Kimchi Workshop: Kimjang Special

Spicy, crunchy, a taste explosion that shakes all the senses... kimchi, of course! In this hands-on workshop, we’ll take a closer look at the art of fermentation in traditional Korean cuisine and make healthy mak kimchi, or kimchi made with chopped Chinese cabbage.

Now is the perfect time to learn how to make kimchi. In Korea, Kimjang takes place at the end of November: a community kimchi-making festival and collective ritual—a celebration of the autumn harvest and preparation for the cold, lean winter ahead. So this is also a good time for us to gather and for you to learn the principles, tricks and tips of making kimchi, so you can make it at home from all kinds of inspiring ingredients and add an invigorating prebiotic and probiotic food to your winter menu.

Kimchi has been warmly embraced around the world because it is nutritious and healthy, but above all, people love its addictive taste and texture. We’ll talk about all this and much more in this hands-on kimchi workshop.

In the workshop, you’ll:
- learn to make traditional kimchi
- learn about the health benefits of fermented prebiotic and probiotic foods
- get to know the kimchi fermentation process
- discover the rich world of kimchi, from its history to its different variations
- get practical advice and basic knowledge about fermentation more broadly
- taste different kinds of kimchi and other fermented snacks and spreads

Each participant will take home 700 ml of fresh kimchi made during the workshop, ready to ferment at home. We’ll also send you a digital book about kimchi, with interesting information about kimchi and Korean culture and history, a look behind the scenes of kimchi, know-how for making it, and recipes.

The workshop is led by Liis Tuulberg, founder of Metsiku Toidu and a longtime fermentation enthusiast, who studied fermentation at Nordic Food Lab in Copenhagen. For the past decade, she has devoted herself to the world of fermented foods and drinks. Metsik Toit offers workshops for both professionals and home experimenters. The Metsik Toit pantry always has several exciting experiments fermenting—different types of miso, kimchi, kraut, all kinds of fermented vegetables, yogurts, probiotic drinks, craft vinegars and more. The most special, however, is the shelf dedicated to fermented local wild plants and foraged ingredients.

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