Making authentic kimchi

During this workshop, you will be taught how to make authentic Korean kimchi, fresh, from scratch.

Dr. HyoJin Koh comes from Jeolla Province, famous for being the cultural heart of South Korea, especially its traditional cuisine. She will demonstrate how to make vegan kimchi and a more traditional ‘Jeolla-style', passed-down through her family, using easily-sourced, local produce and some hand-foraged, wild seasonal greens.

The class will start with a glass of homemade, non-alcoholic strawberry mead, followed by a demonstration of two kimchi sauces (vegan and traditional). After a “hands-on” session, you can taste your own kimchi as an accompanying side-dish along with other traditional Korean food items.

What to bring

Containers to take your kimchi home

Allergy Information

Eggs, gluten and sesame seeds will be used in the workshop.

This workshop is designed for all levels from beginners to those who are more experienced.