Kimchi is often introduced as the Korean cousin of our beloved sauerkraut. While both rely on the magic of lactic acid fermentation, kimchi is an incredibly diverse family of fermented vegetables that has been evolving for centuries across both North and South Korea. Every region, every family and even every season has its own recipes, ingredients and traditions.
During this hands-on workshop, you’ll discover why kimchi has become one of the world’s most celebrated fermented foods. Together we’ll explore its history, cultural significance, the science behind fermentation, and the different styles of kimchi that exist far beyond the classic napa cabbage version.
You’ll prepare your own kimchi from scratch, learning how to select ingredients, balance flavours, create a fermentation paste and confidently start the fermentation process at home. Along the way we’ll taste different kimchis and discover how they can be used in both traditional Korean cuisine and modern everyday cooking.
Whether you’re completely new to fermentation or already making your own ferments at home, this workshop will give you the confidence to create your own variations and understand why kimchi has become such an iconic food.
The workshop is given in English, with live translation into French or Dutch whenever needed.
General information
Price: €59 per person
Location: Fermenthings @ Be-Here
Rue Dieudonné Lefèvre 4
1020 Laeken (Brussels)
Duration: Approximately 3 hours
Each participant prepares and takes home their own jar of kimchi together with practical guidance to continue fermenting at home.
Want to dive deeper?
This page contains everything you need to book the workshop, but if you’re curious about the history, microbiology, regional variations and techniques behind kimchi, we’ve created a growing knowledge base on our Ferment Wiki.
Discover articles, recipes, fermentation science and much more at: https://wiki.fermenthings.be
Our wiki is continuously expanded with the topics we discuss during our workshops, allowing you to keep learning long after you’ve taken your jar home.