Kimchi workshop: Kimjang special

Spicy, crunchy, a flavour explosion of umami... of course kimchi!

In this hands-on workshop we get to know the fermentation art of traditional Korean cuisine and make a healthy mak kimchi, chopped Chinese cabbage kimchi.

This is the right moment to learn. At the end of November Koreans celebrate Kimjang, a community kimchi-making festival and collective ritual that honours autumn produce and prepares for the cold winter. It is a good time to gather and learn the principles, tricks and tips of making kimchi, so you can make your own from all kinds of inspiring ingredients and add a revitalising pre- and probiotic food to your winter menu.

What the workshop covers:

• making traditional kimchi

• knowledge of the health benefits of fermented pre- and probiotic food

• the fermentation process of kimchi

• the rich world of kimchi, from its history to its many variations

• practical advice and basic knowledge of fermentation in general

We also taste different kimchi variations and other fermented snacks and spreads.

Each participant takes home 700 ml of fresh kimchi made on site, which continues to ferment at home. We also send a digital kimchi book with information on Korean culture and history, a look behind the scenes, kimchi know-how and recipes.

The workshop is led by Liis Tuulberg, founder of Metsik Toit (Wild Food) and a long-time fermentation enthusiast who learned fermentation at the Nordic Food Lab in Copenhagen. For the last decade she has devoted herself to the world of fermented foods and drinks. Metsik Toit runs workshops for professionals as well as for enthusiasts.