Let’s gather for a hands-on Kimchi workshop with our in-house chef Soyeon. She will guide you through the art and science of fermentation: from the lactic acid bacteria that give Kimchi its tang, to the role of salt, temperature, and time in creating vibrant, nourishing flavours.

Together, we’ll work with fresh seasonal vegetables, learning how to transform winter produce into jars of homemade Kimchi. Soyeon will share practical techniques, tips for balancing flavors, and insights into the microbiology behind this beloved Korean staple.

All material is provided
You’ll leave with your own jar of kimchi
Dinner and other drinks are not included in the price

Tickets: €35,5

Refund policy: limited spots available. We do not offer refunds but you can pass on your spot to a loved one.