Kimchi Workshop

What's it about?

Early bird price valid until 18.09.2026! For all who prefer it a bit spicier and hotter: The Korean fermentation classic made from napa cabbage, chili, and spices is also very popular in this country. If you want to do without pasteurization and all sorts of questionable preservatives, simply make your own kimchi. Discover the delicious taste and get your digestion in shape with valuable ferments. In this workshop you will learn… - how to make your own kimchi. - what variations are available. - what you need to pay attention to so that the fermentation really works. - what you can combine and prepare your finished kimchi with. And the best part: You take your first homemade kimchi home with you. Included are organic food, equipment, and a detailed script with recipes. Course instructor: Mag. Christine Grasl