Workshop Kimchi

Early bird price valid until September 18, 2026! For those who prefer it a bit spicier and hotter: The Korean fermentation classic made from napa cabbage, chili, and spices is also very popular here. If you want to avoid pasteurization and all sorts of questionable preservatives, you can simply make your own kimchi. Discover the delicious taste and boost your digestion with valuable ferments. In this workshop, you will learn… - how to make your own kimchi. - what variations are possible. - what to pay attention to so that fermentation works properly. - how to combine and prepare your finished kimchi. And the best part: You can take your first homemade kimchi home with you. Included are organic ingredients, equipment, and a detailed script with recipes. Course leader: Mag. Christine Grasl.