Korean Kimchi Making Workshop

Join this Korean Kimchi making workshop, learn how to make three types of iconic Kimchi from a Korean chef!

Kimchi a staple in Korean cuisine, is a famous traditional spicy side dish made from Korean seasonings, generally including gochugaru (chili powder), spring onions, garlic as well as ginger and fermented vegetables. There are hundreds of varieties of Kimchi made with different ingredient combinations. Each Kimchi type is different from one another in terms of taste, spiciness as well as choices of Korean seasonings and fermented vegetables. In this particular experience, we will focus on making Baekchu Kimchi (spicy napa cabbage Kimchi, made from whole cabbage leaves), Oi Sobagi Kimchi (cucumber Kimchi that can be stuffed with carrot and Daikon Korean chilli sauce) and Kkakdugi Kimchi (radish Kimchi made from diced radish). These 3 types of Kimchi are the most common ones in Korea.

To kick off the experience, your experienced chef instructor will introduce you to the Korean dining culture and the traditional techniques to make Kimchi. You will then get to work on preparing the vegetables. Then you will add spicy paste to the vegetables and mix thoroughly with your hands until they are evenly coated with paste. Finally, pack the Kimchi into jars, and off it goes! By the end of the experience, you will have 3 jars of self-made Korean Kimchi to take home, let it ferment for 1 to 5 days before you taste!

Enjoy your own delicately made Kimchi and bring home this special Korean sensation by joining this experience!

Number of People
This Experience Voucher is valid for 4 people

We welcome additional participants to join the session at an added cost of $650 per person, up to a maximum of 16 people

Experience Location
Sai Ying Pun

Availability and Duration
This experience lasts for 2.5 hours

Bookings are available anytime from Monday to Sunday

Bookings must be made at least 7 days in advance and are subject to availability

Language
English (Cantonese assistance on request)

Suitability
Participants must be aged 10 or above

Extra Information

This experience includes:

• Introduction of Korean dining culture
• Hands-on experience in making 3 different types of Korean Kimchi
• 3 jars of self-made Kimchi to take home

Frequently Asked Questions (FAQs)

Q: How to store Kimchi?

A: Kimchi can be refrigerated for up to a few months. Use clean utensils each time to extract the Kimchi from the jar.

Q: Is non-spicy Kimchi available?

A: No, But we do have less spicy option. Please inform your instructor on the day of the experience if you need a less spicy option.