23 Thursday

Kimchi for Beginners! 🌶🥬🔥

September Session

Thu, 23 Sep 2021 (AEST)

Evening Session

Tue, 28 Sep 2021 (AEST)

Food & Drink 
What To Expect

Do you LOVE kimchi more than life itself? Does the thought of its zingy, crunchy goodness make you salivate? 🌶 Would you like to learn to make your own, and never rely on the store-bought stuff again? 🙅🏼‍♀️🔥

In this workshop I'll walk you through the basics of kimchi making, plus we'll make two types of kimchi together. By the end of the class you'll have a spicy kimchi and a tangy baek (white) kimchi brewing away in your kitchen! This is 100% newbie friendly, vegan, gluten-free, and requires no special gear. If you'd rather watch first and make later, that's fine too! 🤗 

Kimchi is loaded with antioxidants, vitamins, minerals, enzymes, and gut-loving probiotic bacteria. Probiotics have been proven to support the immune system, digestion, brain function, and mental health. 🧠 So why not look after your guts & your mind and dive into the kimchi craze?! I promise it's MUCH easier than you think! 🙌🏻

All participants will be e-mailed the recipes and Zoom link before the class. If you want to make the kimchi during the session, you need to do a couple of steps 4-6 hours before our session (simply cutting the cabbage into quarters & salting it). See notes below.



  • 2 small napa/wombok cabbage (~1kg each)
  • 2 large carrots
  • A quarter of a daikon radish (~80g) (optional – replace with carrot if you can't find)
  • 8-10 spring onions (slightly more than 1 bunch)
  • 1.5 tablespoons freshly minced ginger
  • 1.5 heads garlic
  • 1/4 cup salt-free gochugaru (Korean red chilli flakes – like this. You can find at Asian grocers or just substitute with regular red chilli flakes)
  • 5 tablespoons non-iodized salt 


  • 2x 1 litre glass jar with screw-top lid (or 4x 500ml jars)
  • Sharp knife + cutting board
  • Peeler
  • Grater
  • Large bowl (the biggest one ya got!)
  • 2x ferment weights OR 2x unused ziplock bags OR 2x clean rocks/small heavy items that fit inside your jars

Note: to make the kimchi during the class, you'll need to do an extra step of "salting" the cabbage at least 4-6 hours before the session starts. This simply requires cutting the cabbage into quarters, sprinkling salt on the quarters, and placing something heavy on them. Video demo here. Instructions to be e-mailed to attendees.

If you've ever been curious about kimchi making, here's your chance! Come and brighten up your lockdown and learn a new homestead skill that's good for your gut, your mind, and the planet. See you there! 👋🏻

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September Session

Thu, 23 Sep 2021
7:00 pm to 9:00 pm (AEST)

Happened 1 month ago


Online event


Evening Session

Tue, 28 Sep 2021
7:00 pm to 9:00 pm (AEST)

Happened 25 days ago


Online event


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What The Ferment
Eclectic ferments to nourish the body & tickle the tongue. Handmade in Sydney. No nasties, no additives – just whole foods fermented slowly in small batches. ‘Cause good things take time!

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