Tailor-Made Kimchi Workshop - Booking Deposit
A tailor-made kimchi workshop for private groups, families, friends, students, and teams.
This hands-on kimchi workshop invites guests to prepare vegetables, create their own kimchi paste, and fill a container with freshly made kimchi to take home, all while wearing the rubber gloves commonly seen in Korean home kitchens.
Standard Prices
Private Workshop (1 participant for 4 hours): 100 euros per workshop
Small-Group Workshop (2-4 participants for 4 hours): 200 euros per workshop
Groups of 5 or More: Price available upon request
What You Will Do
Prepare the vegetables: Trim and wash vegetables, then leave them to soak in brine.
Make the kimchi paste: Prepare a kimchi paste tailored to your dietary requirements, preferred spicy level, and flavor preferences. While the vegetables are soaking, we will discuss kimchi-making techniques and their cultural context over coffee and snacks.
Mix and pack the kimchi: Mix the paste and vegetables by hand in a large bowl, then pack the finished kimchi into containers.
Restore the workspace: Clean and restore the workspace together, brining the experience to an organized close.
What to Bring and What Is Included All ingredients, kitchen utensils, rubber gloves, welcome drinks and snacks will be provided, but make sure you bring:
One 1-liter kimchi container per person.
An apron
Comfortable clothing suitable for cooking.
Location and Duration
The workshop normally takes place in the workshop host's home kitchen. Another location may be arranged in advance depending on the size of the group or the participants' preferences.
The standard workshop lasts approximately 4 hours. A shorter session can also be arranged. An extended program may include a tasting of freshly made kimchi accompanied by Korean dishes and drinks that pair well with it.
Booking and Customization
A 25-euro booking deposit is paid when reserving the workshop and deducted from the final workshop fee. After receiving the deposit, we will contact you to finalize the ingredients, program, duration, dietary arrangements, and preferred spicy level.
