Learn the acncient skill of fermenting your own traditional and Vegan Kimchi. 


Fermentation is one of the oldest food processing methods still used today.

This ancient fermentation process (Zymology) is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. 


In this course we will cover the basic science behind making kimchi, why it’s good for you, and we’ll teach you how to make it yourself. If you are interested in traditional food preservation, gut health, or fermentation in general, this is the class for you!


Kimchi is a traditional fermented Korean dish made of vegetables with a variety of seasonings. In traditional preparations, kimchi was stored underground in jars to keep cool during the summer months and unfrozen during the winter months. There are hundreds of varieties of kimchi using everything from the traditional Chinese cabbage (Wong Bok) to cauliflower to cucumbers.


Each participant will take home their own jar of kimchi so bring a jar with a screw on lid, a chopping board and a knife


No door sales as spaces are absolutely limited.

Deliciously Daring Kimchi

  • 2pm - 4pm

    Room 7

    Onehunga Comunity House

    83 Selwyn Street, Onehunga


    Spaces absolutely limited

  • PLEASE NOTE:- We do not refund due to the limited spaces available, please check your schedule carefully- Full payment is required before your place is secured.

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​​​​​​​​​​​​​​​​​​​​09 948 2437

021 948 241


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