Kimchi 2 ways - Saturday Series #2

Kimchi 2 ways - Kimchi hasn't always been red - and indeed there are many other more subtle kimchi styles around. Come and learn about kimchi, make 2 batches to take home and ferment - bring your own jars or buy one of ours.

This is the second in our series of specialised workshops we'll hold all through winter - Saturday afternoon from 2-4pm. Two hours - one topic in 2 ways. This is an affordable and thorough way to get your ferment on. And winter is the best time to start for many of the ferments. Bring your own jar or bottle, or buy one of ours. This is the first time we've opened The Fermentary kitchen up to the public for workshops. (not to mention workshopped every Saturday!)


We produce authentic, slow fermented vegetables, kefirs and the know-how for those who'd rather make their own. There are many amazing, very real nutritional and health benefits of eating fermented foods but our focus is on flavour. We want to make real, slow food SO delicious that people everywhere will be able to access this or make it themselves and want to eat it every day.
We also love to teach about what we do and envision crocks and jars of ferments in home kitchens around Australia and helping people eat a little something fermented a few times every day; giving people the confidence to rely on common sense in the kitchen again, and to no longer be afraid of healthy, helpful yeasts and bacteria in foods.

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  • Classes
  • Medium
  • Half day

Why will you love it?

  • You'll learn a little more about kimchi
  • Get to take some home

What will you learn?

  • learn the art of making kimchi
  • learn the history of kimchi

What will you get?

  • the knowledge and skills to make kimchi yourself
  • 2 batches of kimchi to take home with you

What do you need to know?

Contact the provider to book in and enjoy the experience