There's something almost magical about turning a few humble vegetables into something alive. Kimchi has been made for over 400 years. In Korean households, it was a ritual. Families gathered to chop, salt, and season together before winter. Today, it's a global phenomenon: earthy, spicy, funky, and one of the most gut-friendly foods on the planet. In this 3-hour hands-on workshop, you'll learn the history, science and health benefits of kimchi and walk out the door with a massive 2-litre jar of it that you made yourself!
What You'll Do
🌶️ Taste first, make second. The workshop kicks off with a kimchi tasting session. Sam prepares three batches at different spice levels, you taste each one and decide exactly how bold you want yours. Mild, punchy, or full fire? You're in control.
🔪 Prep the vegetables together. You'll slice white cabbage, white radish, carrot, apple and spring onion and learn how the size of each cut changes the final texture and mouthfeel of your kimchi.
🫙 Make the chilli paste. This is where the magic happens. Garlic, ginger, gochugaru, saeujeot shrimp and fish sauce come together into something complex and alive. Sam walks you through every step.
🥬 Pack your jar and eat the rest. Everything gets mixed, massaged, and packed into your 2L preserving jar to take home. Any leftover kimchi gets eaten on the spot as geotjeori — fresh kimchi with a sprinkle of roasted sesame seeds. It's very good.
What's Inside Your JarWhite cabbage · white radish · carrot · apple · spring onion · onion · shallots · garlic · ginger · saeujeot shrimp · fish sauce
Vegetarian, vegan or gluten-free? No problem! A full alternative using soy sauce, miso paste or tamari is available. Any ingredient can be omitted, just let Sam know.
What's IncludedEverything is taken care of. The workshop includes all ingredients, your 2L preserving jar, an apron and gloves, and all kitchen equipment. Afterwards, Sam emails you a detailed recipe PDF with step-by-step instructions, gram measurements, a guide to every ingredient, and a list of local Amsterdam suppliers, so you can keep making kimchi at home.
One practical note: wear dark or old clothes. The chili paste will stain. And bring a strong bag, because your jar will weigh close to 4KG on the way home.
