Verdenskøkken
Join Kala for a hands-on kimchi-making experience where you’ll learn to create two delicious varieties of this beloved Korean classic.
About the course
At this workshop, you’ll learn to craft authentic, flavorful kimchi using traditional techniques and fresh ingredients. You will learn to make traditional cabbage kimchi and one other seasonal variation. Kala will guide you step-by-step through the fermentation process, sharing tips for perfecting flavors and helping you customize your creations. Whether you’re a beginner or experienced fermenter, this class is the perfect opportunity to master one of the world’s most iconic fermented foods.
On the curriculum
Kim jang
We’ll explore “Kim Jang,” the traditional Korean practice where families and friends gather to make kimchi for preservation. This not only reduces food waste but also transforms surplus vegetables into a delicious, flavor-packed addition to any meal.
Understand and use fermentation
Kala will guide you through the fermentation process, giving you all the tools to keep the process on track at home.
Flavors and customization
You will learn to balance flavors and find creative ways to customize your kimchi to suit your taste.
Practical info
During the cooking class, you will be divided into smaller groups. If you are attending with others, we will do our best to place you on the same team. The course is taught in English.
Included
Kimchi
To taste during the course and take home.
Drinks
Wine, beer, juice, tea, and coffee are included throughout the course.
Care
Our host and dishwashing team will make sure that you are free to focus on cooking.
Apron
A Meyers apron to take home
Recipes
Handout the recipes and techniques from the course.
Frequently Asked Questions
Kala Sung
Kok
Kala Sung. Is a Korean New Yorker with a master's degree in food studies from NYU and training from the prestigious Culinary Institute of America. She is not just a skilled cook but a passionate ambassador for Korean cuisine.
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