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Kimchi Making Workshop
July 18, 2026
BOOK THROUGH OPEN FOOD NETWORK (SEE TICKET LINK) Take home 2 litres of kimchi! This will be a really authentic experience, learning how to harvest, clean, process and prepare organic vegetables to turn them into a vegan version of the Korean fermented cabbage kimchi (no fish, squid or octopus!). We will be using a recipe from Maangchi with the vegan adaptations (https://www.maangchi.com/recipe/easy-kimchi). The napa cabbage (a.k.a. baechu, wong bok, hakusai) is all grown at Lux Organics, and the workshop will start with harvesting them fresh! We will also get carrots, daikon and leeks from the garden. The initial stages will involve processing the veges in the garden and pack house and then we'll move indoors where we can keep warm, drink tea and coffee, and generally have a merry time salting, chopping, weighing and mixing the ingredients. Workshop participants can take home 2 x 1L glass jars (or equivalent) of kimchi to ferment at home. You will need to BYO jars. There's more time and complexity involved in making kimchi vs. sauerkraut, because it has several more ingredients and different parts to it, so the workshop needs to take 3-4 hours. Please allow time to slow down and enjoy. This is slow food, right? We may need to stop and have lunch, so you could bring some lunch for yourself, or bring something to share, no drama. Please advise of any food allergies before committing to signing up. Limited to 6 participants. Must bring: jars (total capacity 2L), a large bowl, wet weather gear for being in the garden, lunch if you're staying after 1pm. https://facebook.com/events/s/kimchi-making-workshop/1356818893305628/
