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Kimchi Hotel

 How did it all start?

The idea started with the launch of the business back in September 2018. As I was researching the traditional, authentic recipe, truly healthy and delicious KImchi that resonates with the story of my family and hometown, I kept going back to thinking "If I could just show people these traditional Korean clay pots, people will understand what the true Kimchi and Korean fermentation.

So I waited until I could find a location with a big garden where I could house these pots safely. And that happened in July 2020.

The Table For Kimchi-MM Jan'19-1.JPG (c)

When did the idea bloom?

By September 2020, the garden was cleaned up. The soil was raked through, removing a lot of waste that had been thrown there for years.

And the team of Four Bent Corners began shooting the video. Since then a lot of decisions were made fast.


On November 29th, 2020, Kickstarter was launched to raise the fund required for bringing the pots.  

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How did Kickstarter go?

It ended with success on the 26th of January 2021!

The goal was set at 18.000 and Kickstarter closed at €19.211.

The fund 16.689 (after Kickstarter fees) was delivered on the 11th of February.


Who's making these Doks and Onggis?

There are now a small number of government certified craftsman remained in Korea sadly. After long research and conversations involving people back in Korea, I decided to work with Hwang (Family name) ChoongGhil craftsman from Yesan, Choongcheung Province.

Once we have made all transactions and shipping has initiated, I will add more detailed information on his work, history, and philosophy. 


What is this pot 'Onggi' about?

Traditional Korea clay pots 'Onggi' (small ones) or 'Dok' (big ones), 'Dok ah ri' ''Hang ah ri' (more umbrella names) is the ancient tool used as refrigeration, fermentation, pickling, and other storage purposes. It is believed to keep insects, bad mold, harmful fungi and etc.

The traditional method took its current shape about 2500 years ago and is still used at homes to this day.


The science research (in Korean unfortunately) discovered that Korean Doks contain the molecular level of air pockets that allow CO2 to be released, creating air circulation and humidity controle. 

That ideal environment also allows Kimchi and its microorganisms to 'breath' for years. Soy paste blocks to transform into naturally fermented soy sauce and soy paste.


What about the garden?

The back of the garden will be dedicated to Doks. It will require work to raise the ground level higher and straight. Due to the soil condition and Dutch climate, I won't be burying the Doks into the ground. So I am considering a few wood + brick structures around these big pots to keep them from extensive rain and sun.

5 more garden beds will be added. Many seeds, sprouts, and plants have been donated to the garden already. 

A chicken coop will be built along with a beehive. There will be several compost bins and rainwater collectors.

It is open to the public no matter what. Everyone is welcomed to enjoy it, tend the vegetable gardens, tend the chickens, fillup the compost bins, and so on.


When will the chickens arrive?

Nic who has quickly become 1 of the regular customers has offered to build the chicken coop with her partner Raymond.

Raymond is highly skilled in carpentry, gardening, all-around sustainability work, and then some.


They will also donate chikcs and hens.

Naming the Chicken coop was 1 of the Kickstarter rewards and it is named: The Grand Moon Palace.

Free Range Chicken

What's growing?

A lot already.

Strawberries, Raspberries, Hostas, beans, Palmkools, Pumpkins, Squash, Radish, Beets, and so on.

It is the first year for the soil and the garden beds. They have a lot of healthy compost in the base, and good clean soil on top now. 

But many gardeners and farmers advised me that I will have to see how the first year goes with easy plants to see what works and not.


So we will begin with a lot of strawberries this spring and see how the other plants grow during the summer.