Fermentation workshop + Kimchi Hotel

Service Description

Whether you’re a seasoned maker or brand-new to the world of fermentation, this workshop will guide you through the traditional process that ensures your Kimchi becomes healthy, delicious, and forever fermenting. Using methods rooted in Korean ancestral techniques, and with a fermentation pot handcrafted by government-certified master artisan Chung-Gil Hwang of Yesan, South Korea, your Kimchi will breathe, mature, and transform into something uniquely yours. What does it entail for you? 1. 3.5 hour + workshop, Making about 5 - 6 kg Kimchi 2. All kitchen equipment and kitchenware are provided. 3. Total of 23 ingredients, traditional & authentic recipe, one of a kind methodology 4. Selection of an Onngi (6kg), placing the Kimchi in, seal the pot, and attaching the label 5. Tasting: various types of Kimchi from House of Fermentation + your own Kimchi (freshly made) 6. 1 Month stay in the Ongi in the garden of HoF Fermentation Timeline Check-in (Workshop Day): Make your Kimchi → Place it in your chosen Ongi → Leave it to ferment in the HoF garden for 1 month. Check-out (1 Month Later): Return to collect your beautifully aged Kimchi. Take your well-aged Kimchi home, feel proud, and enjoy. For the Check-Out day We provide: 1 sealed jar (IKEA Korken 850g) and other mini jars for the brine Please bring: 2 additional 850g jars, or one 1.5 kg jar This workshop exists thanks to everyone who supported the Kimchi Hotel Project on Kickstarter. Thank you for making it real.