Starter Fermentation Mini Workshop: Vegan Kimchi and More

Learn how to make an easy peasy version of kimchi



100 mins Location South Melbourne Class size 2 to 4 guests   $95 (Afterpay available)

In this mini workshop, you’ll learn how to make a quick and easy version of kimchi using a simple, handy salting method.
This technique can be applied to most vegetables you already have in your fridge. Once you learn it, you’ll never want to waste vegetables again—you’ll want to ferment them all!
This workshop is suitable for attending with children or as a fun date activity.
What you'll get
  • A jar of kimchi (no less than 500g).
  • A light meal (Bunshik) that you selected in advance will be provided before the workshop (e.g. tteokbokki, rice bowl, or gimbap).
Read more details   
Knowledge required
Beginner-friendly.
What to bring
Your own jar to take kimchi home.
Location

1007/148 Wells Street, South Melbourne VIC

Free parking on weekends, Tram stop Shrine of Remembrance on St Kilda rd.

Starter Fermentation Mini Workshop: Vegan Kimchi and More location
Verified reviews

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Recent reviews of Starter Fermentation Mini Workshop: Vegan Kimchi and More

  • 5/5 from Bonnie Boyd, attended Oct 2026: A really enjoyable class. Loved the teacher, we enjoyed great food and came away with lots of kimchi. The teacher is very knowledgeable and provided the recipe to take home.
  • 5/5 from Eniland3@gmail.com, attended Oct 2026: I had such a lovely time at the kimchi-making class! It was a really fun, hands-on experience, and I loved learning how to make my own kimchi. We also got to try some delicious Korean food, which was an added bonus! The whole experience was really enjoyable and welcoming. Would definitely recommend
  • 5/5 from Ji Won, attended Jul 2026: Came home with a jar of kimchi, a full belly, and a new obsession with fermentation. ️ We had such a fun afternoon! Jein made everything sooo easy to understand, even if you've never fermented anything before. I loved learning how kimchi changes at different stages of fermentation, what each stage is best for, and that you can make kimchi with so much more than just wombok. The "lazy" kimchi method was such a bonus, and I'm definitely going to try it at home. The kimchi tasting platter and Korean street food were absolutely delicious too. Writing this review is making me crave them all over again. I left feeling inspired to use up the veggies sitting in my fridge instead of throwing them away. If you're looking for a unique date, a fun family activity, or just want to learn something new, I'd absolutely recommend this workshop
Your teacher

Spoiled pantry
Spoiled pantry

5.0 (5)
female Women-owned

With a background in design and a deep love for vegetables, I’ve spent years cooking plant-based meals in café kitchens and working closely with local farmers markets. I’m passionate about zero-waste living — not just as a concept, but as a sustainable everyday practice.
I never liked kimchi growing up. It was ugly. It was stinky. But just like fermentation, I changed. I matured. And somewhere along the way, I found a way to make kimchi my own — to turn it into something I actually found beautiful.
My fermentation journey began with vegan kimchi and evolved into a series of hands-on workshops, where food scraps became conversation starters. One of my favourite sessions, Where is my beetroot stalks?, turned an environmental issue into something playful and delicious through fermentation.
I’m a living microbe — constantly changing, adapting, and sharing life.

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2026-10-30 15:00:00
class 0 V48I01Z33L 34c052b7f77f35dccea660a6ce51910d 1 production melbourne Melbourne VIC AU melbourne