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DONGCHIMI – Wonderful Winter White Water Kimchi #bubblesandkraut


This workshop is holding by Bubbles & Kraut

Workshop Language: English & German


This is going to be a very special Kimchi workshop and good news for every Kimchi fan who is seeking for something different and unique and for use who prefer mild Kimchi.

Dongchimi is a variety of Kimchi consisting of white radish, napa cabbage, scallions, pickled green chilli, ginger, garlic, apple, pear and watery brine. As the name ‘Dong’ means ‘Winter’ in Korean and ‘Chimi’ is an ancient term for Kimchi, so it literally means “Winter Kimchi”.

What we’ll do:

You will get to dive deep into the traditional and authentic Korean food culture of fermentation. It starts with fermented Welcome Drinks (Kombucha, Water Kefir and Ginger Beer) and gets to taste Kimchi which you are going to make and typical Korean snack that goes well with Dongchimi, such as roasted sweet potatoes. After that, you will get some hands-on experience on how to make Winter Kimchi; how to prepare the ingredients (cutting and salting), learn how to make ultimate vegan Kimchi brine and all the authentic tips and stories around Kimchi. Next up there will be a sumptuous and exotic Korean feast made of fresh ingredients and various Kimchi on the side. That’s a time to share more stories and experiences, and exchange fermentation knowledge in a casual setting, while enjoying a well-deserved Korean meal.

Menu for the meal:

Dongchimi Guksu (Korean Cold Noodle Soup made with Dongchimi), Kimchi Pancake, Kimchi on the side

What we’ll provide:

Welcome Drinks (Kombucha, Water Kefir, Ginger Beer) / Kimchi tasting / Comprehensive meal / All cooking ingredients and cooking equipment (including aprons) / A Kimchi recipe and knowledge about fermentation / ca. 1kg freshly made Kimchi

Dietary Restrictions & Allergies:

Please let us know at the time of booking a workshop if you have any dietary restrictions or allergies. We will do our best to accommodate your requests.

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Zusätzliche Information


16.November / 10-13 Uhr

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