Kimchi Fermentation Workshop with Laura from Bia Cultures 11am - 1pm
Cost: €70 - includes Tea/Coffee and Treats upon arrival.
Course Description:
Learn the art of making traditional Korean kimchi using locally sourced Irish vegetables. This hands-on workshop includes a theory session, tasting of different kimchis, a live demo, and practical time where participants make their own jar to take home.
Materials Provided:
All ingredients and jars included.
What to Bring:
Apron and enthusiasm!
Who is this workshop for:
This workshop is for anyone curious about wild fermentation and the process of transforming local, seasonal vegetables into living, gut-friendly food. It’s ideal for beginners who want to learn fermentation from first principles, as well as home fermenters looking to deepen their understanding of natural, hands-on techniques.
The course will particularly appeal to those interested in working with Irish-grown produce, understanding the role of native microbes, and experiencing the satisfaction of creating something alive, nourishing, and deeply flavourful with their own hands.
Participants will learn:
- The fundamentals of lacto-fermentation and how it works
- The key ingredients and techniques behind traditional kimchi
- How to safely ferment vegetables at home
- How to balance salt, spice, and seasoning for flavour and shelf life
- Common fermentation issues and how to avoid them
What will you take away:
A jar of kimchi made by you to ferment and enjoy at home
Practical knowledge you can apply to fermenting other vegetables
Tasting experience of different styles of kimchi
Confidence to continue fermenting at home
How is the course structured:
- Introduction to fermentation and kimchi basics
- Tasting and discussion of different kimchis
- Live demonstration of the kimchi-making process
- Hands-on practical session where participants make their own jar
- Q&A throughout the session
Bio for Tutor:
Laura is the founder of Bia Cultures and has delivered fermentation workshops at Ballymaloe, Irish Museum of Modern Art, and other venues. She specialises in traditional and seasonal fermentation techniques.
