Kimchi: an Introduction to Lacto Fermentation (English).

A hands-on introduction to fermentation through the preparation of kimchi.

Category: SKU: 4022


Through the preparation of one of the most popular and historically symbolic ferments of Korean culture, this hands-on course will introduce you to the world of lacto fermentation, you will prepare your own kimchi and a seasonal ferment that you will take home in your professional Mortier Pilon fermentation vessel.


Lacto Fermentation is one of the various techniques that have almost been forgotten despite being a basic practice throughout human history. However, each country has preserved fermentation techniques unique to their culture, allowing these to perpetuate throughout time.


We will also talk about the history, science and benefits of fermentation, with all the necessary information to guarantee success when making your own ferments at home.


You will share all your doubts and questions with our team, so be prepared for a day full of experimentation and new concepts.

Schedule 18:00 – 21:00


A minimum of 5 people is required for classes to take place. If your class does not reach this minimum, you can either choose to join a class at a later date or opt for a full refund. Thank you for your understanding.

Additional information


Saturday, October 13, Saturday, November 3, Saturday, November 24, Saturday, December 15