A Japanese Fermentation Workshop by Kyotochef
Hosted by
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◕‿◕$55 per person
0/21 spots left
🥬 Winter Fermentation Workshop
Vegan Koji Kimchi with KyotoChef
Learn how Japanese fermentation meets Korean tradition in this hands-on, small-group workshop.
Together we’ll make a deeply flavorful vegan kimchi using Shio Koji and Amazake — two traditional Japanese ferments known for supporting digestion, umami, and natural sweetness.
This is not a lecture — it’s a cozy, tactile experience of mixing, tasting, and learning food culture you can bring into daily life.
✨ What we’ll do
• Taste Shio Koji + Amazake
• Learn how koji is used in Japanese home cooking
• Make your own vegan kimchi to take home
• Compare fresh vs. aged kimchi
• Talk about fermentation + gut health
✨ Why this workshop is special
KyotoChef rarely teaches publicly — this is an intimate session with only a few spots available.
✨ You’ll leave with
Your own jar of kimchi + practical knowledge to recreate it.
🕐 March 1 | Small group format
💰 $55 (registration confirmed after payment)
Venmo @Kerstin-Du
Zelle 530-219-6350
⚠️ Limited seating — once we reach capacity, registration closes.
Important notes:
• Registration is only confirmed after payment is received
• No refunds after payment
• Tickets may be transferred to a friend if you can’t attend
Come curious, leave inspired — and go home with kimchi in hand 🥬
Guest List
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