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Come Kimchi with Me Workshop

March 24, 2018 @ 1:00 pm - 3:00 pm

Kombucha Fermenting in glass jar

Join us for an intimate hands-on workshop – and bring home your very own batch of Kimchi! Kimchi is deeply rooted in ancient cultures and is far more than just a dish. Learn how to make this spicy Asian staple and its versatility in the kitchen.

In this hands-on workshop, you will learn all about the history and types of kimchi, the preparation and fermentation of kimchi. Be prepared to roll up your sleeves and get on with some serious pounding and spice mixing. Choose from a selection of seasonal vegetables and fruits available to craft the kimchi of your desire. Not too keen on spicy food? Vegan? Not to worry, we have traditional, vegan and non-spicy options all covered for you.

Cost includes all ingredients, recipe, fermentation jar (with your kimchi), pickle pipe to make endless more batches, instruction and sampling of different kimchi batches made in our brewery. Small class size, so book early!

Our Wild Thing workshops are specialised workshops where you get to go deep and learn about a specific ferment, get your hands messy and bring home a jar of your own work. These workshops are limited to small class sizes and designed to allow you experience the joy of crafting your ferment under the guidance of experienced fermenters. They are mainly facilitated by Directors of GUTSY Ferments Wei’er Higgs and Director of Buchi Brew Co Dr Sarah Lantz. Other fermenters may be brought in when deemed necessary. We take our fermenting seriously!
​Book your hands-on Kimchi workshop here:




March 24, 2018
1:00 pm - 3:00 pm
Event Category:


Dr Sarah Lantz


Buchi Kombucha Brewery
5/1314 Boundary Rd
Wacol, Queensland, Australia 4076
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