Spring Kimchi Fermentation Class | Korean Cooking Workshop in Tokyo 2026

This hands-on cooking class focuses on making three varieties of spring kimchi using seasonal Japanese vegetables including new onions, spring cabbage, and Chinese chives. Kimchi, a traditional Korean fermented vegetable dish, has been widely adopted in Japanese home cooking and cuisine. The class teaches beginner-friendly fermentation techniques that participants can replicate in their own kitchens. Students will make their own kimchi and enjoy a fresh lunch featuring the dishes they've prepared, learning how flavors develop through the fermentation process.

This class suits food enthusiasts interested in fermentation, home cooks wanting to expand their preserving skills, and anyone curious about Korean culinary traditions adapted to Japanese seasonal ingredients. The beginner-friendly approach makes it accessible to those with no prior kimchi-making experience. Participants should come hungry, as lunch featuring the freshly made kimchi is included in the session.