Spring Kimchi Fermentation Class | Cooking Workshop in Tokyo 2026

A hands-on fermentation workshop teaching participants to make three varieties of spring kimchi using seasonal Japanese vegetables. The class covers both quick-eating kimchi (ready the same day) and slow-fermented versions (ready in two days), incorporating ingredients like new onions, spring cabbage, and Chinese chives. Participants learn simple, beginner-friendly techniques designed for home replication. The session includes lunch featuring the freshly made kimchi, allowing students to compare immediate fresh flavours with deeper fermented notes.

This class suits home cooks interested in fermentation, kimchi enthusiasts wanting to expand their repertoire, and anyone curious about preserving seasonal vegetables. The beginner-friendly approach makes it accessible to those with no prior fermentation experience, while the focus on seasonal Japanese produce offers a fresh perspective for experienced kimchi makers. Arrive hungry—the included lunch lets you taste your creations immediately.