A Taste of Korea: Make Different Types of Kimchi at Home

In my class, you will learn the basic understandings of lacto-fermented kimchi, choosing the perfect size, the best way to extract every last flavor of the vegetables, and also, in the end, you will learn how to make some different types of kimchi. The most exciting part is you can then decide what to cook with your kimchi!

Join me in this class and let's have fun making kimchi together!

Now you can make your own plate of tasty kimchi at home

Learn how to cook fresh cabbage into the classic baechu kimchi

Explore other varieties of kimchi like this bowl of kkakdugi kimchi made of daikon radish!

About the Host

I have been working as a chef professionally for almost 8 years, starting off my culinary education At-Sunrice GlobalChef Academy, Singapore. Currently, I am the Culinary Director of one of Jakarta's most favorite brunch spots, Maple and Oak, and I am the sole proprietor of Kimchi Nool and Sourdough by Nool. 

My style of cooking has been described by many as rustic, easy, simple, no fuss no muss, yet elegant and full of flavor. I don't go for mega-expensive ingredients nor fancy cooking equipment, rather I always challenge myself to cook good food with minimal tools, equipment, and relatively affordable ingredients.

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What to Prepare