The Power of Lacto-Fermentation! Let’s Make Kimchi with Radish & Cucumber
About the Workshop
Sour, spicy, and slightly crunchy, kimchi is a beloved staple in Korean food culture. It is almost always served as a side dish to Korean meals. In this workshop, you’ll master the skills to make your own batch of crunchy radish and cucumber kimchi. Our expert instructor will guide you through the process of fermentation, and understanding the different types of kimchi that exist. This workshop is perfect for all ages. Just bring your own containers for the kimchi. Join us in experiencing the taste, traditions, and techniques of fermenting kimchi—one crunchy bite at a time. (Please bring two 1L glass jars to the workshop to take home the items you’ll make.)
About the Instructor
Kristine Hui, aka Miss Brewbird, is a trained brewer and a professional distiller who has made whisky, gin, and liqueurs professionally in distilleries in the UK and Canada. She even helped to develop a rum recipe which won a Silver medal at the 2021 International Wine and Spirits Competition. She has also appeared as a contestant on Master Distillers on the Discovery channel. She loves fermentation in all its forms, whether it’s fermenting beer, apples, or yogurt. She is excited to share her passion for fermentation with others. You can also connect with her on YouTube or Instagram to get more fermentation ideas!
Date and Time
Saturday, July 26th, 2025 from 1:30 pm – 4:00 pm
Location
UBC Farm
Cost
- General: $45.15 (includes GST)
- Students and Seniors: $37.80 (includes GST)