Slow
ferment.
Small fire.

Kimjang is the Korean tradition of gathering — friends, family, neighbours — at the turn of the season to make kimchi together. Hands deep in salt and chilli, the work goes faster than it should, and everyone leaves with a jar.

These workshops keep that shape. Small, hands-on, three hours and a meal. Run out of a kitchen in Naarm/Melbourne.

— Dougal

Your jar will take 2–4 weeks to ferment fully, depending on the weather. Warmer rooms = faster. Cooler = slower.

If your jar doesn't have an escape valve, burp it daily for the first few days — crack the lid, let the pressure out, seal again.

Move it to the fridge once you're happy with the taste — it should be tangy, fresh, a little bit funky. From the fridge it'll keep 6+ months.

Always serve with a clean utensil. Cross-contamination is the only way these things go off.

Just yourself. All veggies, ingredients and jars are supplied. Wear something you don't mind getting a bit messy.

Yes — please RSVP for them on Partiful so we have the right amount of veg.