Art of Fermentation: Vegan Kimchi Making Workshop

MYR 120.00
sold out

Make Your Own Vegan Organic Kimchi! Learn the secrets of making vegan kimchi fermentation in this interactive workshop. Perfect for beginners and food lovers!

What you’ll learn:
• Overview & health benefits of kimchi
• How to prepare, season, and ferment kimchi
• Storage, fermentation tips & troubleshooting
• Tasting & some recipe ideas for cooking with homemade kimchi

The class includes organic vegetables and take-home a jar of your own homemade organic vegan kimchi! Participants are required to bring a sterilised 200g jar.

1 June, Sunday
2.30pm - 4pm
Cooking School, Tropical Spice Garden

~

Important info:
1. All materials provided, including organic vegetables for making kimchi.
2. Bring a sterilized 200g jar to take home your homemade kimchi.
3. No prior experience needed—perfect for beginners and food lovers.
4. Tasting included—sample your creation and explore recipe ideas for using homemade kimchi.

Make Your Own Vegan Organic Kimchi! Learn the secrets of making vegan kimchi fermentation in this interactive workshop. Perfect for beginners and food lovers!

What you’ll learn:
• Overview & health benefits of kimchi
• How to prepare, season, and ferment kimchi
• Storage, fermentation tips & troubleshooting
• Tasting & some recipe ideas for cooking with homemade kimchi

The class includes organic vegetables and take-home a jar of your own homemade organic vegan kimchi! Participants are required to bring a sterilised 200g jar.

1 June, Sunday
2.30pm - 4pm
Cooking School, Tropical Spice Garden

~

Important info:
1. All materials provided, including organic vegetables for making kimchi.
2. Bring a sterilized 200g jar to take home your homemade kimchi.
3. No prior experience needed—perfect for beginners and food lovers.
4. Tasting included—sample your creation and explore recipe ideas for using homemade kimchi.

About Ming Seem

  • Macrobiotic vegan chef & founder of Earth Kitchen

  • Program coordinator & volunteer at Community Eco Market (CEM)

  • Co-owner & volunteer at Kongsi Co-op 

  • Graduate Level I, II & III of Kushi Macrobiotics School of Japan

Ming became interested in food as medicine when she discovered the efficacy of pure and wholesome food. Upon discovering macrobiotic, she found its philosophy which prescribe traditional, localised, organic and whole food relevant and timely to address current health crisis. She has since graduated in Level 1 to 3 from Kushi Macrobiotic School of Japan in Tokyo. She volunteers with Community Eco Market (CEM), a CSA-like program which promote organic farming and market low-waste and sustainability products to consumers.

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