Kanniep Masterclass
Workshop Overview & Introduction
Kkaennip (Korean perilla) is easily the most craved herb for Koreans living abroad—and one of the most distinctive flavors in all of Korean gastronomy. With its intense herbal aroma, subtle mint-anise notes, and layered texture, kkaennip holds an essential place at the Korean table.
Because perilla thrives under the summer sun and finishes its cycle with the arrival of autumn, harvesting the entire plant—from mature leaves to aromatic seed pods—is an experience that happens only once a season.
In this immersive, hands-on workshop, we dive deep into the full culinary life of kkaennip. You will harvest the final autumn bounty directly from the garden, learn traditional Korean preservation techniques, and master two staple pantry essentials: spicy Kkaennip Kimchi and savory, tangy Kkaennip Jjangachi (soy pickle) to take home. Moving beyond the leaf, we explore the nutty richness of perilla seeds (deulkkae) and cold-pressed perilla oil (deulgireum), before gathering for a cozy Korean harvest borrel featuring freshly made kkaennip delicacies.
Workshop Program & Schedule
Garden Walk & The Full Plant Harvest
The Perilla Life Cycle: Understanding how seasonal shifts change the flavor, texture, and essential oil concentration of the plant.
Harvesting from Root to Tip: Gathering late-season mature leaves for pickling, tender top leaves for raw eating, and green seed heads (deulkkae-songi) before the first frost.
2. Hands-on Preservation: Kimchi & Jjangachi
Layered Kkaennip Kimchi: Blending an aromatic seasoning paste with gochugaru, garlic, spring onions, and salted broth, carefully layering between leaves for a fast-fermenting banchan.
Mastering Jjangachi (Soy Sauce Pickle): Balancing soy sauce, vinegar, sweetness, and aromatics to brew the master brine for long-term pantry storage.
3. Culinary Delicacies: Seeds, Powder & Perilla Oil
Korean Garden Snacks: Unwinding with a spread of kkaennip-infused bites—crispy kkaennip jeon (pan-fried savory pancakes), famous buckwheat noodles pairings.
Drinks & Social Gathering: Enjoying seasonal Korean beverages and local refreshments alongside fellow fermentation and food enthusiasts.
Date & Time
Friday 9 October, 14.00 - 18.00
Location
Slotlaan 2 3611 AE Oud Zuilen
What’s Included & What You Bring Home
2 Glass Jars of Handcrafted Preserves: Your own freshly prepared Kkaennip Kimchi and Kkaennip Jjangachi to age and enjoy at home.
Fresh Autumn Harvest: A selection of harvested perilla leaves and seed pods from the garden.
Complete Recipe & Guide Sheet: Detailed steps, brine ratios, and seasonal variation ideas.
Full Borrel Experience: Korean snacks, refreshments, and guided tastings throughout the session.
Price
€78 per person
What our alumni says
FAQs
How big is the group?
Each session is intentionally kept small, with a maximum of 6 participants. This keeps the atmosphere relaxed, hands-on, and personal. You'll come in as strangers and leave as friends — usually around a shared table full of food you made together. That's kind of the whole point.
Can I join with a group?
Absolutely! Coming with a partner or a friend makes for a lovely experience. For groups larger than two, we recommend booking a private group session — this way you get the whole space to yourselves and the social dynamic stays just right. Private sessions are especially popular for family gatherings, friend get-togethers, and celebrations. Get in touch and we'll arrange something special for you.
Do you organise private workshops?
Yes, and they're one of our most popular offerings! A private workshop is a wonderful way to celebrate with family, spend quality time with friends, or do something genuinely memorable together. We also regularly host corporate team building events — it turns out that making kimchi together is a surprisingly great way to get a team to bond. Hands-on, fun, and everyone goes home with something delicious. Reach out to us to check availability and put something together.
Is the workshop held at a private home?
Yes! The workshop takes place in a one-of-a-kind home featured on the BinnensteBuiten TV program in 2024, known for its architectural design and garden backing onto Slot Zuylen. The kitchen has since been fully renovated to host small group cooking sessions in comfort.
Can I cancel my booking?
Yes! Life happens. If you cancel at least 5 days before the event, you'll receive a full refund. Cancellations made after that date are unfortunately non-refundable, as we prepare ingredients and plan the session around our confirmed guests. If something comes up last minute, feel free to reach out — we're always happy to help you find a future date.