Gat Kimchi workshop


harvest edition

harvest edition

harvest edition

Workshop Overview & Introduction

Kimchi is the beating heart of Korean cuisine—a living art of preservation, time, and terroir. While making kimchi is a treasured culinary tradition, experiencing it as a true farm-to-table journey directly from garden soil to fermentation jar is an opportunity that happens only during the harvest season.

Over last winter Korean Mustard (갓, gat) has been survived and thrived, ready to get harvested in early spring. You will harvest spciy mustard leaves straight from the beds, uncover the rich culture and microbiological science behind lactic acid fermentation with Chef Ohyoon, and hand-craft your own batch of Gat Kimchi (갓김치) to take home. Spring gat is the most spicy, pungent and strong, which will last several months for fermenting in your fridge (3 to 6 months). It's an incredible pair with fatty meat dish.

After salting, seasoning, and packing your jars, we gather around the table for a lively Korean borrel, pairing drinks with seasonal Korean bites crafted from the garden’s fresh harvest.

Workshop Program & Schedule

1.Meet at the garden & harvest

    • Gathering at the Garden

    • Hand-Pulling the Harvest

2. Fermentation Science & tasting

    • The Art of Salting (Jeorim): Learn the mechanics of osmosis and cabbage cutting through a hands-on salting demonstration

    • Kimchi Quiz & Fermentation Flight: Discover the history and microbiology of kimjang with an interactive quiz while tasting kimchi across different maturation stages.

3. Hands-on Crafting

    • Blending the Master Paste: Make the aromatic seasoning paste (sok) from scratch using Korean chili flakes (gochugaru), aromatics, and rice porridge.

    • Layering & Jarring: Coat pre-cured cabbage leaf by leaf with the seasoning paste and securely pack your 1 kg jar to ferment at home.

  1. Harvest Borrel & Celebration

    • Garden-to-Table Korean Bites: Enjoy warm, seasonal Korean snacks prepared with freshly harvested produce and botanicals from the garden.

Date & Time

  • Sunday 3 April, 13.00 - 17.00

  • Friday 9 April, 13.00 - 17.00

Location

  • Korean Kitchen Garden, Slotlaan Oud Zuilen

    Close to Utrecht Zuilen / Maarssen

    Close to Utrecht Zuilen / Maarssen

    Free parking at the parking entrance

    Free parking at the parking entrance

Price

  • €98 per person

What our alumni says

FAQs

FAQs - Kimchi Workshop Harvest Edition

We make Gat Kimchi using Korean mustard growin in garden. This workshop does not use harvest from the garden. Yes, it's extra spicy and pungent.
We follow a traditional kimchi recipe, which includes the following ingredients that may be relevant if you have allergies or dietary restrictions: Shellfish — shrimp paste Fish — fish sauce Seaweed — kombu (kelp) Rice flour — gluten-free If you have a specific allergy or intolerance, please let us know in advance so we can discuss how to accommodate you. One more thing worth mentioning: we do have a house cat, though he tends to spend his time outdoors. If you have a cat allergy, just give us a heads-up and we'll make sure the space is well-ventilated and prepared for you.
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.
Yes! Life happens. If you cancel at least 7 days before the event, you'll receive a credit which can be used for future events within 6 months. 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.
Please bring a container or jar that can hold up to 1 kg of kimchi. We recommend using a plastic container, as it’s safer for fermentation—glass jars have occasionally burst due to gas buildup. Other than that all ingredients and equipments are provided at the venue.
We make Gat Kimchi using Korean mustard growin in garden. This workshop does not use harvest from the garden. Yes, it's extra spicy and pungent.
We follow a traditional kimchi recipe, which includes the following ingredients that may be relevant if you have allergies or dietary restrictions: Shellfish — shrimp paste Fish — fish sauce Seaweed — kombu (kelp) Rice flour — gluten-free If you have a specific allergy or intolerance, please let us know in advance so we can discuss how to accommodate you. One more thing worth mentioning: we do have a house cat, though he tends to spend his time outdoors. If you have a cat allergy, just give us a heads-up and we'll make sure the space is well-ventilated and prepared for you.
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.
Yes! Life happens. If you cancel at least 7 days before the event, you'll receive a credit which can be used for future events within 6 months. 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.
Please bring a container or jar that can hold up to 1 kg of kimchi. We recommend using a plastic container, as it’s safer for fermentation—glass jars have occasionally burst due to gas buildup. Other than that all ingredients and equipments are provided at the venue.

Happy Korean kitchen gang !