Kimchi is a staple of Korean cuisine—bold, flavorful, and packed with probiotics! Traditionally served as a side dish with almost every meal, it can also take center stage in a variety of dishes. With countless regional and family-specific variations, kimchi is as diverse as it is delicious.

In this hands-on workshop, you’ll learn how to make vegan Baechu (Napa cabbage) kimchi, a version that skips fish sauce and salted seafood while still delivering deep, umami-rich flavors. We’ll show you how to craft this healthy, plant-based kimchi using simple yet powerful ingredients, so you can enjoy the authentic taste of Korea in a way that aligns with your lifestyle.

Come join us for a fun and flavorful experience!