Amidasu Fermentation Academy: Seasonal Spring Vegetable Kimchi Workshop

This hands-on workshop teaches participants how to prepare three varieties of kimchi using seasonal spring vegetables, including sweet onion, cabbage, and chives. The curriculum covers the fundamentals of kimchi preparation, focusing on simple techniques that can be easily recreated at home. Participants will prepare dishes that can be enjoyed immediately as well as those that develop flavor over time. The session includes a lunch where attendees sample the kimchi they have prepared to compare fresh versus fermented flavor profiles.