Kimchi workshop in Lisbon for anyone curious about fermentation, Korean cuisine or just making something genuinely useful to take home from scratch. Hosted by Sara Di Rocco in a cosy home kitchen setting, this is a relaxed and hands-on two-hour session where you learn the traditional techniques behind Korea’s most iconic fermented dish in a small group of maximum eight people. All ingredients and materials are provided and you leave with your own freshly made jar of kimchi ready to ferment at home, plus a digital recipe card so you can make it again whenever you want.

We move through the full process together from the beginning. Sara covers the history and health benefits of kimchi before walking you through the key ingredients, how they work together and how to balance flavour in a traditional preparation. From there the session moves into hands-on guided preparation, working through each step of the kimchi-making process with space for questions and tasting along the way. You will also cover fermentation basics and storage tips so you know exactly what to do with your jar once you get it home. The atmosphere is warm, friendly and genuinely enjoyable throughout.

What you’ll learn

🥬 The history and health benefits of kimchi and Korean fermentation tradition

🥬 The key ingredients behind authentic kimchi and how to balance flavour

🥬 Step by step preparation of traditional kimchi from scratch

🥬 Fermentation basics and how to store and develop your kimchi at home

🥬 Practical tips for recreating the recipe independently using the digital card

What’s included

🫙 All ingredients and preparation materials

🫙 Full guided instruction from Sara Di Rocco throughout the session

🫙 Tasting samples during the session

🫙 One jar of freshly made kimchi to take home

🫙 Digital recipe card to recreate the recipe anytime

What you leave with

A jar of kimchi you made with your own hands, ready to ferment at home, and the knowledge and recipe to keep making it from this point forward.

I am Sara Di Rocco and I also run a sourdough workshop from my home kitchen in Lisbon, which gives you a sense of the kind of experience this is: informal, hands-on, genuinely useful and supervised throughout by my cat Covinha. If you have a cat allergy or a strong anti-cat position, just let me know and we will find an alternative arrangement. I am also open to travelling for this workshop if you would prefer a different location.

Sessions run with a minimum of 2 and a maximum of 8 participants. No prior experience with fermentation or Korean cooking needed.

Kimchi Workshop | Make Your Own Fermented Cabbage with Sara Di Rocco

Workshop Overview

What you’ll learn

What’s included

What you leave with

Location Details

Your Teacher

Sara Di Rocco

FAQ's

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Kimchi Workshop | Make Your Own Fermented Cabbage with Sara Di Rocco

Workshop Overview

What you’ll learn

What’s included

What you leave with

Location Details

Your Teacher

Sara Di Rocco

FAQ's

How long does Kimchi take to ferment?

What will I walk away with?

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