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ALL ABOUT Korean fermentation: Kimchi paste & Kimchi Juice

Get deeper on discovering the science and the story behind Korea’s fermentation. Natural fermentation expert Sharon Flynn will fly all the way from Melbourne to share her love with fermentation.

Get messy with your hands and make Kimchi paste using Gochugaru (real Korean chili) which is an important part of good delicious Kimchi. Beyond Kimchi, it can be used for marinades, stir-fries, and mixed through mayo or mustard – on rice or in noodles, as a dip, on the side of eggs – on bread or toast. She’ll let you explore Gochugaru and teach you why it’s imperative to use that particular spice rather than just chilli. No other kind of chilli gives the same warmth and mild smoky loveliness that this does.

Also, have you heard about Kimchi juice which can make your gut happy? (Yes, the juice!) You will get a chance to taste some Kimchi juice and she will also let you know all the uses of the juice. Strained and poured straight from the Kimchi barrels, this is purely the juice created through fermentation – containing all of the goodness from the Kimchi – in the juice. These make a warming tonic that is a delicious shot of restorative, raw fermented goodness packed with life and immune-boosting power that your gut will love. More importantly, it’s full of delicious flavour that you’ll come back to again and again. Some people mix it with vodka for a Bloody Mary, others sip at it all day long. Some use it in cooking, for marinating, and for dressings. It can be quite addictive.


Book a Masterclass


Saturday 24 June

2:00 pm - 2:45 pm

3:30 pm - 4:15 pm

Sunday 25 June

2:00 pm - 2:45 pm

3:30 pm - 4:15 pm



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