We recently held an authentic Kimchi Workshop in Bangkok, Thailand, where participants learned the traditional techniques and science behind one of Asia’s most iconic fermented foods.
During the workshop, participants explored the history of kimchi, the fundamentals of lactic acid fermentation, and the role of beneficial microorganisms in developing its unique flavor and preserving vegetables naturally.
The hands-on session covered every step of the process, from preparing the vegetables and making the seasoning paste to understanding proper fermentation techniques. Participants gained practical knowledge and confidence to make authentic kimchi at home.
In addition to the practical workshop, we also discussed the similarities and differences between Korean kimchi and other fermented vegetables found throughout Asia, highlighting the rich diversity of fermentation cultures across the region.
At Asian Fermentation, we are dedicated to sharing the traditions, science, and cultural heritage of fermented foods throughout Asia while inspiring more people to discover the fascinating world of fermentation.
