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Nov 26

Wild Fermented Vegan Kimchi – Two Ways

November 26, 2020 @ 6:00 pm - 7:30 pm AEDT

Learn traditional fermented kimchi with modern techniques.

About the Host

Marcea Klein has been a leader in the Australian natural foods scene since she arrived from the USA in the 1970s.

An SBS TV programme centered on lifestyle and cooking brought Marcea to national prominence in Australia, she then established and directed the East West Centre & Wholefood Cooking School, operating from Sydney and London. She authored a cooking column in both the Sydney Morning Herald and Nature & Health magazine for over 20 years and is a published author of 8 books.

Marcea studied the art of Japanese fermentation in the 60s and 70s in Boston, San Francisco, and finally Japan. She’s now dedicated the last 10 years to sharing her passion of fermentation by teaching at various Sydney colleges and online.

About The Kimchi Workshop

Long a favourite of Korean people, kimchi is fast infiltrating and taking on new popularity in Western cuisine. Understanding of the health benefits of kimchi has been driven by new studies linking probiotic-rich food in gut health to our physical and mental health.

Kimchi is a traditional Korean dish that is made from fermented vegetables. There are hundreds of different varieties available which include a range of vegetables such as cabbage, onion, radish, and carrot, and various different spices.

Many people are wary of making their own kimchi because they are afraid they might do something terribly wrong and harm themselves or others with strange bacteria. If you have this same fear we completely understand. However, making wild fermented vegetables is completely safe – as long as you follow the proper procedures.

Over the past ten years, Marcea has endeavored an overwhelming amount of research on fermentation, completed many hands-on works with leaders in the vegetable fermentation field, and has made thousands of successful batches of kimchi, sauerkraut, salt brine lacto-fermented pickles, miso and fermented oat milk.

In this class you will become acquainted with unique Korean ingredients such as gochugaru, enabling you to become a master kimchi-maker using modern techniques.

Each participant will make two jars of kimchi in the online class. The kimchi recipes that we’re sharing today are some of Marcea’s favourites. It’s chock full of fabulous probiotics (as most kimchi is) and the longer it ferments the stronger it becomes in both flavour AND probiotic content.

If you are new to the process of fermentation, we highly recommend that you take this class because it will help you to learn the proper methods and dispel any fears you may have.


November 26, 2020
6:00 pm - 7:30 pm AEDT


Marcea Klein