Join us in the Husk kitchen for an evening of fermentation and learn how to make one of the greatest condiments on earth - kimchi! As well as being a true powerhouse of flavour, Kimchi offers many gut health benefits.

During this hands-on workshop each participant will make their own 1 litre jar of Kimchi to take home. Throughout the session we will revisit the principals of fermentation with a keen focus on the Kimchi method of fermenting; we’ll discuss the benefits of eating fermented foods, and offer a myriad of recipes ideas for including fermented foods, such as Kimchi, into your daily lunches and suppers.

We’ll kick things off with a glass of kombucha and nibbles which showcase some fermented foods made here at Husk; and we’ll round off the evening with a light supper - homemade sourdough bread and a warming bowl of Winter ribollita topped with a myriad of house fermented toppings. Each participant will leave with a 1 litre jar of their handmade Kimchi, and recipes for Husk’s Kimchi and Fermented Hot Sauce.