Amsterdam Kimchi Workshop - Saturday 11th April 2026 @ 4pm

Hi, Everyone

This is Sam and this is the Amsterdam kimchi making workshop.

Date:

The next workshop will be on Saturday 11th April 2026 @ 4pm

Workshop Description:

The workshop is 3 hours and you will be taught to make a massive 2L jar of white cabbage Kimchi.

I will go through some of the history, science and health benefits of kimchi.

The workshop will start with a kimchi tasting session where you will gauge your spiciness level!

I will make 3 batches of kimchi 12 days before the workshop with 3 levels of spiciness. You will taste each kimchi to deteremine how spicy you want to make your own jar.

I will demonstrate how to make the chilli paste and then you will all prepare the vegetables together. I will show you how to cut the vegetables and how different sizes and shape might impact the taste, texture and mouthfeel of the kimchi.

The kimchi will contain white cabbage, white raddish, carrot, apple, spring onions, onions, shallots, garlic, ginger, saujeot shrimp and fish sauce.

A vegetarian/vegan/gluten free option is also available using soya sauce, miso paste or tamari please contact me for more information.

Naturally you can omit any ingredient if you wish.

You will finally mix the sauce into the cabbage and chopped vegetables and pack it into your perserving jars to take home to ferment and enjoy.

You will probably have a little kimchi that won't fit into the jar and you can eat it as fresh kimchi (geotjeori) with a sprinkle of roasted sesame seeds.

A pdf recipe file will be emailed to you after the workshop. It contains very detailed step by step instructions and quantities in grams and item units. The file will also have a reference section detailing each ingredient and what to buy, a list of local suppliers for all ingredients, jars and additional notes on storage.

The workshop includes all the ingredients, a 2L preserving jar and instruction recipe pdf.

All kitchen equipment is provided.

The workshop is a fun and relaxing afternoon of hands on making of delicious food, laughing and chatting with people in a fun environment.

Please check out the photos from my previous workshops.

Please bring a strong carrying bag as the 2L jar inclulding kimchi will weigh close to 4KG.

An apron and gloves are provided but it is recommended to wear old or dark coloured clothes as the chilli paste will stain light coloured clothes.

Venue location:Buurt Huis Lydia

Basement Floor

Kitchen

Roelof Hartplein 2A,

1071 TT

Amsterdam

Google map link:https://maps.app.goo.gl/hKnng4bE78N1qbsE6

Cost and payment:

The workshop full price is €70.

The workshop has a maximum of 12 people as such your place will only be confirmed once payment has been made. It is not possible to show up and pay on the day as I will not have allocated enough ingredients.

Each attendee has to pay the full price for a ticket.

Multiple people can not share one ticket.

eg: A couple can not pay for one ticket and share one set of ingredients to make one jar of kimchi.

Ticket sales will end on the Thursday (10pm) before the workshop. If you have not paid by this time you will NOT be able to attend as I will not have purchased or allocated ingredients for you.

It is not possible to show up and pay on the day as I will not have allocated enough ingredients.

Payment:

Please make payment through the Eventbrite payment system.

If you have trouble making payment through Eventbrite (requires paypal)please contact me and I will send you alternate options.

Refund and cancellations:

100% refund if cancelled at least 7 days in advance.

50% refund if cancellation is less then 7 days.

No refund if cancellation is less than 48 hours before the workshop.

In the unlikely event that I need to cancel the workshop I will automatically issue full refunds within 24 hours.

Let me know if you have any questions.

About Sam:

My name is Samuel Tsang and I am a multi disciplinary Asian themed workshops teacher. My family ran restaurants and takeaways in West London. I have studied at Leiths School of Food and Wine and appeared on Masterchef Goes Large (UK) 2005, Britain's Finest Dish 2005 and Chef versus Britain with Gino D'campo 2007.

I have over 15 years experience as a cooking teacher. I currently work as a cooking teacher for Amsterdam Cooking Workshops. I also run private cooking workshops and public kimchi making workshops once a quarter.

Publications:

I am an origami expert, teacher and founder of the official Amsterdam Origami Club. I have published two books "The Book of Mindful Origami" and "The Magic of Mindful Origami". My books teach "MindFOLDness" learning mindfulness through the art or origami.

TV & Media:

AT5 - The origami club was featured on the AT5 / OBALIVE progam.(Forward to the 16:30 time mark to see our workshop)https://www.at5.nl/artikelen/229659/oba-live-vrouwelijke-sint-en-iets-wat-ons-verbindt

UK Channel 4 - Kirstie's Handmade Christmas. (Episode #7.3 - 2018)https://www.channel4.com/programmes/kirsties-handmade-christmas

UK Channel 4 - Sunday Brunch -

UK BBC - Make! Craft Britain -https://www.bbc.co.uk/programmes/p060lv4m

Arts & Crafts:

I also run Dream Workshops Amsterdam an Asian arts and crafts workshop. We are the only provider of decoden, Shrinky Dinks, Resin Art and Hanfu Hairstick making workshops in the Netherlands. We are available for private workshops, birthday parties, corporate team building. We will be at Heroes Made-in-Asia and AnimeconNL.

Website & Social Media:

WWW.DreamWorkshops.NL

W WW.Sesames.co.uk

W WW.MindfulOrigami.com

Youtube: https://www.youtube.com/@DreamworkshopsAmsterdam

Instagram: https://www.instagram.com/dream.workshops.amsterdam/

Facebook: https://www.facebook.com/profile.php?id=61550986314146

Chinese Cabbage.The main ingredient of our kimchi.This ingredients needs to be salted/brined for several hours before assembling the kimchi.I prepare these the night before the workshop.

The kimchi ingredients. You will be supplied with enough ingredients to make 2L of kimchi.I will talk through each one and explain how to prepare them.

Each person prepares their own batch of kimchi paste with their preference of chilli flakes.

Each person will make approximately 2L of kimchi.

The finished product!Everyone takes home a jar or kimchi to ferment at home and enjoy.Please note: The jars provided may differ from shown. It will depend on my supplier.

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Host or Publisher Samuel Tsang