Kimjang: Kimchi Making & Korean Dinner Experience

This is not just a kimchi workshop.
This is hands-in-the-cabbage, garlic-in-the-air, chilli-on-your-apron, village-style kimchi making — Terra Sensa style.
Inspired by **Kimjang**, the beautiful Korean tradition of coming together to make and share kimchi, we will spend the day recreating the feeling of a Korean household preparing food not just for one meal, but for many meals, many hands, many stories. Kimjang is so much more than a recipe — it is culture, memory, community, preservation, and sharing.
And yes… it is also a lot of cabbage.
Get ready to roll up your sleeves and get properly involved. We will be salting, scrunching, mixing and massaging kilos of cabbage with ginger, garlic, chilli and all the glorious things that make kimchi so alive. Together, we will make traditional-style napa cabbage kimchi, plus a few playful seasonal variations — think cucumber kimchi, pineapple kimchi, fresh condiments, salads and little jars of fermented magic.
Once our kimchi jars are packed and ready to go home with you, we will move into the next part of the experience: a generous Korean-inspired dinner cooked and shared together, as always in my kitchen.
Expect big bowls, bold flavours, sticky sauces, crunchy things, fermented things, comfort food and a table full of colour. We’ll make dishes such as gooey tteokbokki — Korean rice cakes in a rich, spicy sauce — alongside vibrant salads, condiments, pickles and other plant-based Korean-inspired dishes.
Beyond the food, we will also talk about why kimchi making matters. Why Kimjang is recognised by UNESCO. Why food traditions are never just about food. Why culture, community, fermentation and the simple act of making something together still feel so deeply important in a world where so much has become rushed, packaged and disconnected.
Magda will also share one of her most beloved books on Korean temple cooking — a beautiful meeting point between Buddhist philosophy, seasonality, mindfulness and the quiet intelligence of simple food.
So yes, you will learn how to make kimchi.
But really, this is an immersive experience about food as connection. Food as preservation. Food as ritual. Food as a way back to each other.
**What’s included**
You will leave with:
A jar of your own handmade kimchi to take home
A Korean-inspired food goodie bag
Recipes sent after the class
A generous communal Korean dinner
Hands-on kimchi making experience
Plenty of tips on fermentation, storage and flavour
A very full belly and probably a slightly garlicky soul
Come ready to get messy, eat generously, learn something beautiful, and be part of a table that feels a little bit like a tiny village.
No sad little “cooking demo” energy here.
This is proper food, proper hands-on making, proper connection — and probably the most joyful way to fall in love with cabbage.