Kimjang: Kimchi Workshop & Reflection Gathering

Kimjang: Kimchi Workshop & Reflection Gathering

with Rebecca Ghim & Emily Yui

As the year draws to a close, join us in reflecting on 2025 and welcoming in 2026 with a Kimjang (kimchi making) workshop with Rebecca Ghim, a kimchi extraordinaire and co-founder of The Ferm, and Emily Yui, an honorary art psychotherapist and founder of kinoko.

In this three-hour workshop, you will:

• Learn how to make a vegan version of traditional mak kimchi.
• Take part in a centuries-old, communal ritual.
• Reflect and review the past year within a supportive community.
• Set intentions and hopes for 2026, allowing them to gently ferment over the winter season.

About Kimjang

Kimjangs are an annual ritual in late autumn. Neighbours, friends and families gather together to make kimchi to preserve the harvest and make enough kimchi to feed a village for the entire year. Rebecca, from Gwangju, South Korea, renowned for their kimchi, will guide us on making an authentic kimchi to end the year.

Kimchi is essential to Korean cuisine. Its strong flavour and health benefits have contributed to it global popularity. Kimchi, as we know it today, looks very different to how it looked even a hundred years ago. Red chillis were introduced from South America by the Portuguese, through Japan and napa cabbages were introduced from China only in the 1980’s. Garlic, ginger and onion were used not only for their flavour, but also for their antibacterial properties. Because the probiotics have survived an antibacterial and antifungal environment, they are stronger and are more likely to survive the stomach acid and thrive in your gut microbiome.

Reflection & Intention Setting

As well as its practical function, kimjang serves as a community activity that requires cooperation and strengthens bonds between community members. As we make kimchi, we’ll also make space to reflect on the joys, lessons and challenges of the year gone by and what we wish to leave behind. In a label-making activity, we’ll write down our intentions for the new year, letting them ferment through the festive season.

Your freshly made kimchi can be a heartfelt Christmas gift, or something to look forward to over the Christmas season and New Year.

This three-hour workshop will be a wholesome time to spend with fellow kimchi lovers! You will take home half a litre of kimchi.

Please join us on Tues, the 2nd of December from 6:45pm to 9:45 pm at ESEA Community Centre in London.

📅 Tuesday, 2 December
🕕 6:30 – 9:45 PM
📍 ESEA Community Centre, London

**Please bring your own 500g containers to take home some lovely kimchi**

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