Korean Fermentation Seminar

Hannip Club

Episode 3. Korean Fermentation

Hannip Club is back with its third episode.

Korean cuisine begins with fermentation.

From jang aged in earthenware crocks, to kimchi that captures the seasons, to traditional liquors perfected through patience — fermentation is Korea’s oldest culinary technique and a wisdom that endures to this day.

For this episode, Hannip Club presents ‘Korean Fermentation Seminar for Professionals’ — an expert-level seminar series exploring Korean fermentation in depth.

More than a workshop on how to make fermented foods, this is an opportunity to discover the philosophy, time, and craftsmanship that define Korean fermentation, and to explore how these traditions continue to inspire contemporary cuisine.

“Hannip” means “one bite” in Korean — that moment when, even on a full stomach, you still want just one more taste.

We hope this Hannip Club goes beyond that single bite, offering a deeper understanding of Korean fermentation.

31 August

The Sea, The Sea, London, SW1X 0BP