Come to the University of West London for the fun-filled Kimchi workshop on Thursday 25 September from 4-7 pm. Learn all about making your own delicious and eco-friendly sustainable kimchi.
The workshop, presented by The Ferm will teach you the traditional Korean fermentation process. Also focusing on sustainability and reducing food waste. This is part of Ealing Climate week for Better Living.
Get ready to roll up your sleeves, chop some veggies, and create your own jar of tangy goodness to take home. Whether you’re a kimchi connoisseur or a complete beginner, this workshop is perfect for you. Its for anyone looking to add a little spice to their culinary skills while being kind to the planet.
There is a small fee of £8 to cover the cost of ingredients of the Kimchi.
Come along for the unique opportunity to learn, taste, and connect with like-minded people.
Date & Time: Thursday 25 September 2025 between 16:00 – 19:00
Location: University of West London, Saint Mary’s Road, Ealing, W5 5RF
To secure your place book through Eventbrite.
About Kimchi
Kimchi is a traditional Korean ferment, most commonly made with Chinese leaf and daikon. However, it can be made with just about any vegetable, especially seasonal greens, roots, other bits from the crisper drawer.
It has a lower the environmental impact of animal products, and employing traditional, low-waste preservation methods. Its natural fermentation makes it a long-lasting food, extending its shelf life and preventing spoilage, further contributing to its sustainability.
Kimchi is super healthy with it probiotics, it is an acquired taste, but once you’ve developed a liking for it, there’s no going back. It contains probiotics and good bacteria that support the gut, which in turn keeps our immune system in check. Kimchi is delicious served as a condiment, fried with rice, or added to an omelette or broth to give it a savoury kick.
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