Foodies

Discover the art of fermentation and make your own kimchi with Yannick, a specialist in fermentation

In a nutshell:

Discover the art of fermentation and make your own kimchi with Yannick, a specialist in fermentation

Your craftsman:

Yannick Schandené
Fermentation Specialist

Yannick offers you:

Fermentation knowledge
Your kimchi

More about the workshop:

59 €

per person

duration: 3:00
from 15 to 99 years old
3 to 12 people
Access for disabled people: YES
Available languages: FR, EN, NL

Ready to make your first kimchi?! 

Meet Yannick, a passionate fermentation enthusiast, and learn how to prepare your own kimchi! 

First of all, Yannick will take the time to tell you about his background and what attracted him to the mysterious art of fermentation, as well as all that it offers. With a great flair for teaching, he will explain the basic principles and will allow you to sample some of his creations. 

Then, together you will prepare the vegetables required for the kimchi recipe, in particular, cabbage! After this, he will guide you, step by step, through the process of adding the ingredients to the jar. 

Following this workshop, which is all conducted in a friendly and light-hearted style, you will have to leave Yannick and his friendly demeanour behind, but not without your own pot of kimchi to enjoy at home!

Workshop location:

4 Rue Dieudonné Lefèvre, 1020 Brussels

Yannick’s workshop is located a few minutes’ walk from the Pannenhuis metro station (line 6) and the Dieudonné Lefèvre bus stop (line 88).
The space is located in a sustainable business centre with other producers.
The workshop is located at the entrance to the left of the main hall, and is a new tasting area that leads on to the production workshop at the back.
If you arrive late and the gate is closed, feel free to go through the red door just below the ‘Fermenthings’ sign, we’re probably at the back of the workshop

Additional information:

The workshop is not heated, and for good reason! Yannick and his team ferment the lactos at room temperature and they don’t want to rush these fermentations. The workshop varies between 15 and 25 degrees throughout the year. Dress warmly!