Kimchi Making : February 7th

Join Meaghan Carpenter — Co-Founder and Head Food Alchemist at HEX Ferments and HEX Superette — for a deep dive into the craft of kimchi.

In this culinary workshop, you’ll explore how traditional methods meet modern flavor. Meaghan will guide you through selecting ingredients, dry brining, and crafting gochujang from scratch—all while highlighting how HEX creates umami-packed, vegan kimchis that honor heritage while evolving it.

Together, the group will make a batch of kimchi from start to finish, learning how fermentation transforms simple vegetables into layers of complex, satisfying flavor. You’ll leave with a jar of fresh kimchi, a jar of gochujang, and the knowledge to bring both into your own cooking at home.

✨ Fermentation fundamentals — no experience required
✨ Ingredient selection, prep, and seasoning
✨ Dry brining & gochujang from scratch
✨ Fermentation timelines & flavor development
✨ Cooking with kimchi beyond the jar

Hands-on. Chopping involved, mostly standing.
Limited to 15 participants.
No exchanges or refunds.