Kimchi is originally a traditional Korean pickled and fermented vegetables with chilies. It’s very common in Japan also. Sadly, most kimchi sold in supermarkets are made with GMO and other additives. That is why I decided to make my own.
There are many recipes to make Kimchi. I make my Kimchi with homemade fermented products such as miki( fermented rice yogurt-like drink) and miso to add umami flavor and also I try to use fresh organic vegetables from my vegetable garden or local farmers and fruits. My kimchi is vegan because I like to use fresh and familiar ingredients.
Kimchi can be eaten immediately after the workshop or leave for about 1 week to enjoy the farmented taste.
Rice is a staple food in Japan. In all most every family, there is a rice cooker. There is variety of Japanese rice brands such as Koshihikari and Hitomebore.
In this cooking class, we can make kimchi together.
Firstly we will prepare pickled vegetables. We cut vegetables and pickle them with salt. Put them in a plastic bag and place a weight on top to pickle. Leave at least for one hour.
Then we make Kimchi sauce.
We finely cut radish and carrot. Add grated garlic, ginger and apples. Then we add fermented miki and miso. Finally we season with soy sauce, salt and Korean chili powder and mix altogether.
Take out the fermented vegetables and squeeze out the water gently. Mix with Kimchi sauce to finish.
Let's meet at Kujo station exit 3 which is just one stop away from Kyoto station.
You can choose drink from either green tea, water or coffee! I will explain you about what we are going to make according to my recipe. I will give you my recipe as a gift!
Kimchi is traditional Korean pickled vegetables with chilli. My kimchi sauce is made of homemade fermented seasonings with freshly harvested vegetables from local farmers. Hakko(fermented) foods are very good to keep you well-being intestinal environment!
Let`s make Japanese soul food onigiri to go with your kimchi. We provide organic rice, natural salt and seaweed. Simple but the best!
Eat kimchi and onigiri Let's eat kimchi and onigiri! I will serve miso soup made with homemade miso. also. You can ask me not only about food but also where to visit and what to buy in Kyoto.
Akiko
Hello! My name is Akiko. I live in the mountainous area in the north part of Kyoto. I live in a Japanese traditional house and grow my own vegetable in my garden. I like all sorts of fermented foods and I give classes on how to make miso( fermented soybeans), kouji,( rice malt) , kimchi (pickled vegetables with chili) and miki (probiotic drink made from rice and sweet potatoes. Eating fermented food is a good habit to maintain your intestine in good condition and the best thing is it’s soooo delicious! I try to use organic ingredients as much as possible. Let’s enjoy Hakko ( fermentation) life together and stay healthy and happy:-)
The closest station
Tofukuji Station
How to get to the station?
From Kyoto Station: 10mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Up to 10 people can join Akiko's cooking class.
Duration of this cooking class is 2 hours.
Yes, Cook your own vegan Kimchi with original fermented sauce and fresh vegetables in Kyoto. has a vegan option.
It costs 4000 per person.
Yes, Cook your own vegan Kimchi with original fermented sauce and fresh vegetables in Kyoto. has a vegetarian option.
Please go to Tofukuji Station which takes 10 mins from Kyoto Station. Then Akiko (host) will pick you up there!
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.
