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• Saturday November 21, 2026 from 12 pm – 2:30 pm
• Preserved, 5540 College Ave, Oakland, CA 94618

In this workshop, you'll learn to make two beloved styles of kimchi: fresh Geotjeori with napa cabbage and Kkakdugi, a classic fermented Korean radish kimchi. Along the way, you'll gain a deeper understanding of the ingredients, seasoning techniques, and fermentation process that make homemade kimchi so flavorful.

You'll be welcomed with a tasting to experience the range of flavors; then you’ll be guided through each step of the process, from preparing the vegetables to mixing the kimchi paste and seasoning everything by hand. By the end of class, you'll leave with the confidence to make kimchi at home, along with two jars of your own freshly made kimchi to enjoy and share.

This class is led Selina S. Lee, a Korean cooking instructor, recipe developer, and culinary consultant. As the founder of Banchan Workshop, she teaches home cooks throughout the San Francisco Bay Area to build confidence in the kitchen while exploring the cultural and historical traditions behind Korean cuisine, with a focus on preserved and pickled banchan, seasonal kimchi, and approachable home cooking.

All students will receive a 10% discount on post-workshop purchases in our store. The minimum age for our workshops is 14 years old.

All Workshop Sales are final. Reschedule requests require 5 days advanced notice. Review our complete Cancellation Policy here.