Online Cooking Class - Fermentation 101: Kimchi and Sauerkraut

Learn the fundamentals of fermentation and introduce new and exciting flavors to your palate.

During this live and interactive online cooking class with Chef Kumi, you will learn how to make two basic wild fermented items — kimchi and sauerkraut — right in your own kitchen. Kimchi and sauerkraut are two variations of the same process, letting cabbage soak in its own brine (with some spices) to transform into bright, flavor-packed bites. These fermented recipes also boast a host of health benefits, from improving gut health and digestion to boosting immunity and beyond.

  • Cooking class is fully interactive.
  • Chef accompanies you throughout the entire process.
  • Ask as many questions as you want!
  • Recipes Recipe links are sent in your booking confirmation.
  • Ingredients Ingredients can be adapted for dietary restrictions or lack of availability and can be delivered by your preferred local grocer with the link below.
  • Technology Connect with the chef using Zoom on your computer, tablet or mobile device.
  • Class Participation Chime in with questions through audio or chat. Use of video is optional.
  • Class Size
    Public class sizes are between 4 to 20 connections to provide an opportunity for all guests to participate and ask questions. Private classes can accommodate up to 498 guests.
  • Event Duration 75 minutes
  • Prep Time 15 minutes
  • Labels Asian, Beginner, Healthy, International Chefs, Vegetarian


Chinese cabbage, Napa cabbage or hakusai
Garlic chives
Green onion
Fresh garlic
Fresh ginger
Sugar, agave syrup, coconut nectar or coconut sugar
Sea salt
Korean red chili flakes or powder
Green or red cabbage
Caraway seeds
Mustard seeds
Dill seeds and leaves

Kitchen Equipment

Two 1.5 liter jars, or four jars with total 3 liter capacity
Small jars or weights for making pickles
Paper towels or clean cheese cloth
Rubber bands or strings
Cutting board
Large mixing bowls
Medium mixing bowls
Measuring spoons and cups
Spoons or spatulas
Cooking gloves for mixing chili paste and salted vegetables, optional
Pen and sticker or paper
An object used as a weight to press salted vegetables
Mandolin slicer

Prep Work Details

1. Clean the jars for vegetables and sterilize by pouring boiled water or heat them up in an oven. Cool down and dry. 2. Wash all vegetables prior to class.

Reviews guests left for other experiences with Chef Kumi



29 Dec 2021

Thank you, Chef Kumi, for making our family cooking experience a great time!



28 Dec 2021

I bought this for my nieces for Christmas as a private class since they LOVE Ramen so much. They all gave it a 10/10. Her recipe was truly authentic and totally amazing… better than any restaurant we’ve been to. Chef Kumi was amazing!! She explained everything step by step and patiently waited to make sure everyone was making it correctly! Chef Kumi is very friendly and engaging! Looking forward to booking the next one!



24 Dec 2021

Thank you so much for your amazing class. My colleagues had so much fun and made some beautiful ramen!

Meet your chef

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Chef Kumi Verified chef

Born and raised in Japan, Chef Kumi became interested in cooking at a young age while helping her mother in the kitchen. Since graduating from college in the U.S. and culinary school in Switzerland, Chef Kumi’s craving for a deeper understanding of local food cultures led her to spend the past 20 years living and working in several countries in Asia. She has taught at various culinary schools and is passionate about sharing her experience and wealth of knowledge with others.

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