Date & Time
Cost: 45€
Date: Sat, 10th October, 2026 (10:00-12:15)
Place: Rijnstraat 69, 6811EZ Arnhem
What are we going to do?
BALHYO (발효) The Art of Fermentation
BALHYO (발효) means fermentation — but behind the word is an entire world of transformation.
What happens when we stop trying to preserve food exactly as it is, and instead allow it to become something new?
A humble cabbage becomes kimchi.
Soybeans become doenjang.
Fruit develops new aromas and depth.
Vegetables become alive with acidity, complexity and flavour. In Korean cuisine, fermentation is not simply a method of preservation. It is a way of working with nature, microorganisms and time.
In BALHYO, we open the door to this fascinating world. Rather than focusing on one particular Korean recipe, this workshop is about understanding the principles and techniques of fermentation — and discovering how they can be applied across different ingredients. From vegetables to fruits, from salty to sour, from familiar flavours to unexpected combinations, we will explore how simple ingredients can transform through time.
We will taste, experiment and make our own ferments while learning what is happening beneath the surface: how salt, sugar, temperature, time and microorganisms work together to create flavour.
Because fermentation teaches us something beautiful:
Transformation doesn’t always need to be forced. Sometimes, we simply create the right conditions and let nature take its course.
Workshop Highlights:
1. Discover Balhyo History and Variations:
- Explore the diversity of Balhyo tehniques by crafting different varieties, from the classic Kimchi to Balhyo fruit – cheong (청) or Balhyo-aek 발효액
- Explore the numerous health benefits of fermentation foods, including its probiotic properties, impact on digestion, and role in Korean cuisine and culture.
2. Hands-On Fermentation Techniques
Roll up your sleeves and get hands-on experience in preparing fermentation jars. You’ll have access to all the essential ingredients, including Napa cabbage, daikon radishes, Korean chili flakes, garlic, ginger, and some fruit fermentation
- Gain insight into the traditional techniques of salting, seasoning, and fermenting fruits and veggiesi. Learn how to achieve the perfect balance of flavors and textures.
- Demystify the fermentation process and understand the science behind transforming simple ingredients into a tangy and complex delicacy.
3. Taste Your Creations:
Enjoy a fest from all your fermentation foods you’ve crafted during the workshop. Share your creations with fellow participants and savor the fruits of your labor.
Conclusion
Our Fermentation Workshop is not just a cooking class; it’s an exploration of Korean culture, flavors, and the joy of creating a culinary masterpiece. In this workshop, we explore the fascinating world of Korean fermentation: the microorganisms, ingredients, vessels and traditions that turn simple foods into something extraordinary. Together, we will make, taste and experiment with different Korean fermented foods while learning why fermentation is at the heart of Korean cuisine. And perhaps, along the way, we discover something beyond food:
Some things become richer when we give them time.
Book your spot today and let’s embark on a Fermentation journey together!
Short information
A beginner-friendly class.
Duration:
2-2,5 hours
Language:
English
Includes:
- Welcoming tea +Snacks
- A Fermentation Jar to take home
- Digital recipe
- Surprise brunch with all fermented dishes
This beginner-friendly workshop offers the secrets of Korea’s signature fermented delight.
Please keep in mind that we need a minimum of 8 participants to go ahead with the workshop. So sign up as soon as possible and not later than 2 days prior to the workshop.
FYI, wear something comfortable and dark colours as the fermentation paste and juice might splash to your clothes. You might need to bring your own apron as we have small size apron only.
We will send you an email to confirm your registration with the link to pay your deposit for your spot! Remember, the deposit is non-refundable.