Asian Pickled Vegetables and Fermentation Workshop

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Asian Pickled Vegetables and Fermentation Workshop

Make Delicious, Fresh, Tangy & Made Exactly to Your Taste pickled vegetables in this Asian cooking class in London

Simon and Hanna's Foodie Kitchen

5.0 (1,139)

ClassBento donates 50p with every booking to

1.5 hours

Archway

1 to 15 (public classes), 2 to 20 (private) (private classes)

£78 - £88 (£78 for Public; £88 for Select-Time or Weekends)

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Overview

Reviews

Teacher

What you'll do

Get Comfy in the Kitchen

Step into our friendly kitchen, meet your expert chefs, and get ready to dive into the wonderful world of pickling. All your fresh vegetables and ingredients are ready and waiting for you.

Create Chinese Pickled Garlic

Get hands-on with your first creation. Following your chef's guidance, you'll learn the traditional method for making the sweet and tangy pickled garlic often found in Chinese restaurants.

Prepare Japanese Pickled Ginger

Next, you'll prepare that refreshing, pink pickled ginger that's the perfect partner for Japanese food. Your teacher will guide you step-by-step to get the crisp texture and balanced flavour just right.

Make Your Own Kimchi

Time for Korea's famous superfood! You’ll learn how to properly salt, season and mix cabbage to create your very own batch of spicy, flavour-packed kimchi to take home.

Take Home Your Tasty Trio

Jar up your creations and admire your colourful work! You’ll leave with three types of delicious Asian pickles, plus the skills and confidence to keep fermenting new recipes at home.

Add-on Recipe Collection Booklet

This is your journey of cooking adventure.
You can get beautifully designed and printed recipe from each class once you bought the booklet (Two colours to choose).
You also will get Polaroid-style photo sticker from your class, showing your highlight in the class you attended.
Your chef tutor also will give you a stamp. It is your certificate of success.

Do you love pickled vegetables — crisp, tangy, refreshing and full of character?

Imagine making them yourself, adjusting the sweetness, saltiness and spice exactly the way you like it.

In this London fermentation and pickled vegetables class, you’ll learn the essential skills to create authentic Asian pickles from scratch — and understand the traditions behind them.

A Calm & Flavourful Fermentation Experience in London

Fermentation is both science and art — and a little bit of patience.

In this relaxed, small-group class, our friendly chef will guide you step by step through traditional Asian pickling methods while sharing stories from Chinese, Japanese and Korean culinary history.

You’ll work in our spacious, air-conditioned studio, with plenty of personal guidance. Weekday sessions are often quieter, sometimes even private — making the experience feel especially personal.

This class is gentle, hands-on, and surprisingly satisfying. There’s something very calming about slicing vegetables and knowing they’ll transform beautifully over time.

In This Class, You Will Learn To:

Make three classic types of Asian pickled vegetables
Understand salt ratios and fermentation basics
Balance flavour to suit your own taste
Store and care for your pickles properly

You will make:

Pickled Garlic – The bright, punchy cloves you see in Chinese restaurants
Pickled Ginger – The refreshing pink slices often served in Japanese restaurants
Kimchi – The bold, spicy Korean classic full of depth and character

Once you understand the method, you can apply it to almost any vegetable at home.

Why Guests Love This Class

It’s relaxing and hands-on
You learn traditional methods in a simple, clear way
You can customise flavours to your preference
It’s perfect for food lovers who enjoy something a little different
You leave with jars that keep developing flavour over time
Many guests say this class changes the way they see vegetables forever.

Add-On Experiences

All add-ons take place within the same session. Please allow an additional 30–60 minutes depending on your selection.

Popular options include:

Crispy Chilli Paste – One of our chef’s most loved sauces across all classes
Daikon / Danmuji – The bright yellow pickled radish often seen in Japanese and Korean restaurants
Unique Drinks Add-Ons – A lovely pairing with your freshly made pickles

If you’ve travelled to join us, it’s a wonderful way to deepen the experience.

Apron with logo to wear at home cooking in the future
Recipe Collection Booklet to collect beautifully designed and printed recipes

Allergy Information

No known allergens in the basic class.

If you have any special dietary requirements, please message us via ClassBento after booking and we will do our best to accommodate.

This class can also be delivered online or at a client site. Please message us to discuss details and arrangements.

Come and enjoy a welcoming space in London where tradition, flavour and patience come together.

You’ll leave with:

Three types of authentic Asian pickles
A clear understanding of fermentation basics
The confidence to pickle almost any vegetable at home
And a fridge that suddenly feels much more interesting

Important Information

Adult-focused class: Children are welcome when accompanied by a participating adult. Every attendee, including children and anyone accompanying the group, must hold a valid ticket to enter or remain in the class.
Price: The listed price is per person.
Duration: The advertised duration is an estimate based on a group of approximately 12 people. It covers the complete experience, from arrival and preparation to making and enjoying your desserts. Please allow some flexibility, as the actual duration may vary.
Outside food and drinks: Please do not bring outside food or beverages into the class for food safety reasons.

Late arrivals: We operate a strict 15-minute lateness policy. Arrivals more than 15 minutes after the scheduled start time may result in cancellation without a refund or rescheduling.

Health & Safety

In accordance with UK food hygiene guidance, anyone experiencing vomiting, diarrhoea, or similar symptoms must be symptom-free for at least 48 hours before attending.
Guests may be asked to confirm this upon arrival, and we reserve the right to refuse entry if this requirement is not met.

Contact & Booking Enquiries

For any questions about your booking, add-ons, or class arrangements, please contact us through ClassBento messaging. This helps us access your booking details and assist you more efficiently.

Refund & Rescheduling Policy

All bookings are non-refundable.
Rescheduling: A fee of £50 per person applies. Requests must be made and the fee paid at least one week before the scheduled class date.
Ticket transfers: If you are unable to attend, you may transfer your ticket to a friend or family member. Please notify us in advance of the replacement attendee's name. Children attending must be accompanied by a participating adult and both with valid tickets.

As a small business, we truly appreciate your support. If you cannot attend, transferring your ticket to someone who can enjoy the experience is a wonderful way to ensure your place does not go to waste.

Upcoming dates for Asian Pickled Vegetables and Fermentation Workshop

Times are London time. Dates and prices as of 26 Oct 2026, 5:42pm; availability and price are confirmed live when booking on this page.

1254 upcoming dates between 28 Oct 2026 and 31 Dec 2027.

Wed 28 Oct 2026, 10am-11:30am
Wed 28 Oct 2026, 7pm-8:30pm
Thu 29 Oct 2026, 10am-11:30am
Thu 29 Oct 2026, 4pm-5:30pm
Thu 29 Oct 2026, 7pm-8:30pm
Fri 30 Oct 2026, 4pm-5:30pm
Fri 30 Oct 2026, 7pm-8:30pm
Sun 1 Nov 2026, 4pm-5:30pm
Wed 4 Nov 2026, 10am-11:30am
Wed 4 Nov 2026, 4pm-5:30pm
Wed 4 Nov 2026, 7pm-8:30pm
Thu 5 Nov 2026, 10am-11:30am
Thu 5 Nov 2026, 4pm-5:30pm
Thu 5 Nov 2026, 7pm-8:30pm
Fri 6 Nov 2026, 10am-11:30am
Sat 7 Nov 2026, 10am-11:30am
Sat 7 Nov 2026, 4pm-5:30pm
Sat 7 Nov 2026, 7pm-8:30pm
Sun 8 Nov 2026, 10am-11:30am
Sun 8 Nov 2026, 4pm-5:30pm
Sun 8 Nov 2026, 7pm-8:30pm
Mon 9 Nov 2026, 10am-11:30am
Mon 9 Nov 2026, 4pm-5:30pm
Mon 9 Nov 2026, 7pm-8:30pm
Tue 10 Nov 2026, 10am-11:30am
Tue 10 Nov 2026, 4pm-5:30pm
Tue 10 Nov 2026, 7pm-8:30pm
Wed 11 Nov 2026, 10am-11:30am
Wed 11 Nov 2026, 4pm-5:30pm
Thu 12 Nov 2026, 10am-11:30am
Thu 12 Nov 2026, 4pm-5:30pm
Thu 12 Nov 2026, 7pm-8:30pm
Fri 13 Nov 2026, 10am-11:30am
Fri 13 Nov 2026, 4pm-5:30pm
Fri 13 Nov 2026, 7pm-8:30pm
Sat 14 Nov 2026, 7pm-8:30pm
Sun 15 Nov 2026, 10am-11:30am
Sun 15 Nov 2026, 4pm-5:30pm
Sun 15 Nov 2026, 7pm-8:30pm
Mon 16 Nov 2026, 10am-11:30am
Mon 16 Nov 2026, 4pm-5:30pm
Mon 16 Nov 2026, 7pm-8:30pm
Tue 17 Nov 2026, 10am-11:30am
Tue 17 Nov 2026, 4pm-5:30pm
Tue 17 Nov 2026, 7pm-8:30pm
Wed 18 Nov 2026, 10am-11:30am
Wed 18 Nov 2026, 4pm-5:30pm
Wed 18 Nov 2026, 7pm-8:30pm
Thu 19 Nov 2026, 10am-11:30am
Thu 19 Nov 2026, 4pm-5:30pm
Thu 19 Nov 2026, 7pm-8:30pm
Fri 20 Nov 2026, 10am-11:30am
Fri 20 Nov 2026, 4pm-5:30pm
Fri 20 Nov 2026, 7pm-8:30pm
Sat 21 Nov 2026, 10am-11:30am
Sat 21 Nov 2026, 4pm-5:30pm
Sat 21 Nov 2026, 7pm-8:30pm
Sun 22 Nov 2026, 10am-11:30am
Sun 22 Nov 2026, 4pm-5:30pm
Sun 22 Nov 2026, 7pm-8:30pm
Mon 23 Nov 2026, 10am-11:30am
Mon 23 Nov 2026, 4pm-5:30pm
Mon 23 Nov 2026, 7pm-8:30pm
Tue 24 Nov 2026, 10am-11:30am
Tue 24 Nov 2026, 4pm-5:30pm
Tue 24 Nov 2026, 7pm-8:30pm
Wed 25 Nov 2026, 10am-11:30am
Wed 25 Nov 2026, 4pm-5:30pm
Wed 25 Nov 2026, 7pm-8:30pm
Thu 26 Nov 2026, 4pm-5:30pm
Thu 26 Nov 2026, 7pm-8:30pm
Fri 27 Nov 2026, 10am-11:30am
Fri 27 Nov 2026, 4pm-5:30pm
Fri 27 Nov 2026, 7pm-8:30pm
Sun 29 Nov 2026, 10am-11:30am
Sun 29 Nov 2026, 7pm-8:30pm
Mon 30 Nov 2026, 10am-11:30am
Mon 30 Nov 2026, 4pm-5:30pm
Mon 30 Nov 2026, 7pm-8:30pm
Tue 1 Dec 2026, 10am-11:30am
Tue 1 Dec 2026, 4pm-5:30pm
Tue 1 Dec 2026, 7pm-8:30pm
Wed 2 Dec 2026, 10am-11:30am
Wed 2 Dec 2026, 4pm-5:30pm
Wed 2 Dec 2026, 7pm-8:30pm
Thu 3 Dec 2026, 10am-11:30am
Thu 3 Dec 2026, 4pm-5:30pm
Thu 3 Dec 2026, 7pm-8:30pm
Fri 4 Dec 2026, 10am-11:30am
Fri 4 Dec 2026, 4pm-5:30pm
Fri 4 Dec 2026, 7pm-8:30pm
Sun 6 Dec 2026, 4pm-5:30pm
Sun 6 Dec 2026, 7pm-8:30pm
Mon 7 Dec 2026, 10am-11:30am
Mon 7 Dec 2026, 4pm-5:30pm
Mon 7 Dec 2026, 7pm-8:30pm
Tue 8 Dec 2026, 10am-11:30am
Tue 8 Dec 2026, 4pm-5:30pm
Tue 8 Dec 2026, 7pm-8:30pm
Wed 9 Dec 2026, 10am-11:30am
Wed 9 Dec 2026, 4pm-5:30pm
Wed 9 Dec 2026, 7pm-8:30pm
Thu 10 Dec 2026, 10am-11:30am
Thu 10 Dec 2026, 4pm-5:30pm
Thu 10 Dec 2026, 7pm-8:30pm
Fri 11 Dec 2026, 10am-11:30am
Fri 11 Dec 2026, 4pm-5:30pm
Fri 11 Dec 2026, 7pm-8:30pm
Sat 12 Dec 2026, 10am-11:30am
Sat 12 Dec 2026, 7pm-8:30pm
Sun 13 Dec 2026, 10am-11:30am
Sun 13 Dec 2026, 4pm-5:30pm
Sun 13 Dec 2026, 7pm-8:30pm
Mon 14 Dec 2026, 10am-11:30am
Mon 14 Dec 2026, 4pm-5:30pm
Mon 14 Dec 2026, 7pm-8:30pm
Tue 15 Dec 2026, 10am-11:30am
Tue 15 Dec 2026, 4pm-5:30pm
Tue 15 Dec 2026, 7pm-8:30pm
Wed 16 Dec 2026, 10am-11:30am
Wed 16 Dec 2026, 4pm-5:30pm
Thu 17 Dec 2026, 10am-11:30am
Thu 17 Dec 2026, 4pm-5:30pm
Thu 17 Dec 2026, 7pm-8:30pm
Fri 18 Dec 2026, 10am-11:30am
Fri 18 Dec 2026, 4pm-5:30pm
Fri 18 Dec 2026, 7pm-8:30pm
Sat 19 Dec 2026, 10am-11:30am
Sat 19 Dec 2026, 4pm-5:30pm
Sat 19 Dec 2026, 7pm-8:30pm
Sun 20 Dec 2026, 10am-11:30am
Sun 20 Dec 2026, 4pm-5:30pm
Sun 20 Dec 2026, 7pm-8:30pm
Mon 21 Dec 2026, 10am-11:30am
Mon 21 Dec 2026, 4pm-5:30pm
Mon 21 Dec 2026, 7pm-8:30pm
Wed 23 Dec 2026, 10am-11:30am
Wed 23 Dec 2026, 4pm-5:30pm
Wed 23 Dec 2026, 7pm-8:30pm
Thu 24 Dec 2026, 10am-11:30am
Thu 24 Dec 2026, 4pm-5:30pm
Thu 24 Dec 2026, 7pm-8:30pm
Fri 25 Dec 2026, 10am-11:30am
Fri 25 Dec 2026, 4pm-5:30pm
Fri 25 Dec 2026, 7pm-8:30pm
Sat 26 Dec 2026, 10am-11:30am
Sat 26 Dec 2026, 4pm-5:30pm
Sat 26 Dec 2026, 7pm-8:30pm
Sun 27 Dec 2026, 10am-11:30am
Sun 27 Dec 2026, 4pm-5:30pm
Sun 27 Dec 2026, 7pm-8:30pm
Mon 28 Dec 2026, 10am-11:30am
Mon 28 Dec 2026, 4pm-5:30pm
Mon 28 Dec 2026, 7pm-8:30pm
Tue 29 Dec 2026, 10am-11:30am
Tue 29 Dec 2026, 4pm-5:30pm
Tue 29 Dec 2026, 7pm-8:30pm
Wed 30 Dec 2026, 10am-11:30am
Wed 30 Dec 2026, 4pm-5:30pm
Wed 30 Dec 2026, 7pm-8:30pm
Thu 31 Dec 2026, 4pm-5:30pm
Thu 31 Dec 2026, 7pm-8:30pm
Fri 1 Jan 2027, 10am-11:30am
Fri 1 Jan 2027, 4pm-5:30pm
Fri 1 Jan 2027, 7pm-8:30pm
Sat 2 Jan 2027, 10am-11:30am
Sat 2 Jan 2027, 4pm-5:30pm
Sat 2 Jan 2027, 7pm-8:30pm
Sun 3 Jan 2027, 10am-11:30am
Sun 3 Jan 2027, 4pm-5:30pm
Sun 3 Jan 2027, 7pm-8:30pm
Mon 4 Jan 2027, 10am-11:30am
Mon 4 Jan 2027, 4pm-5:30pm
Mon 4 Jan 2027, 7pm-8:30pm
Tue 5 Jan 2027, 10am-11:30am
Tue 5 Jan 2027, 4pm-5:30pm
Tue 5 Jan 2027, 7pm-8:30pm
Wed 6 Jan 2027, 10am-11:30am
Wed 6 Jan 2027, 4pm-5:30pm
Wed 6 Jan 2027, 7pm-8:30pm
Thu 7 Jan 2027, 10am-11:30am
Thu 7 Jan 2027, 4pm-5:30pm
Thu 7 Jan 2027, 7pm-8:30pm
Fri 8 Jan 2027, 10am-11:30am
Fri 8 Jan 2027, 4pm-5:30pm
Fri 8 Jan 2027, 7pm-8:30pm
Sat 9 Jan 2027, 10am-11:30am
Sat 9 Jan 2027, 4pm-5:30pm
Sat 9 Jan 2027, 7pm-8:30pm
Sun 10 Jan 2027, 10am-11:30am
Sun 10 Jan 2027, 4pm-5:30pm
Sun 10 Jan 2027, 7pm-8:30pm
Mon 11 Jan 2027, 10am-11:30am
Mon 11 Jan 2027, 4pm-5:30pm
Mon 11 Jan 2027, 7pm-8:30pm
Tue 12 Jan 2027, 10am-11:30am
Tue 12 Jan 2027, 4pm-5:30pm
Tue 12 Jan 2027, 7pm-8:30pm
Wed 13 Jan 2027, 10am-11:30am
Wed 13 Jan 2027, 4pm-5:30pm

Plus 1,054 more dates after these. See and book every date at https://classbento.co.uk/asian-pickled-vegetables-and-fermentation-workshop-london

January 2027: 55 more dates
February 2027: 83 more dates
March 2027: 93 more dates
April 2027: 90 more dates
May 2027: 93 more dates
June 2027: 90 more dates
July 2027: 93 more dates
August 2027: 93 more dates
September 2027: 90 more dates
October 2027: 93 more dates
November 2027: 90 more dates
December 2027: 91 more dates

What you'll get

All the pickled vegetables you made in the class.
Taste some popular pickles from the chef teacher's restaurant.
Compliment tea served during the whole class.

See available dates, Request a private class or Gift

See booking options

Recent reviews of Asian Pickled Vegetables and Fermentation Workshop

5/5 from Iryna, attended Aug 2026: I had such a lovely time at the Pickle and Fermentation Workshop! The atmosphere was warm and friendly, and the teacher was fantastic: knowledgeable, welcoming and made everything really easy to follow. I learned so much about fermentation and really enjoyed the whole hands-on experience. I also made the kimchi pancake as an add-on, which was absolutely delicious! Such a fun way to spend the day, learn something new and enjoy amazing food. I’ll definitely be back for another class. Highly recommend! ️
5/5 from Kathryn Salmond, attended Aug 2026: This was a fabulous class! My boyfriend and I had such a brilliant time learning about fermentation and the different pickles. I would definitely recommend this class!
5/5 from Gabrielle Smith, attended Jul 2026: This was a brilliant & helpful course. We learned to make pickled garlic, ginger & kimchi. Our teacher, Hanna, was really helpful and knowledgeable & gave us some interesting history about China while we were there!
5/5 from John Ramsden, attended Jul 2026: Lots of information as well as making 3 jars of pickles. We were inspired to try a lot more. Simon and Hannah were helpful and knowledgeable.
5/5 from Judit, attended May 2026: It was really fun! We learned about making Asian pickles which are very different in process and flavour from the European staples of sour kraut or gherkins. We also did the noodle class, pulling the noodles was surprisingly enjoyable. :)
5/5 from Seth Ayers, attended Feb 2026: My teacher was Simon. A very knowledgeable and friendly expert in Asian cooking. He taught me about the history of fermentation in asian cooking and guided me through making 3 different fermented foods that I could take home myself. Overall, it was a fantastic class and I would highly recommend it to anyone interested in fermentation/pickled foods.
5/5 from Alex Green, attended Jan 2026: Excellent, informative and fun class
5/5 from Carla Smyth, attended Jan 2026: Simon and Hanna were very friendly and we came away with 3 tasty recipes to make at home I me.
5/5 from Elisa Pisi, attended Aug 2025: It was great to join this class. We went through the whole process (and history) of fermentation. In the end you could take three jars with you. It was an amazing experience and I enjoyed my time (again) with Simon and Hannah. Would recommend to everyone!
5/5 from Cecilia Baboolal, attended May 2025: My class was exciting, Simon and Hannah shared their knowledge in such an easy manner it made me want to learn more- I even learned a bit of history as well. I will definitely be booking more classes
5/5 from William Cohen, attended Apr 2025: It was good fun and the results were delicious.
5/5 from Angus Smith, attended Apr 2025: Great class, well explained and enthusiastic
5/5 from Priya Chauhan, attended Nov 2024: I would really recommend this class! The teachers are very nice and the class is easy to follow, lots of history and information too
5/5 from Kari Lee, attended Dec 2023: Great cooking experiment, highly recommend it. Hanna and Simon are lovely and explain everything with a lot of detail and fun. They also provide everything you need from the ingredients to the jars for you to then take everything you prepared back home. Also, as I'm pregnant they made sure I had a comfortable seat and helped me cut the veggies and massage them so I wasn't too tired. The venue was very clean and tidy. I went home with 5 different types of fermented veggies :D
5/5 from Andy Lau, attended Oct 2023: This is a very interesting class. We are new to the pickled veg world. Simon's class gave us lots of ideas. Every vegetable can be pickled. We learned to make three most popular pickles. On top of that, we tasted many different ones Simon made himself. And they are available to purchase as well. Very eager to try the ones we made ourselves. Hope they will be same delicious as Simon made.
5/5 from Andrew Wayne, attended Jun 2023: Thank you very much to Hanna and Simon for a lovely cooking class. It is a mind-blowing experience. Learnt the authentic methods Asian people fermented vegetables in history. I went home with three types of fermented vegetables. Tasted a few Simon's signature pickled vegetables in their shop as well. Hanna and Simon provided all equipment including the glass bottles I took home with my final works. Very clean shop and well organised class. Considering I was alone while a couple having different class. I certainly enjoyed my class and decided to book their class next time.

Your teacher

Simon and Hanna's Foodie Kitchen

5.0 (1,139)

Women-owned

At Hanna and Simon's Foodie Kitchen, we believe cooking is more than following recipes — it is a craft, a culture, and a shared experience.

Founded in London with a passion for precision and authenticity, we specialise in immersive Asian culinary workshops that combine traditional knowledge with hands-on learning.

From sushi masterclasses to Chinese tea ceremonies and artisan dessert experiences, every class is designed to give you more than just a finished dish. We teach you the “why” behind the technique — so you leave with confidence, not just instructions.

Precision.

Our sushi classes focus on technique, structure and presentation.

We guide you to create beautifully shaped rolls with professional standards — even as a beginner.

Culture.

Our tea and Matcha workshops explore centuries of history and philosophy, helping you understand the story behind what you taste.

Creativity.

Our dessert workshops celebrate colour, texture and joy — turning simple ingredients into stunning, handcrafted treats.

We keep our classes small to ensure personal guidance and a relaxed atmosphere. Whether you’re joining for a date night, birthday, team event or simply to learn something new, you’ll be welcomed into a calm and thoughtfully designed space.

Many of our weekday sessions feel almost like private classes — giving you time to ask questions and refine your skills.

Our Philosophy

Craft. Culture. Confidence.

We believe learning should feel rewarding, not rushed.

Beautiful, not complicated.

Professional, yet welcoming.

When you leave our studio, we want you to feel proud of what you’ve created — and confident enough to recreate it at home.

We look forward to welcoming you to Hanna and Simon's Foodie Kitchen.

Simon and Hanna's Foodie Kitchen is also a ClassBento award winner:

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