Leaves are falling Autumn is calling! Seasonal Kimchi is always the best because the vegetable is in its peak time of the year. We are going to make 2 kimchi, a special Autumn Kimchi with pumpkin, and the classic Kimchi with Chinese cabbage (Chinakohl) which is also in the best season. It's going to be a colourful start of Autumn with orange, red and green in a bowl! Let’s make the most beautiful yet authentic Autumn Kimchi together!

What we’ll do:
You will get to dive deep into the traditional and authentic Korean food culture of fermentation. It starts with fermented Welcome Drinks (Kombucha, Water Kefir and Ginger Beer) and gets to taste Kimchi which you are going to make and other fermented foods (various kinds of Kimchi and some Korean snack). After that, you will get some hands-on experience on how to make Kimchi; how to prepare the ingredients (cutting and salting), learn how to make ultimate vegan Kimchi paste and all the authentic tips and stories around Kimchi. Next up there will be a sumptuous and exotic Korean feast made of fresh ingredients and various Kimchi on the side. That’s a time to share more stories and experiences, and exchange fermentation knowledge in a casual setting, while enjoying a well-deserved Korean meal.

Menu for the meal:
Bibimbap (Korean mixed rice bowl with cooked vegetables), Kimchi Pancake, Kimchi on the side

What we’ll provide:
Welcome Drinks (Kombucha, Water Kefir, Ginger Beer) / Kimchi tasting / Comprehensive meal / All cooking ingredients and cooking equipment (including aprons) / A Kimchi recipe and knowledge about fermentation / 2 Kimchi jars (0.5kg each) of freshly made Kimchi

Dietary Restrictions & Allergies:
Please let us know at the time of booking a workshop if you have any dietary restrictions or allergies. We will do our best to accommodate your requests.

Please reserve your spot(s) at Wild & Wunder or email us workshops@bubblesandkraut.com

‘Japchae’ is a sweet and savoury dish of stir-fried glass noodles and vegetables that is popular in Korea as a party food. The korean glass noodle is called Dang-myeon which is made of sweet potato starch. This dish is prepared with assorted colourful vegetables, mushrooms, and seasoned with soy sauce and sesame oil. Once it was a royal dish, now it’s one of the most popular traditional celebration dishes, often served on special occasions, such as weddings, birthdays, and holidays. And the day of the workshop is Korean Harvest Festival holiday, called “Chuseok (Autumn Eve)” or “Hangawi (The Great Middle of Autumn)” and it’s a perfect dish for the day. Let’s get together and celebrate the end of summer and welcome the Autumn with delicious foods.

What we’ll do:
You will get to dive deep into the traditional Korean food culture. It starts with Welcome Fermented Drinks and gets to taste of Korean savoury snacks with our vegan Kimchi. After that, you will get some hands-on experience on how to make Japchae and Kimchi pancake. Next up there will be a sumptuous and exotic Korean feast with colourful Japchae, red moon looking Kimchi pancakes that we made together and various Kimchi on the side, plus a surprise Korean traditional dessert. That’s a time to share more stories around Korean food culture in our communal dinner.

Menu for the meal:
Japchae, Kimchi Pancake, Kimchi, and surprise Korean dessert

What we’ll provide:
Welcome Fermented Drinks (Water Kefir, Kombucha, Ginger Beer) / Food for Tasting / Comprehensive meal / All cooking ingredients and cooking equipment (including aprons) / A Japchae recipe and knowledge about Korean food culture

Dietary Restrictions & Allergies:
Please let us know at the time of booking a workshop if you have any dietary restrictions or allergies. We will do our best to accommodate your requests.

Please reserve your spot(s) at Wild & Wunder or email us workshops@bubblesandkraut.com

Join us for the September Bubbles & Kraut’s monthly Probiotic Drinks Workshop, where we explore the power of second fermentation flavours and how you can grow and maintain your own healthy bacteria cultures.
We start off with a drink tasting and some snacks and then go and look into the exotic and mysterious world of aromas, only fermentation can naturally produce. Then we will explore some of the history and stories behind fermented drinks and experiment by mixing our own probiotic cocktails.

What we’ll do:
You will get to dive deep into the traditional yet creative culture of fermented drinks. At this workshop, we will cover 4 different probiotic drinks, namely Kombucha, Jun Tea, Water Kefir, and Ginger Beer. We will show you how to ferment your own drinks, maintain and grow your own SCOBYs and how to add flavours and sparkles to spice them up.
While tasting some experimental aromas like Coffee flavoured Kombucha or Kurkuma (Turmeric) Beer, we will provide you with some in-depth knowledge regarding storage and nurture of your drinks and cultures as well as easy tips to avoid mishaps.
We will also share with you some recipes and supply you with your very own starter cultures, so you can kick off your drinks the moment you get home. Before that, however, we let the evening end with self-mixed fermented cocktails alongside some savoury refreshments.

Workshop menu:
- Pure Kombucha, Jun Tea, Water Kefir, Ginger Beer
- Flavoured Kombucha, Water Kefir (with various seasonal fruits and herbs and experimented drinks such as Coffee Kombucha, Smoothie Kombucha, every workshop is full of surprise)
- Homemade Cookies (eg. Kimchi cookies, Ginger cookies, and more)
- Savoury Snacks (Asian inspired light snack)
- Fermented Drink Cocktails (eg. Moscow Mule, Kombucha Gin Tonic, Bloody Kim, and more)

What we’ll provide:
Welcome Drinks and Snacks – various drinks for tasting (Kombucha, Jun Tea, Water Kefir, Ginger Beer) – fermented Cocktails (we offer 3-4 different cocktail choices) – Asian-inspired snacks – Fermented Drinks Recipe Guide Booklet – Kombucha and Water Kefir Cultures/SCOBYs

Dietary Restrictions & Allergies:
Please let us know at the time of booking a workshop if you have any dietary restrictions or allergies. We will do our best to accommodate your requests.

Please reserve your spot(s) at Wild & Wunder or email us workshops@bubblesandkraut.com

‘Bibimbap’ is our way of sharing, intermingling, bonding, and creating balance. Fresh seasonal vegetables become healthier when combined with the art of fermentation. The essence of the Korean flavour is the sauce, with soy sauce (Gan-Jang), chilli paste (Gochu-Jang) and soya bean paste (Doen-Jang), you can define the basic but unique flavour of Korean food. And for ‘Bibimbap’ these sauces are the key. We will share a very basic, yet creative and healthy sauce recipe with you. Plus, we are going to make one side dish (Banchan), Miso-soup, which goes well with ‘Bibimbap’ and made of soya bean paste, tofu and dried seaweed.

What we’ll do:
You will get to dive deep into the traditional Korean food culture. It starts with Welcome Fermented Drinks and gets to taste of two sauces with a Korean savoury snack. After that, you will get some hands-on experience on how to cook Bibimbap, 2 different types of delicious sauces, and Miso-soup. Next up there will be a sumptuous and exotic Korean feast with devoted Bibimbap and various Kimchi on the side. That’s a time to share more stories around Korean food culture in a casual setting while enjoying a well-deserved meal.

Menu for the meal:
Bibimbap, Miso-soup, and Kimchi

What we’ll provide:
Welcome Fermented Drinks (Water Kefir, Kombucha, Ginger Beer) / Food for Tasting / Comprehensive meal / All cooking ingredients and cooking equipment (including aprons) / A Bibimbap recipe and knowledge about Korean food culture

Dietary Restrictions & Allergies:
Please let us know at the time of booking a workshop if you have any dietary restrictions or allergies. We will do our best to accommodate your requests.

Please reserve your spot(s) at Wild & Wunder or email us workshops@bubblesandkraut.com

Kimjang [gim-jang] is one of the very important Korean food cultures which unites people and make them connected in the community. It's also listed as a UNESCO Intangible Cultural Heritage in 2013. You can experience the real Korean Kimchi culture in our workshop. You don’t need to go to Korea for this, come to us and let's make Kimchi together in an authentic way! And celebrate Kimchi making and share a day like a big Korean family :)

What we’ll do:
You will get to dive deep into the traditional and authentic Korean food culture of fermentation. It starts with fermented Welcome Drinks (Kombucha, Water Kefir and Ginger Beer) and gets to taste Kimchi which you are going to make and other fermented foods (various kinds of Kimchi and some Korean snack). After that, you will get some hands-on experience on how to make traditional Kimchi; how to prepare the ingredients (cutting and salting), learn how to make ultimate vegan Kimchi paste and all the authentic tips and stories around Kimchi. Next up there will be a sumptuous and exotic after Kimjang feast made of fresh ingredients and various Kimchi on the side. That’s a time to share more stories and experiences, and exchange fermentation knowledge in a casual setting, while enjoying a well-deserved Korean meal.

Menu for the meal:
The traditional meal on the day of Kimjang (Boiled pork meat and boiled tofu slices), Ssam-jang (Soybean paste sauce), Kimchi Soup, Steamed Rice, and Various Kimchi

What we’ll provide:
Welcome Drinks (Kombucha, Water Kefir, Ginger Beer) / Kimchi tasting / Comprehensive meal / All cooking ingredients and cooking equipment (including aprons) / A Kimchi recipe and knowledge about fermentation / ca. 1kg of freshly made Kimchi

Dietary Restrictions & Allergies:
Please let us know at the time of booking a workshop if you have any dietary restrictions or allergies. We will do our best to accommodate your requests.

Please reserve your spot(s) at Wild & Wunder or email us workshops@bubblesandkraut.com

Join us for the October Bubbles & Kraut’s monthly Probiotic Drinks Workshop, where we explore the power of second fermentation flavours and how you can grow and maintain your own healthy bacteria cultures.
We start off with a drink tasting and some snacks and then go and look into the exotic and mysterious world of aromas, only fermentation can naturally produce. Then we will explore some of the history and stories behind fermented drinks and experiment by mixing our own probiotic cocktails.

What we’ll do:
You will get to dive deep into the traditional yet creative culture of fermented drinks. At this workshop, we will cover 4 different probiotic drinks, namely Kombucha, Jun Tea, Water Kefir, and Ginger Beer. We will show you how to ferment your own drinks, maintain and grow your own SCOBYs and how to add flavours and sparkles to spice them up.
While tasting some experimental aromas like Coffee flavoured Kombucha or Kurkuma (Turmeric) Beer, we will provide you with some in-depth knowledge regarding storage and nurture of your drinks and cultures as well as easy tips to avoid mishaps.
We will also share with you some recipes and supply you with your very own starter cultures, so you can kick off your drinks the moment you get home. Before that, however, we let the evening end with self-mixed fermented cocktails alongside some savoury refreshments.

Workshop menu:
- Pure Kombucha, Jun Tea, Water Kefir, Ginger Beer
- Flavoured Kombucha, Water Kefir (with various seasonal fruits and herbs and experimented drinks such as Coffee Kombucha, Smoothie Kombucha, every workshop is full of surprise)
- Homemade Cookies (eg. Kimchi cookies, Ginger cookies, and more)
- Savoury Snacks (Asian inspired light snack)
- Fermented Drink Cocktails (eg. Moscow Mule, Kombucha Gin Tonic, Bloody Kim, and more)

What we’ll provide:
Welcome Drinks and Snacks – various drinks for tasting (Kombucha, Jun Tea, Water Kefir, Ginger Beer) – fermented Cocktails (we offer 3-4 different cocktail choices) – Asian-inspired snacks – Fermented Drinks Recipe Guide Booklet – Kombucha and Water Kefir Cultures/SCOBYs

Dietary Restrictions & Allergies:
Please let us know at the time of booking a workshop if you have any dietary restrictions or allergies. We will do our best to accommodate your requests.

Please reserve your spot(s) at Wild & Wunder or email us workshops@bubblesandkraut.com

Bulgogi literally means “Fire Meat”, ‘Bul’ is ‘Fire’ and ‘Gogi’ is ‘Meat’. It is a Korean grilled marinated meat dish and one of the most popular Korean foods, which is well-known worldwide. And it's still a popular main dish for family dinner because of its tender texture and sweet caramelized taste with special marination based on soy sauce. At this workshop, we will make a classic and vegan Bulgogi in 3 different ways; Bulgogi Rice, Bulgogi Burger, and Bulgogi Noodle. Come, get on fire and make your own Bulgogi!

What we’ll do:
You will be on fire with the traditional Korean food culture. It starts with Welcome Drinks and gets to taste of Bulgogi bites. After that, you will get some hands-on experience on how to make a classic and vegan Bulgogi teamed up with 1-2 people together. Next up there will be a sumptuous and exotic Korean feast with Bulgogi and various Kimchi on the side. That’s a time to share stories around Korean food culture in a casual setting while enjoying a well-deserved meal.

Menu for the meal:
A choice of 3 different types (Bulgogi Rice / Bulgogi Burger / Bulgogi Noodle) of Bulgogi meal, salad and vegetables for the wrap on the side and various Kimchi

What we’ll provide:
Welcome Fermented Drinks (Water Kefir, Kombucha, Ginger Beer) / Food for Tasting / Comprehensive meal / All cooking ingredients and cooking equipment (including aprons) / A Bulgogi recipe and knowledge about Korean food culture

Dietary Restrictions & Allergies:
Please let us know at the time of booking a workshop if you have any dietary restrictions or allergies. We will do our best to accommodate your requests.

Please reserve your spot(s) at Wild & Wunder or email us workshops@bubblesandkraut.com

This is going to be a very special Kimchi workshop and good news for every Kimchi fan who are seeking for something different and unique and for whom prefer mild Kimchi. Dongchimi is a variety of Kimchi consisting of white radish, napa cabbage, scallions, pickled green chilli, ginger, garlic, apple, pear and watery brine. As the name ‘Dong’ means ‘Winter’ in Korean and ‘Chimi’ is an ancient term for Kimchi, so it literally means “Winter Kimchi”.

What we’ll do:
You will get to dive deep into the traditional and authentic Korean food culture of fermentation. It starts with fermented Welcome Drinks (Kombucha, Water Kefir and Ginger Beer) and gets to taste Kimchi which you are going to make and typical Korean snack that goes well with Dongchimi, such as roasted sweet potatoes. After that, you will get some hands-on experience on how to make Winter Kimchi; how to prepare the ingredients (cutting and salting), learn how to make ultimate vegan Kimchi brine and all the authentic tips and stories around Kimchi. Next up there will be a sumptuous and exotic Korean feast made of fresh ingredients and various Kimchi on the side. That’s a time to share more stories and experiences, and exchange fermentation knowledge in a casual setting, while enjoying a well-deserved Korean meal.

Menu for the meal:
Dongchimi Guksu (Korean Cold Noodle Soup made with Dongchimi), Kimchi Pancake, Kimchi on the side

What we’ll provide:
Welcome Drinks (Kombucha, Water Kefir, Ginger Beer) / Kimchi tasting / Comprehensive meal / All cooking ingredients and cooking equipment (including aprons) / A Kimchi recipe and knowledge about fermentation / ca. 1kg freshly made Kimchi

Dietary Restrictions & Allergies:
Please let us know at the time of booking a workshop if you have any dietary restrictions or allergies. We will do our best to accommodate your requests.

Please reserve your spot(s) at Wild & Wunder or email us workshops@bubblesandkraut.com

Join us for the November Bubbles & Kraut’s monthly Probiotic Drinks Workshop, where we explore the power of second fermentation flavours and how you can grow and maintain your own healthy bacteria cultures.
We start off with a drink tasting and some snacks and then go and look into the exotic and mysterious world of aromas, only fermentation can naturally produce. Then we will explore some of the history and stories behind fermented drinks and experiment by mixing our own probiotic cocktails.

What we’ll do:
You will get to dive deep into the traditional yet creative culture of fermented drinks. At this workshop, we will cover 4 different probiotic drinks, namely Kombucha, Jun Tea, Water Kefir, and Ginger Beer. We will show you how to ferment your own drinks, maintain and grow your own SCOBYs and how to add flavours and sparkles to spice them up.
While tasting some experimental aromas like Coffee flavoured Kombucha or Kurkuma (Turmeric) Beer, we will provide you with some in-depth knowledge regarding storage and nurture of your drinks and cultures as well as easy tips to avoid mishaps.
We will also share with you some recipes and supply you with your very own starter cultures, so you can kick off your drinks the moment you get home. Before that, however, we let the evening end with self-mixed fermented cocktails alongside some savoury refreshments.

Workshop menu:
- Pure Kombucha, Jun Tea, Water Kefir, Ginger Beer
- Flavoured Kombucha, Water Kefir (with various seasonal fruits and herbs and experimented drinks such as Coffee Kombucha, Smoothie Kombucha, every workshop is full of surprise)
- Homemade Cookies (eg. Kimchi cookies, Ginger cookies, and more)
- Savoury Snacks (Asian inspired light snack)
- Fermented Drink Cocktails (eg. Moscow Mule, Kombucha Gin Tonic, Bloody Kim, and more)

What we’ll provide:
Welcome Drinks and Snacks – various drinks for tasting (Kombucha, Jun Tea, Water Kefir, Ginger Beer) – fermented Cocktails (we offer 3-4 different cocktail choices) – Asian-inspired snacks – Fermented Drinks Recipe Guide Booklet – Kombucha and Water Kefir Cultures/SCOBYs

Dietary Restrictions & Allergies:
Please let us know at the time of booking a workshop if you have any dietary restrictions or allergies. We will do our best to accommodate your requests.

Please reserve your spot(s) at Wild & Wunder or email us workshops@bubblesandkraut.com

Kimjang [gim-jang] is one of the very important Korean food cultures which unites people and make them connected in the community. It's also listed as a UNESCO Intangible Cultural Heritage in 2013. You can experience the real Korean Kimchi culture in our workshop. You don’t need to go to Korea for this, come to us and let's make Kimchi together in an authentic way! And celebrate Kimchi making and share a day like a big Korean family :)

What we’ll do:
You will get to dive deep into the traditional and authentic Korean food culture of fermentation. It starts with fermented Welcome Drinks (Kombucha, Water Kefir and Ginger Beer) and gets to taste Kimchi which you are going to make and other fermented foods (various kinds of Kimchi and some Korean snack). After that, you will get some hands-on experience on how to make traditional Kimchi; how to prepare the ingredients (cutting and salting), learn how to make ultimate vegan Kimchi paste and all the authentic tips and stories around Kimchi. Next up there will be a sumptuous and exotic after Kimjang feast made of fresh ingredients and various Kimchi on the side. That’s a time to share more stories and experiences, and exchange fermentation knowledge in a casual setting, while enjoying a well-deserved Korean meal.

Menu for the meal:
The traditional meal on the day of Kimjang (Boiled pork meat and boiled tofu slices), Ssam-jang (Soybean paste sauce), Kimchi Soup, Steamed Rice, and Various Kimchi

What we’ll provide:
Welcome Drinks (Kombucha, Water Kefir, Ginger Beer) / Kimchi tasting / Comprehensive meal / All cooking ingredients and cooking equipment (including aprons) / A Kimchi recipe and knowledge about fermentation / ca. 1kg of freshly made Kimchi

Dietary Restrictions & Allergies:
Please let us know at the time of booking a workshop if you have any dietary restrictions or allergies. We will do our best to accommodate your requests.

Please reserve your spot(s) at Wild & Wunder or email us workshops@bubblesandkraut.com

Save the Date!

This summer, we open the door of our kitchen for you to take a walk into the world of fermentation. Come and visit us at our new place and take a look around, taste some of our freshly fermented Kimchi and Drinks. And you can ask anything about us and our superfoods or simply share ideas over great bubbles around you.

Since Bubbles & Kraut joined Wild & Wunder, a hub of fermentation in Vienna, we moved there too now where we have all the space we need for a shop, showcase kitchen, production kitchen and storage. Everything’s fermenting here, even the space itself... Please come and give us some feedback on anything so we can ferment well and healthily!

What’s happening at the event:

Tasting /// You can taste all our Kimchi products, Classic Kimchi, Caramelized Kimchi, Carrot Kimchi and a new Kimchi range we are planning to present in autumn. Plus, our newly presented drinks products, Ginger Beer, Kuma Beer, Water Kefir, Kombucha and many more.

Showcasing /// We will show you how to eat and cook Kimchi and enjoy more this summer, especially for the holiday and summer party.

Taking Superfoods /// You can buy our freshly fermented products at the event and enjoy at home with your friends and family.

Entry is free but please be so kind to give us RSVP at events@bubbesandkraut.com so we can prepare better :-)

‘Kimbap (Gimbap)’ is a Korean Rice Roll, made of steamed rice and other ingredients that are rolled in Kim/Gim (dried seaweed paper, nori) and served in bite-sized slices. The dish is often part of a lunch box, to be eaten at picnics and outdoor events, and can serve as a light lunch along with Danmuji (pickled radish) and Kimchi. It’s different than Maki (Japanese Rice Roll) which only has one ingredient in a smaller size. You can find 3-5 different ingredients in Kimbap (Gimbap) and it’s well-balanced nutritional wise.

What we’ll do:
We meet, prepare the ingredients, roll and eat together! It’s a popup event in a casual environment. You can imagine more like cooking with friends and having a rolling food party :)

Menu for the meal:
Kimbap, Danmuji, and Kimchi

What we’ll provide:
Welcome Fermented Drinks / All cooking ingredients and cooking equipment (including aprons) / A recipe, especially how to roll the best with helpful tips :-) and an authentic Korean food culture story

What to Bring:
Since it’s a creative cooking event, we ask you to bring one ingredient that you want to add in your roll. We recommend you to wear closed-toe shoes.

Dietary Restrictions & Allergies:
Please let us know at the time of booking an event if you have any dietary restrictions or allergies. We will do our best to accommodate your requests.

Cancellation Policy:
No refunds are offered on Bubbles & Kraut cooking events (with one exception, see below.) Participants who must cancel must do so at least 48 hours (2 days) before the scheduled event in order to receive the full value of their purchase in-store credit to be used towards another event/workshop or to redeem in our shop. Cancellations within 48 hours are not eligible for store credit, however, we are always happy to welcome someone in your place. Event spots are fully transferable.

Please reserve your spot(s) at events@bubbesandkraut.com

How about giving this workshop experience as a special present for your friends and family? It's not just a present, you are giving a great moment in their lives. How wonderful!

Fermented Drinks Workshop €52.- / card
Kimchi Making or Korean Cooking €78.- / card

Valid for a year from the date of purchase (the post for free of charge in Austria)

*Please contact us directly to workshops@bubblesandkraut.com if the online order doesn't work or you have any questions regarding the gift card. You can also buy the cards at the shop, Wild & Wunder, Wilhelmstrasse 30/2, 1120 Vienna