From Slicing to Seasoning: Making Your Own Kimchi in Insadong

In a four-story building in Insadong, downtown Seoul, the sharp smell of chili powder rises through the air. Foreign participants in aprons rub seasoning into cabbage leaves, their fingertips turning red. This is the scene at Museum Kimchikan, a foreigners-only K-Kimchi program run by the Seoul Tourism Organization. According to the Seoul Tourism Organization's official page, the 90-minute program consists of a museum tour (40 minutes), a kimchi-making experience (40 minutes), and a survey (10 minutes). The fee is 13,000 won per person, and participants take home about 400g of the kimchi they made themselves. It runs once a month for up to 20 people, in Korean and English. The venue is on the 4th floor of the Insadong Maru Building, a short walk from Exit 3-1 of Jonggak Station or Exit 6 of Anguk Station. Travelers should check the exact date of the next session and how to sign up on t

he official page (english.visitseoul.net). The salty smell of cabbage being salted, the tingling sensation of spicy seasoning on your fingertips, the tangy, spicy taste of freshly made kimchi tasted on the spot, and the satisfaction of holding a container of kimchi you made yourself — this isn't a program you watch, but one you make, leaving you with a memorable result. Knowing this, travelers can bring home actual homemade kimchi instead of just a memory, and by choosing this English-guaranteed session, join without worrying about a language barrier. Korea Tourism Times Editorial Desk