[Uruma City, Okinawa] 'Additive-free Kimchi Class' to Learn Authentic Korean Fermented Kimchi Held on April 18. Lee-san from the YouTube Channel 'Lee-san Channel' with 173K Subscribers Will Teach Directly
Lee-san Co., Ltd. will hold an 'Additive-free Kimchi Class' in Uruma City, Okinawa on April 18. Popular YouTuber Lee-san will teach participants how to make authentic fermented Kimchi without chemical additives.
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- 📰 Published: April 4, 2026 at 02:34
- 🔍 Collected: April 3, 2026 at 18:00
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Lee-san Co., Ltd. (Location: Matsuyama City, Ehime Prefecture; CEO: Kazuo Kageura), which operates a restaurant business and additive-free Kimchi classes nationwide, will hold an 'Additive-free Kimchi Class' at the Uruma City Health and Welfare Center (Urumin) on Saturday, April 18, from 10:30 to 15:30. While most commercially available Kimchi are 'lightly pickled' without fermentation, in this class, participants will actually make and take home 'authentic fermented Kimchi' that does not use chemical seasonings or additives such as preservatives or flavor enhancers. The content is suitable even for beginners, making it a practical course for those interested in fermented foods and wanting to adopt a healthy diet.
## Is Commercially Available Kimchi a Fermented Food?
In Japan, Kimchi is widely loved as a familiar food, but in fact, the mainstream of Kimchi sold in Japan is 'lightly pickled Kimchi' flavored with chemical seasonings and additives. Generally, it is said that about 80% to 90% of the Kimchi distributed in Japan is not fermented.
Authentic Kimchi is a fermented food in which lactic acid bacteria increase over time, deepening its sourness and umami. However, in Japan, due to distribution and preservation convenience, products that have their fermentation stopped or are flavored with sweeteners and seasonings have become the mainstream. Therefore, many people have never experienced authentic 'fermenting Kimchi'.
On the other hand, in recent years, due to growing interest in the intestinal environment and immunity in Japan, fermented foods such as miso and nukazuke have been reevaluated, and consumer awareness of 'wanting to choose foods that do not rely on additives as much as possible' is also increasing. In addition, interest in handmade fermented foods at home is spreading, and the number of people participating in cooking classes and fermentation courses is increasing.
Against this background, interest in classes learning how to make additive-free Kimchi is rising due to reasons such as 'I want to make authentic fermented Kimchi myself' and 'I want to make additive-free Kimchi that I can confidently feed my family'.
## What is the Additive-free Kimchi Class by Lee-san of 'Lee-san Channel'?
In Lee-san's additive-free Kimchi class, you can carefully learn from the basics how to make authentic fermented Kimchi handed down in Korean households. Unlike commercially available lightly pickled Kimchi, this is a practical course where you can experience making Kimchi using the umami of ingredients and the power of natural fermentation without relying on additives such as preservatives and chemical seasonings.
In the class, we will first start with 'salting', which is the first step in making Chinese cabbage Kimchi. Salting Chinese cabbage is the most important step in making Kimchi, and the taste and fermentation status of Kimchi will largely depend on its outcome. In Kimchi making
## Is Commercially Available Kimchi a Fermented Food?
In Japan, Kimchi is widely loved as a familiar food, but in fact, the mainstream of Kimchi sold in Japan is 'lightly pickled Kimchi' flavored with chemical seasonings and additives. Generally, it is said that about 80% to 90% of the Kimchi distributed in Japan is not fermented.
Authentic Kimchi is a fermented food in which lactic acid bacteria increase over time, deepening its sourness and umami. However, in Japan, due to distribution and preservation convenience, products that have their fermentation stopped or are flavored with sweeteners and seasonings have become the mainstream. Therefore, many people have never experienced authentic 'fermenting Kimchi'.
On the other hand, in recent years, due to growing interest in the intestinal environment and immunity in Japan, fermented foods such as miso and nukazuke have been reevaluated, and consumer awareness of 'wanting to choose foods that do not rely on additives as much as possible' is also increasing. In addition, interest in handmade fermented foods at home is spreading, and the number of people participating in cooking classes and fermentation courses is increasing.
Against this background, interest in classes learning how to make additive-free Kimchi is rising due to reasons such as 'I want to make authentic fermented Kimchi myself' and 'I want to make additive-free Kimchi that I can confidently feed my family'.
## What is the Additive-free Kimchi Class by Lee-san of 'Lee-san Channel'?
In Lee-san's additive-free Kimchi class, you can carefully learn from the basics how to make authentic fermented Kimchi handed down in Korean households. Unlike commercially available lightly pickled Kimchi, this is a practical course where you can experience making Kimchi using the umami of ingredients and the power of natural fermentation without relying on additives such as preservatives and chemical seasonings.
In the class, we will first start with 'salting', which is the first step in making Chinese cabbage Kimchi. Salting Chinese cabbage is the most important step in making Kimchi, and the taste and fermentation status of Kimchi will largely depend on its outcome. In Kimchi making