[Okinawa, Uruma City] Learn Authentic Korean Fermented Kimchi: 'Additive-Free Kimchi Class' on April 18th. Lee San from YouTube Channel 'Lee San Channel' (173K Subscribers) to Teach Directly.

~ Over 700 people have participated in kimchi classes held nationwide; this is the second time in Okinawa ~

Company Name: Lee San Co., Ltd.

Industry: Food & Beverage, Restaurants/Prepared Foods

Lee San Co., Ltd. (Location: Matsuyama City, Ehime Prefecture, Representative Director: Kazuo Kageura), which operates a food service business and additive-free kimchi classes nationwide, will hold an 'Additive-Free Kimchi Class' on April 18th (Saturday) from 10:30 AM to 3:30 PM at the Uruma City Health and Welfare Center (Urumin). While many commercial kimchis are 'lightly pickled' and not fermented, this class allows participants to actually make and take home 'authentic fermented kimchi' without preservatives, MSG, or other chemical seasonings and additives. The content is suitable for beginners, and it is a practical course for those interested in fermented foods and incorporating a healthy diet.

Is Commercial Kimchi a Fermented Food?

Although kimchi is a familiar food widely enjoyed in Japan, the reality is that most kimchis sold in Japan are 'lightly pickled kimchis' seasoned with chemical seasonings and additives. It is generally said that about 80-90% of kimchi distributed in Japan is not fermented.

Authentic kimchi is a fermented food where lactic acid bacteria increase over time, deepening its sourness and umami. However, due to distribution and preservation convenience in Japan, products that halt fermentation or are flavored with sweeteners and seasonings are predominant. Consequently, many people have never experienced 'fermenting kimchi'.

Meanwhile, in recent years, with increasing interest in gut health and immunity in Japan, fermented foods such as miso and nukazuke (rice bran pickles) are being re-evaluated, and consumer awareness towards choosing foods that 'rely as little as possible on additives' is growing. Furthermore, interest in homemade fermented foods is expanding, and more people are participating in cooking classes and fermentation courses.

Against this backdrop, interest in classes that teach how to make additive-free kimchi is rising, driven by the desire to 'make authentic fermented kimchi at home' and 'make additive-free kimchi that can be safely fed to family members.'

What is Lee San's Additive-Free Kimchi Class?

Lee San's Additive-Free Kimchi Class allows participants to learn the basics of making authentic fermented kimchi, passed down through Korean households, from scratch. Unlike commercially available lightly pickled kimchi, this is a practical course where you can experience making kimchi that relies on the umami of the ingredients and the power of natural fermentation, without additives like preservatives or chemical seasonings.

The class begins with the first step of making napa cabbage kimchi: 'salt-brining.' Salt-brining cabbage is the most crucial step in kimchi making, as the outcome greatly influences the kimchi's taste and fermentation. Many failures in kimchi making stem from improper salt-brining. In this course, Lee San will personally instruct on this critical point, teaching tips for success even at home.

Furthermore, participants will learn how to create deep umami in kimchi by using generous amounts of ingredients like chili peppers, fermented seafood seasonings, and vegetables, without needing to add any artificial enhancers. This method of utilizing the natural power of ingredients is also the traditional Korean home-style taste.

Each participant will prepare and take home kimchi made from one whole cabbage. By aging it at home, they can enjoy the process of flavor development through fermentation. The course also includes learning about the history of kimchi, its value as a fermented food, the health benefits of lactic acid bacteria, and the importance of home food education. Through kimchi making, participants can deepen their understanding of the appeal of fermented foods and food culture.

Although this class is approximately 5 hours long, longer than typical cooking classes, it allows for thorough learning from basic to advanced kimchi-making techniques. It is designed as a practical course to enable participants to make authentic Korean fermented kimchi at home.

2026.4.18 [Okinawa Additive-Free Kimchi Class] Overview

〇 Event Name: 'Okinawa Additive-Free Kimchi Class'
〇 Date & Time: Saturday, April 18, 2026, 10:30 AM – 3:30 PM

〇 Venue: Uruma City Health and Welfare Center Kitchen (Uruma City, Okinawa Prefecture)

〇 Main Content: Each participant will make kimchi using one whole cabbage.

〇 Contact:

　　Lee San Co., Ltd.

　　Contact Person: Kazuo Kageura

　　E-mail: [email protected]

Application Form: https://forms.gle/QuD8FYR25TGxeSi67

[To Media Representatives]

Interviews with the instructor and participants are possible.

Why We Teach 'Additive-Free Kimchi' Nationwide

Thirty years ago, when my wife was expecting our first child, our motivation began with seeking kimchi that could be safely eaten by our family. At that time, many kimchis sold in supermarkets contained chemical seasonings and additives, so my wife chose to hand-make additive-free kimchi using the method taught by her mother in Korea.

Times have changed, and consumer interest in health and food safety is higher than ever. However, the current state of supermarket shelves does not necessarily meet these needs. Kimchi is currently the largest share among pickles sold in Japan. Naturally, it is loved by many because it is made to suit Japanese tastes. However, since most of it is not fermented, the value and benefits of kimchi as a fermented food, due to lactic acid bacteria, cannot be fully obtained.

We wish for Japanese people to know the original form of 'fermenting kimchi,' passed down through Korean households. Furthermore, we believe that home dining tables would be richer if people could make kimchi with their own hands, using only ingredients and fermentation power, without relying on additives. With this passion, we hold additive-free kimchi classes across the country, continuing our activities to teach the method of making authentic fermented kimchi and its food culture.

Additionally, our YouTube channel, 'Lee San Channel' (173,000 subscribers), not only disseminates the charm of kimchi and Korean cuisine but also conveys the importance of choosing safe and secure ingredients and seasonings for loved ones. Through proposals that enrich daily meals, we deliver the joy of handmade food and the value of fermented culture to many households.

https://www.youtube.com/channel/UCg5-z1hpD7pg5T85OO9S20Q

[Contact]

Lee San Co., Ltd. Contact Person: Kazuo Kageura

Mail: [email protected]

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