Kimchi Making Lesson

My name is wizzy a chef and cookbook author, I previously ran Sky Kong Kong, a Korean-inspired restaurant in Bristol, UK, for 11 successful years. We served fresh, seasonal, and creative Korean–Asian fusion cuisine. Although the restaurant closed due to redevelopment, I’ve continued to develop food and cultural projects that bring people together and strengthen communities.Why Kimchi MattersKimchi is more than just a dish — it’s a symbol of health, resilience, and heritage. After the COVID-19 pandemic, I truly realised the importance of eating well and understanding nutritional value. Kimchi is a daily staple in Korean households and a powerful fermented food that boosts gut health and immunity. I would love to share this with a wider audience through cooking classes that are both educational and memorable.Growing up in Korea, I remember my mum making kimchi with our neighbours — the smells, the ingredients, the laughter. These moments shaped my love of food and are why I’m passionate about teaching others how to make kimchi and understand its cultural value.My Culinary BackgroundI began my career in some of London’s most prestigious contemporary Asian restaurants, including Nobu and Hakkasan. In 2005, I opened Wizzy Restaurant in Fulham, introducing a modern Korean fusion menu that reimagined traditional dishes with a creative twist. The restaurant received widespread acclaim from top critics including Fay Maschler (Evening Standard), A.A. Gill (The Sunday Times), and Guy Dimond (Time Out). In 2006, I was featured in Time Out as one of their Junior MasterChefs.My journey has since taken me to renowned international kitchens including:The Greenhouse, Michelin-starred restaurant, LondonBurj Al Arab Hotel, DubaiIndia Jones, MumbaiBusaba and Bolan, BangkokVarious projects and collaborations across EuropeAbout Barimigol CICI’m also the founder of Barimigol CIC, a community interest company that celebrates international food cultures while supporting local communities. Our £1 Healthy Lunchbox project provides affordable, nutritious meals made with over 100 fresh ingredients to families, students, NHS workers, and those in need.Our “Cheering Up” Street Food Projects combine global street food, local ingredients, live music, and art to promote sustainability, community spirit, and joy. These events, held in places like Bridge Farm in Bristol, have received incredible feedback.All proceeds from Wizzy’s Bapssang directly support Barimigol’s community projects. I would be truly honoured if your shop would consider stocking the book or hosting a book talk during my visit. I’d love to explore how we could collaborate on sales and events to bring Korean food culture to your readers and community.Thank you so much for your time and for all the work you do to support culture, food, and storytelling.Warm regards, Wizzy ChungChef & AuthorInstagram: @sky_kong_kong