The Day Korea Came to Basel and Stole Our Hearts
On Saturday, July 26, something special unfolded at the Gedenkstätte Riehen in Basel. Thirty people, some new to Korean food, and others longtime fans, came together for our Jeolla-style Kimchi Workshop.
Our Jeolla-style Kimchi Workshop filled up quickly, with a waitlist longer than expected. But what we created that day wasn’t just kimchi. It was something far more meaningful.
Meeting Mama Lim
Yang Hui Seo, who quickly became affectionately known as “Mama Lim”, arrived dressed in a graceful traditional Korean hanbok. At 64 years old, she moved through our outdoor setup with the gentle confidence of someone who has made kimchi thousands of times. Her daughter translated, but her smile said everything.
“Kimchi holds the story of each household. It’s a reflection of family, patience, and care.”
Thirteen Ingredients, Countless Stories
Mama Lim introduced each ingredient one by one: salt-cured cabbage, Korean chili powder, and three kinds of jeotgal (fermented seafood sauces). Some were unfamiliar like two-year-aged anchovy sauce or salted shrimp. Every ingredient had been carefully sourced from Korea’s Jeolla region, known for its rich culinary heritage.
As participants touched, tasted, and blended the ingredients, they could feel the layers of flavor come to life. The energy at each table grew with every step.
Mama Lim explained that it was also common families in the region often developed their own jeotgal and kimchi recipes. And the very one we used helped a first-time Swiss kimchi maker win 3rd place at last year’s Korean Embassy Kimchi Contest in Bern.
A Tradition of Togetherness
Kimjang, Korea’s tradition of making kimchi together with family, friends, and neighbors, is recognized by UNESCO as an Intangible Cultural Heritage, as the tradition builds connections between people, between generations, and between cultures.
On Saturday morning, 6-9 people who gathered around each table formed a new family. Through kimjang, a young Korean mother started helping a young Swiss student measure ingredients. Neighbors chatted, laughed, and enjoyed the time together. Mama Lim moved from person to person, adjusting a technique here, offering encouragement there.
The Moments We Shared
Once the kimchi jars were sealed and the gloves were off, participants pitched in to help clean up.
Then, as is tradition after kimjang in many Korean homes, we shared a comforting meal: slow-cooked pork, Korean rice balls (jumeok-bap), and Jeolla-style kimchi were served—along with crispy kimchi pancakes made from aged kimchi.
“You gave us big gifts today,” wrote one of the participants.
A Fermentation of Friendship
Right now, 30 jars of kimchi are quietly fermenting in fridges across Basel and Switzerland. And there is something else fermenting, too—new friendships, renewed curiosity, and appreciation for Korean culture.
This workshop reminded us when we approach one another with care, curiosity, and a bit of laughter, even strangers can become friends.
At Friends of Korea, we create these moments where cultures meet, stories are shared, and everyone goes home with full hearts (and delicious kimchi).
