Pilestredet 63A, 0350 Oslo
Pilestredet 63A, 0350 Oslo
My culinary journey began in my early twenties, when I studied at culinary school in Switzerland. From there, my career took me to Dubai and eventually to Norway, where I worked in several restaurants before opening J2 Korean Restaurant in Oslo in 2019.
Along the way, I also became a certified Sake Sommelier, which deepened my interest in flavour, balance and the way food and drink work together.
Growing up in Korea, kimchi was never something I thought of as special. It was simply part of everyday life — something always present at the table.
Today, kimchi has travelled far beyond Korea and become part of the way people eat all over the world. With J2 Kimchi, I wanted to return to the fundamentals and make the kind of kimchi I believe in: made with good ingredients, carefully seasoned, naturally fermented and, above all, well balanced.
In my kimchi classes, I don’t just want to give you a recipe to follow.
I want you to understand why we salt the vegetables, how to balance the seasoning, what happens during fermentation, how flavour changes over time, and how you can adjust your kimchi to suit your own taste.
Because once you understand the process, you don’t have to make my kimchi.
You can make your own good kimchi.
For me, that is what cooking is about — understanding ingredients, trusting your senses and finding the right balance.
And perhaps life isn’t so different.
Kimchi is about balance. So is life.
— June Son
Never more than 8 people per class, so everyone gets hands on guidance and plenty of room to ask questions.
Learn the traditional Korean way to make kimchi, from salting the cabbage to mixing the perfect spicy paste.
You leave with your own jar of homemade kimchi, plus the know how to make it again in your own kitchen.
Every class ends around the table, tasting Korean inspired food and drinks with your fellow kimchi makers.
