About us
MAK is a small community in Seoul exploring Korean fermentation through people, places, and seasons.
We explore the wild fermentation traditions of Korea — tasting, making, and learning through local ingredients, seasonal rhythms, and the people who keep these traditions alive.
Our gatherings began as a local Korean fermentation club, and now we’re opening some of our events to international guests through Meetup.
If you’re curious about Korean food and drinking culture beyond commercial soju and beer, come join us. Learn how Korean ferments are made, meet locals, and discover the people and places behind the flavors.
🌾 What we do
• Makgeolli & traditional Korean alcohol making
• Tasting workshop featuring 12 naturally fermented Korean traditional drinks, made without additives
• Seasonal fermentation workshops
• Korean traditional Jang experience — Ganjang (soy sauce), Doenjang (soybean paste) & Gochujang (chili paste)
• Makjang making — a quick-fermented style of traditional Korean Doenjang
• Ssamjang making — a Korean dipping paste made with Doenjang and Gochujang
• Tastings & stories from local producers
No fermentation experience is needed. Just bring your curiosity.
Taste Korea through fermentation.
Upcoming events
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