Nairobi, Sept. 2 -- Korean food has found an audience in Kenya, if attendance at a recent kimchi-making workshop is anything to go by. But the reception was not always warm.

When Evalyne Akinyi Odhiambo first proposed to teach people how to make kimchi, a traditional Korean side dish, the idea was met with scepticism. Who would pay to spend an afternoon learning how to salt and ferment cabbage?

Ms Akinyi, however, is not a stranger to venturing where few others are willing to go, so she did not shy away from taking the gamble.

"There are many people out here who are willing to learn new things, whatever they may be, just to make their minds grow," she says. "But beyond that, there is a growing community of vegans in Kenya, as well as p...