Kimchi

Participate with colleagues or surprise your friends!

Tangy, spicy, salty and full of umami goodness… Of course kimchi! This Korean side dish is gaining popularity all over the world. While commonly known as being made with Chinese cabbage, then actually, in Korea, the word kimchi refers to all kinds of different fermented vegetables. Thus, there exists kimchi made from cucumber, radish and different cabbage varieties but also watermelon rinds and wild plants, roots and leaves. Allegedly, there exist more than 300 different kimchi-s! This workshop will take you on a truly sensory road where your tongues, noses and hands are harnessed to an unforgettable kimchi beast.

BASICS
We will start modestly by shortly going over the fermentation basics (what is fermentation, why people ferment, how to ferment, what to avoid while fermenting).

STORY
Then we will dwell on the story of kimchi, talking a bit about the history and culture and different preparation methods while tasting a few kimchi-s on the go.

PRACTISE
But hey, it is not just talk and no action. We will also walk the talk and learn to make a kimchi that will take just 2 hours. From now on you know how to prepare some kick-ass kimchi at home.