About de Zuursalon
The human-microbial superorganism is a vast ecological system, subject to the same rules of resistance, resilience, and balance as any ecosystem on the planet. The sooner you learn to tend your microbial garden, the sooner you will understand how human ecology and your health is nothing more than understanding our history and place in the larger biosphere.
The Kimchi edition
Kimchi is a fermented Korean dish, using a variety of vegetables (such as cabbage or raddish) and seasoning (chillipepper, ginger, spring onion). Kimchi is deeply rooted in the Korean culture and is far more than just a dish. Now the popularity of Kimchi rising all over the world and the dish has been baptized 'hipster food'.
There is so much we don't know about Kimchi. Did you know Koreans have a special Kimchi refrigerator in their house? And what is the link between Kimchi and cheese? June is currently doing an internship at Mediamatic and comes from Korea. She will enlighten us with some unknown Kimchi facts.
Sebastiaan is a food technologist and a Kimchi lover ever since five years ago he was introduced to the dish. With his catering company 'Uit het Vuistje' he offers Korean catering with Kimchi. He will discuss Kimchi at the Zuursalon, not as an end product but rather as a process of making.
Alex is from Dover, Delaware. He grew up with hotdogs, hamburgers and pizza. When Alex moved to the Netherlands he came in contact with different kinds of food, especially Kimchi caught his eye. He recognized the dish because his grandmother used to make it for him back in the USA. Alex was instantly hooked. He is started his very own kimchi catering startup which was a huge succes. Besides the traditional kimchi dish he also makes Kimchi oysters which he will bring to Zuursalon.
Zuursalon: Kimchi Edition
Sunday 29 November, 16.00
Tickets: €10,- (Including Mediamatic Membership and tastings) €5,- for members
Mediamatic Biotoop, Dijkspark 6, Amsterdam.