Participants looking at their ingredients

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Co-design with Microbes: Kimchi

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WO Assistant checklist - Co-Design with Microbes…

with Saskia Frederiks

In the workshops Co-Design with Microbes ( Kimchi , Sauerkraut , Pickles and Water Kefir ), Saskia Fredericks will teach participants the basic principles of fermentation. The participants will then...
workshop: Mediamatic Biotoop Dijkspark

Co-design with Microbes: Kimchi

22
Sep 2019
- with Saskia Frederiks

Kimchi is winning in popularity in the Netherlands. It is a great taste maker with a rich tradition. This common fermented side dish from Korea contains many beneficial bacteria and is seen as a new...

Image: Mediamatic Biotoop Dijkspark Clara Casal

Fresh batches of kimchi
Image: Mediamatic Biotoop Dijkspark Clara Casal

Cutting the vegetables
Image: Mediamatic Biotoop Dijkspark Clara Casal

Participant looking at her created kimchi
Image: Mediamatic Biotoop Dijkspark Clara Casal

Preparing the kimchi
Image: Mediamatic Biotoop Dijkspark Clara Casal

Mixing all the ingrediënts together
Image: Mediamatic Biotoop Dijkspark Ben Hopley

Packing cabbage strips into a jar for fermentation

The cabbage strips are packed tightly into an airtight jar where it will ferment at least for two weeks. This sauerkraut has been spiced with juniper berries. Photo 2021 by Ben Hopley for Mediamatic

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