Kimchi: Co-design with Microbes

with Saskia Frederiks

Have you been dreaming of being able to make your own kimchi? It is a delicious condiment, which brings fermented flavor of umami and tanginess, as well as beneficial microbes into your cooking. During this workshop you will learn about the basics of home fermentation from fermentation expert Saskia Frederiks, and prepare two different recipes of kimchi.


Kimchi ready for fermentation - Photo 2021 by  Ben Hopley  for Mediamatic Ben Hopley

What you will do

During the workshop you will learn the basic principles of fermentation. First, there will be a few kimchis for you to taste, so you learn to recognise the differences. After an introduction and guidance by Saskia, you will apply your new knowledge on two different kimchi recipes: napa cabbage kimchi (the most popular one here in the Netherlands), and a water kimchi (a lighter, more refreshing type of kimchi). You will get to take these two batches of kimchi home, along with the knowledge on how to continue fermentation at home.

Saskia Frederiks

Saskia Frederiks is specialist in fermentation. After tasting water kefir once, she was hooked, and has been fascinated by fermentation ever since. The transformation in scent, color, taste and texture never seem to lose their magic for her. She likes to inspire others with her fascination for and knowledge about fermentation.


Workshop: Kimchi: Co-design with Microbes
Duration: 2 hours

Price: €52 /person

Price for artists/students group: €40 /person

This workshop can be given in Dutch or in English.