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'. Hipster or not is for you to decide.
There is so much we don't know about Kimchi. Did you know Koreans have a special Kimchi refrigerator in their house? June is currently doing an internship at Mediamatic and comes from Korea. She will give a workshop how to make her grandmothers traditional kimchi recipe. June all ready made 3 batches of Kimchi in advance so you will be able to taste 3 different kinds of kimchi. Afterwards you can go home with your own batch of Kimchi with Chinese Cabbage. And if you stay a little bit longer she will also give a presentation to enlighten us with some unknown Kimchi facts at the 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.
After the workshop you can stay to join the Zuursalon. To go to the eventpage click Here.
Workshop: How to make Kimchi
Sunday 29 November, 14.00
Mediamatic Biotoop, Dijkspark 6, Amsterdam.
The workshop will take about 1 hour.