Kimchi is a fermented Korean dish, using a variety of vegetables (such as cabbage or raddish) and seasoning (chili pepper, 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.
What will you do during the workshop?
You will first get introduced to this Korean dish and learn about the versatility of Kimchi. There will be a selective tasting of different kinds of Kimchi to get an idea of the huge variety like Shiso leaf kimchi, cucumber kimchi and reddish kimchi. Then it's time to get your hands dirty and try for yourself! Finally you will take home your own batch of kimchi with Chinese cabbage that is ready to ferment.
About Roel van den Hoek
Originally schooled as goldsmith at Rietveld Academy of Arts, Roel started to make his first batches of Kimchi out of interest and got the hang of it. Now he is professionally making Kimchi for restaurants and continuing his research to refine his recipes and look for new combinations and tools.
Workshop: How to make Kimchi
Monday April 4, 20.00
Mediamatic Biotoop, Dijkspark 6, Amsterdam.
The workshop will take about 1,5 hours.