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 is rising all over the world and the dish has been baptised 'hipster food' in a mirror of its new found fame.
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, like Shiso leaf kimchi, cucumber kimchi and reddish kimchi, to get an idea of the huge variety. Then it's time to get your hands dirty and try it for yourself! You will be able to 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.
More fermented foods?
If you want to learn more about fermented food visit the Zuursalon after the Kimchi workshop, a monthly program about a specific dish or fermenting process. Read more about it here.
Workshop: How to make Kimchi
Friday 17 of June 17.00 - 18.30
Mediamatic Biotoop, Dijkspark 6, Amsterdam.
Discounted ticket: €28,-
We give discounts for students, artists and people working in the cultural field. We might contact you about your student card or other proof to show the discount applies to you.
*Please note that this workshop is in English.