Kimchi is getting more visibility in the Netherlands. And that's no surprise since it's a great taste maker with a rich tradition. Originally, kimchi is a common fermented side dish from Korea which is eaten with every meal. There's hundreds of different kimchis that vary in fermentation time and/or ingredients. Back in the day kimchi was preserved under ground. However, in this day and age you have special kimchi fridges.
During the workshop you will learn the basic principles of fermentation. First, there will be a few kimchis for you to taste from, so you start to recognize the differences. After we will start working with the ingredients and you will be able take your young kimchi home with you to wait until its ready to serve. We will also share ideas about you can use kimchi in your own kitchen and how you can surprise dinner guests.
Saskia Frederiks is specialist in fermentation. She discovered water
kefir once during an outdoor movie event in Vijfhuizen. Since that
evening she's fascinated by all kinds of fermentation processes. Either
started by yeast, bacteria or fungi. The changes in scent, color, taste
en texture never seem to loose their magic for her. For Saskia there's
no day without fermentation. She likes to inspire others with her
fascination and knowledge about fermentation.
7 July 11:00 - 13:00
Mediamatic Biotoop, Dijksgracht 6, Amsterdam
Tickets: Full price €30 | Student / Artist €21,50* (incl. €1,- administration costs)
*We give a discount to students and artists. If this applies to you we will ask to see your kvk nr/portfolio or student card for this option. For questions, please send an email to firstname.lastname@example.org.
Please note that (unless everyone speaks Dutch) this workshop will be held in English.