Workshop:

Kimchi: Co-design with Microbes

with Saskia Frederiks

16 Feb 2020

Kimchi is winning in popularity in the Netherlands. It is a great taste maker with a rich tradition. This common fermented side dish from Korea contains many beneficial bacteria and is seen as a new superfood. There are a many different kimchis that vary in fermentation time and/or ingredients. During this workshop you will learn about the history of Kimchi, different recipes and make your first batch.

Tickets / Facebook

Enlarge

Freshly made Kimchi, before the fermentation proces - June Park made the first batch of Kimchie with chinese cabbage as a preparation for the kimchie workshop. Liz Kunst, June Park (KR)

What you will do

During the workshop you will learn the basic principles of fermentation. First, there will be a few kimchi's for you to taste, so you learn to recognise the differences. You will start working with the ingredients, applying different recipes and ideas. After you have made your first batch of Kimchi, you will take it home until it is ready to serve.

Saskia Frederiks

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

Information

Workshop: Kimchi: Co-design with Microbes
Sunday February 16th: 14:00-16:00
Mediamatic Biotoop, Dijksgracht 6, Amsterdam

Tickets: Full price €30 | Student / Artist / Stadspas €21* (incl. €1,- administration costs) 


*We give a discount to students, artists and Stadspas holders. If this applies to you, we might ask to see your kvk nr/portfolio or student card upon entry. Please direct questions to workshop@mediamatic.nl.

Attendance limited to 15 people. We maintain a minimum of 6 participants.

Please note that (unless everyone speaks Dutch) this workshop will be held in English.