Kimchi: Co-design with Microbes

with Saskia Frederiks

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.

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 recognize 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 by fermentation ever since. The transformation in scent, color, taste and texture never seem to lose their magic for her. She likes to inspire others with her fascination for and knowledge about fermentation.

Information

Workshop: Kimchi: Co-design with Microbes
Duration: 1,5 hours

This workshop can be given in Dutch or in English.