Workshop:

Workshop: How to make Kimchi

Making Kimchi by a traditional recipe

23 mei 2016

Did you know there are more then a hundred different kinds of Kimchi? Join our workshops to learn about Kimchi and how to make your own. You'll go home with your own batch of fermenting Chinese cabbage and ample knowledge to impress your hipster foody friends.

This workshop is fully booked

Vergroot

29-11-2015 Workshop: How to make Kimchi June Park houdt kimchi vast - Kimchi is een Koreaans gerecht met gefermenteerde groente, zoals kool en radijs, en smaakmakers zoals chilipepers, gember en lente-ui. Kimchi is diep geworteld in de Koreaanse cultuur en is veel meer dan gewoon een gerecht. Tijdens de terugkerende workshop in 2016 van June Park leer je traditionele Kimchi maken volgens het geheime recept van haar grootmoeder. 29 november 2015. Kimchi is een Koreaans gerecht met gefermenteerde groente, zoals kool en radijs, en smaakmakers zoals chilipepers Liz Kunst

About Kimchi

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.