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. After the necessary scientific words and explanation, Marrit will tell you about the basics of fermentation and share different approaches. Then it's time to get your hands dirty and try for yourself! In this workshop, you will learn how to make a non-traditional cabbage ferment based on traditional kimchi with cabbage methods. Finally you will take home your own batch of kimchi with surplus white cabbage that is ready to ferment.
Marrit Kuyng Ok Schakel
Marrit is an organic farmer, anthropologist and chairman of the Slow Food Youth Network Amsterdam. She grew up in a small village in Friesland and has learned many things from traveling trough South Korea. She believes in fighting food waste through food prepping. Most of all, she loves to share her expertise and experiment in producing small scale artisan foods with new audiences. Previous examples are cowspecific yoghurt, dutch spotted goats cheese with natural rind, danmuji and Korean jangs are examples.
Workshop: How to Make Kimchi?
Saturday 24 February, 15:00 - 17:30
Mediamatic Biotoop, Dijkspark 6, Amsterdam.
Tickets: Student €10,- / Regular €15,- (incl. administration fee)