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>>>> KIMCHI >>>> LAST ROUND! (vegan version!!)
Sign up here (limited space):
https://forms.gle/CVw5i5P4BGosAUKy5
We will take a trip into the Lactic Acid Bacteria (LAB) universe and learn how to ferment vegetables!
This evening will be an introduction to lactic acid fermentation using kimchi as an example - we will have different styles of kimchi to try: nabak kimchi (water kimchi) and baechu kimchi (napa or Chinese cabbage kimchi) >> and the question is: to brine or not to brine? You will learn both techniques here, which you can easily adapt to other recipes later.
The goal is that by the end of the workshop you will have the tools you need to create your own kimchi recipes - with a little creativity and knowledge you will be confident to experiment at home and "kimchinize" your way...
Program:
- Introduction: Time and Fermentation - Historical and Symbolic Aspects
- What is it all about - yeast...bacteria, lactic acid fermentation? - Don't worry: this is not a biology lesson!
- A brief explanation of probiotics and the importance of introducing fermentation into your life
- Basic guidelines for fermenting with salt and vegetables
- Kimchi tasting!
- Hands-on practice with a step-by-step explanation of how to make your own kimchi
- Wrap up and Q&A
At the end of the workshop, participants will take home:
* 1 jar of kimchi
* notebook “fermenting with veggies” with kimchi recipes
Attention: The workshop will be held in English!
Costs: 25€/participant
(Solidarity spots available - please let us know in advance if this is your case)
more info also via email: [email protected]
Reclaim your bacteria! The future won't be pasteurized!
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Event Venue & Nearby Stays
Radikalecker, Berlin, Germany
Tickets
