About this Event
Kimchi, the staple of Korean food culture, presents an ancient, time-trusted way to preserve vegetables by fermenting them in salt and adding a blend of characteristic seasonings. It is an amazing immune booster full of healthy probiotics, like lactic acid bacteria, that is beloved not only for its exceptional taste but also for its many health benefits.
Traditionally made with napa cabbage, our kimchi explores how one can utilize other ingredients and by-products that we find in our kitchens, such as cauliflower leaves, to make this fantastic and flavorful fermentation classic. We will also introduce the basic principles of zero waste cooking, the circular economy, and how these can be implemented in at-home fermentation.
During the workshop you will be guided step by step through each process, developing a hands-on understanding that you can bring back to your own kitchen! We will also provide snacks and refreshments to keep your stomachs full and your minds sharp :)
Event can also be paid in circles at RootsRadicals (40 circles) Please reach out to book your space first at: hello(at)rootsradicals(dot)berlin
What we will supply:
- (almost all) ingredients --> see BELOW
- Jars
- Cutting boards
- Cooking Apron
- Snacks and refreshments :)
What you need to bring:
- We ask you to bring the leaves from one whole cauliflower - you can enjoy the cauliflower at home :)
- Any other old vegetable you might have lying around. For example pieces of paprika, carrots, onions are welcome additions!
Participants go home with:
-Knowledge and understanding of Kimchi and fermentation
- A workshop guide with recipes, methodology and tips
- Your own jar of delicious cauliflower leaf kimchi!
THIS WORKSHOP IS IN ENGLISH.
We kindly ask all participants to bring a negativ COVID-19 test of the day, or vaccine.
Questions? Write us at: hello (at) rootsradicals (dot) berlin
Credits for images to Ana Torres
Event Venue & Nearby Stays
Moosdorfstraße 7-9, Moosdorfstraße, Berlin, Germany
EUR 40.00