Kimchi Workshop : Traditional Method Meets Local Flavors

This is an interactive workshop where we will learn, taste and make together - bring your curious taste buds!

In Korean, kimchi simply means “fermented vegetables.” While most people know the classic version made with napa cabbage, radish, and plenty of spices, the method can be adapted to whatever the season (or your fridge) provides. From its traditional roots, we’ll explore the many possibilities this technique opens through taste, discussion and hands-on experience.

You’ll learn how to make kimchi based on the traditional Korean way, and just as importantly, how to give it a creative twist by applying the same method to local, seasonal produce. Along the way, we’ll share stories, tips, and tastes. You will take home your own jar of customized kimchi as well as bellies full of probiotic and umami goodness.

Bring:

- a jar

- if you have, any veggies that are in surplus from your harvest, lying around the kitchen or fridge that are starting to look sad and unused: zucchini, carrots, onions, peppers, cauliflower, beetroot...etc! (extra jars and veggies will also be provided for our creative uses)

- your curious tastebuds for the probiotic snack and drink bar!

Contact: c2VydmljZXMgfCBlZGlibGVhbGNoZW15ICEgY28=

Photo Cred: Nadja Bülow

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