Every culture has a fermentation culture. Before refrigeration, cultures would transform produce around them in various ways to preserve it. Through various preservation methods of endless bounties, the adaption and incorporation of fermented foods in everyday life is extensive and diversified! With that said, this workshop delves into the Korean's adaptation of cabbage and various produce, the wonderful ferment of Kimchi.
During the course:
-The workshop will begin on a discussion of fermentation and a focus on Korean traditions and history of fermentation
-During the discussion, there will be various different kinds of Kimchi (around 4-5) for eating alongside freshly prepared rice
-After discussions we will move into making Kimchi! All vegetables, condiments, kitchen supplies, and aprons will be supplied for Kimchi making. Everyone will also be given a 850ml jar to fill with their Kimchi to bring home with them
All supplies provided. Please come with an open mind and a curious gut.
You must reserve a ticket to attend. Spots are limited.
*TO RESERVE A TICKET PLEASE EMAIL KATHEKACZ@GMAIL.COM*