Difference between revisions of "Session:Traditional Kimchi Making"

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|Has session tag=kimchi, Korea, fermentation,
 
|Is for kids=No
 
|Is for kids=No
 
|Has description=This workshop will teach you bases of traditional kimchi preparation and it's history, taught by native Korean, true hands on.
 
|Has description=This workshop will teach you bases of traditional kimchi preparation and it's history, taught by native Korean, true hands on.
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|Has session type=Hands-On
 
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|Has session keywords=food
 
|Has session keywords=food
|Processed by village=Foodhackingbase,  
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|Processed by village=Foodhackingbase,
|Is organized by=Eunha,  
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|Is organized by=Eunha,
 
|Held in language=en - (g)english
 
|Held in language=en - (g)english
 
|Has orga contact=habeenalove@gmail.com
 
|Has orga contact=habeenalove@gmail.com
 
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|Has start time=2015/08/14 10:00
 
|Has duration=120
 
|Has duration=120
 
|Has session location=Village:Foodhackingbase
 
|Has session location=Village:Foodhackingbase

Revision as of 02:42, 9 July 2015

Description This workshop will teach you bases of traditional kimchi preparation and it's history, taught by native Korean, true hands on.
Website(s) https://foodhackingbase.org/wiki/Recipe:Traditional Kimchi making manual
Type Hands-On
Kids session No
Keyword(s) food
Tags kimchi, Korea, fermentation
Processing village Village:Foodhackingbase
Person organizing User:Eunha
Language en - (g)english"en - (g)english" is not in the list (ab - Abkhazian, af - Afrikaans, an - Aragonese, ar - Arabic, as - Assamese, az - Azerbaijani, be - Belarusian, bg - Bulgarian, bn - Bengali, bo - Tibetan, ...) of allowed values for the "Held in language" property.
en - (g)english
Other sessions... ... further results

Starts at 2015/08/14 10:00
Ends at 2015/08/14 12:00
Duration 120 minutes
Location Village:Foodhackingbase

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During this workshop you will prepare at least one, preferably two types of traditional Korean kimchi, both based on wild fermentation. We will use vegetables which are in season, one is quite for sure cucumber another one may be radish. All of that under the supervision of native Korean Kvasir.

The preparation of vegetable ferments in Korea, called “kimchies”, is an ancient fermentation skill based on wild fermentation starter (lactic acid producing bacteria among the others) and variety of ingredients added. This workshop is a hands-on experience that reviews the basic history and theory of Korean kimchi making and today's preparation style. You will learn how to make cucumber and probably radish kimchi, preparing it yourselves. Part of this workshop is of course tasting of kimchi samples so you get idea what should your results taste like. You will be leaving with swing top jar of kimchi and knowledge how to make your own.

This workshop is donation based, around 10 EU will cover the ingredient costs, anything more is welcome. No one will be turned away for lack of funds, extra resources will be used for our future projects and are highly appreciated.