Session:Traditional Kimchi Making
|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|
|Tags||kimchi, Korea, fermentation|
|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
|Starts at||2015/08/14 10:00|
|Ends at||2015/08/14 12:00|
During this workshop you will prepare at least one, preferably two types of traditional Korean kimchis, both based on wild fermentation. We will use vegetables which are in season, one of them is highly likely to be cucumber another one possibly radish. All of that will be done 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 would come really handy. No one will be turned away for lack of funds, extra resources will be used for our future projects and are highly appreciated.
- FHB manual for making cabbage kimchi, many steps are similar ...