https://foodhackingbase.org/index.php?action=history&feed=atom&title=Kimchi_making_38c3 2026-04-30T07:19:55Z Revision history for this page on the wiki MediaWiki 1.39.12 https://foodhackingbase.org/index.php?title=Kimchi_making_38c3&diff=5265&oldid=prev 2024-12-22T13:52:01Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 13:52, 22 December 2024</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1">Line 1:</td> <td colspan="2" class="diff-lineno">Line 1:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Fhb_38c3|&lt;&lt;&lt;Back to fhb at 38c3 main page&gt;&gt;&gt;]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Fhb_38c3|&lt;&lt;&lt;Back to fhb at 38c3 main page&gt;&gt;&gt;]]</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>[ To secure spot on this workshop please sign in here.]</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[<ins style="font-weight: bold; text-decoration: none;">https://dud-poll.inf.tu-dresden.de/kimchi_38c3/ </ins>To secure spot on this workshop please sign in here.]</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[https://foodhackingbase.org/wiki/Recipe:Traditional_Kimchi_making_manual Workshop manual is shared here.]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[https://foodhackingbase.org/wiki/Recipe:Traditional_Kimchi_making_manual Workshop manual is shared here.]</div></td></tr> <!-- diff cache key wiki-fhb_:diff::1.12:old-5260:rev-5265 --> </table>

Algoldor https://foodhackingbase.org/index.php?title=Kimchi_making_38c3&diff=5260&oldid=prev 2024-12-22T13:35:15Z

<p>Created page with &quot;<a href="/wiki/Fhb_38c3" title="Fhb 38c3">&lt;&lt;&lt;Back to fhb at 38c3 main page&gt;&gt;&gt;</a> [ To secure spot on this workshop please sign in here.] [https://foodhackingbase.org/wiki/Recipe:Traditional_Kimchi_making_manual Workshop manual is shared here.] <a href="/wiki/File:800px-Kimchi_panorama_mjon_ok_trip_faa2012.jpg" title="File:800px-Kimchi panorama mjon ok trip faa2012.jpg">thumb|right</a> This is hands on workshop where your learn how to prepare Korean [http://en.wikipedia.org/wiki/Kimchi 김치 (kimchi)]. You will do at least two types of kimchies based on wild/spontaneous f...&quot;</p> <p><b>New page</b></p><div>[[Fhb_38c3|&lt;&lt;&lt;Back to fhb at 38c3 main page&gt;&gt;&gt;]]<br /> <br /> [ To secure spot on this workshop please sign in here.]<br /> <br /> [https://foodhackingbase.org/wiki/Recipe:Traditional_Kimchi_making_manual Workshop manual is shared here.]<br /> <br /> [[Image:800px-Kimchi_panorama_mjon_ok_trip_faa2012.jpg|thumb|right]]<br /> <br /> This is hands on workshop where your learn how to prepare Korean [http://en.wikipedia.org/wiki/Kimchi 김치 (kimchi)]. You will do at least two types of kimchies based on wild/spontaneous fermentation. We will see what type of nice vegetables we will get. Highly likely we will do cabbage kimchi (배추 김치) and then either radish, topinambur or turnip kimchi.<br /> <br /> The preparation of vegetable ferments in Korea, called [https://en.wikipedia.org/wiki/Kimchi “kimchies”], is an ancient fermentation skill based on spontaneous fermentation (naturally occurring lactic acid producing bacteria among the others) and variety of ingredients added. This workshop is a hands-on experience that reviews the basics of Korean kimchi making and today&#039;s preparation styles. We will go through the main topics which are salt to vegetables and liquid ratio and when to apply it and how. This one is crucial. We will explain the importance of the effect of ginger, garlic and spicy pepper and their roles in preventing unwanted microbial development. Part of this workshop is tasting of kimchi samples so you get idea what should your results taste like. You will be leaving with jar of kimchi and knowledge how to make your own.<br /> <br /> This workshop is based on &quot;donation at your will no one turned away for lack of funds&quot;. Part of the workshop benefits goes towards fhb budget and hopefully larger part towards [[User:Algoldor|Algoldor&#039;s]] pocket to cover participation costs at 37c3 event and if some extras are accumulated, then towards current and future fermentation projects.</div>

Algoldor