Kimchi workshop lausanne 04092021: Difference between revisions
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Here you will find soon more info about the Kimchi fermentation workshop in Lausanne. | Here you will find soon more info about the Kimchi fermentation workshop in Lausanne. | ||
[[2021_cider_tour|<<<Back to the main page>>>]] | |||
[ To secure spot on this workshop please sign in here.] | |||
[https://foodhackingbase.org/wiki/Recipe:Traditional_Kimchi_making_manual Workshop manual is shared here.] | |||
[[Image:800px-Kimchi_panorama_mjon_ok_trip_faa2012.jpg|thumb|right]] | |||
This workshop is dedicated to the traditional Korean [http://en.wikipedia.org/wiki/Kimchi 김치 (kimchi)] making. You will learn the bases by preparing at least one or two type of kimchies "walking on the wild side" equals using wild style fermentation. We will see what type of nice vegetables we will get, seasonality should not be a problem. | |||
The preparation of vegetable ferments in Korea, called “kimchies”, is an ancient fermentation skill based on wild fermentation starter (naturally occurring lactic acid producing bacteria among the others) and variety of ingredients added. This workshop is a hands-on experience so you will be cutting, shredding and talking, at least the ones who are able to keep their mouth and hands moving simultaneously ... We will make probably radish kimchi but lets see what can we geat around Lausanne. I'll have some kimchi for tasting with me but it may be quite young, however I'll have important fermentation ingredients for tasting so you will not miss out. Please bring with you a swing top jar so you can leave with your own make kimchi and knowledge how to make. | |||
This workshop is based on '''donation at your will no one turned away for lack of funds'''. The resources gained will be used to cover at least part of the costs for the [[2021_cider_tour|2021 Cider Tour]]. | |||
Revision as of 10:26, 30 August 2021
Here you will find soon more info about the Kimchi fermentation workshop in Lausanne.
[ To secure spot on this workshop please sign in here.]
Workshop manual is shared here.
This workshop is dedicated to the traditional Korean 김치 (kimchi) making. You will learn the bases by preparing at least one or two type of kimchies "walking on the wild side" equals using wild style fermentation. We will see what type of nice vegetables we will get, seasonality should not be a problem.
The preparation of vegetable ferments in Korea, called “kimchies”, is an ancient fermentation skill based on wild fermentation starter (naturally occurring lactic acid producing bacteria among the others) and variety of ingredients added. This workshop is a hands-on experience so you will be cutting, shredding and talking, at least the ones who are able to keep their mouth and hands moving simultaneously ... We will make probably radish kimchi but lets see what can we geat around Lausanne. I'll have some kimchi for tasting with me but it may be quite young, however I'll have important fermentation ingredients for tasting so you will not miss out. Please bring with you a swing top jar so you can leave with your own make kimchi and knowledge how to make.
This workshop is based on donation at your will no one turned away for lack of funds. The resources gained will be used to cover at least part of the costs for the 2021 Cider Tour.