Kimchi making ccccamp2019

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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 based on wild style fermentation, it is really hands on. We will see what type of nice vegetables we will get, most likely some radishes and cabbages.

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 that reviews the basic history and theory of Korean kimchi making and today's preparation style. You will learn how to make probably radish kimchi, preparing it yourselves. Part of this workshop is of course tasting of kimchi samples and dishes so you get idea what should your results taste like. You will be leaving with jar of kimchi (if you could bring your one or even some extras that would be lovely) and knowledge how to make your own.

This workshop is based on donation at your will no one turned away for lack of funds.

We hope to see you there!