Zero Waste Kimchi Workshop in Berlin
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Team events and private groups
What's included
Location
Duration
Languages
Class description
Kimchi, the staple of Korean food culture, presents an ancient, time-trusted way to preserve vegetables by fermenting them in salt and adding a blend of characteristic seasonings. It is an amazing immune booster full of healthy probiotics, like lactic acid bacteria, that is beloved not only for its exceptional taste but also for its many health benefits.
Traditionally made with napa cabbage, our Kimchi explores how one can utilize other ingredients and by-products that we find in our kitchens, such as cauliflower leaves, to make this fantastic and flavorful fermentation classic. We will also introduce the basic principles of zero waste cooking, the circular economy, and how these can be implemented in at-home fermentation.
During the workshop you will be guided step by step through each process, developing a hands-on understanding that you can bring back to your own kitchen!. We will also provide snacks and refreshments to keep your stomachs full and your minds sharp.
THIS WORKSHOP IS IN ENGLISH.
Details to remember
What to bring?
- Be in a good mood and bring some desire for kimchi.
- Bring 2 hours of your time.
- We ask you to bring the leaves from one whole cauliflower – you can enjoy the cauliflower at home
- Any other old vegetable you might have lying around. For example pieces of paprika, carrots, onions are welcome additions!
What is included?
Almost all ingredients: jars, Cutting boards, Cooking Apron, Snacks, and refreshments
And what will you be taking home? Knowledge and understanding of Kimchi and fermentation, also A workshop guide with recipes, methodology, and tips and finally your own jar of delicious cauliflower leaf Kimchi!
Roots Radicals
In our cooking course You learn to cook without wasting food, which is not only good for You, but also for the environment. We aim to bring you closer to creating sustainable meals. You will learn how to do that in our cooking classes.
