Fermenta Collective: Exploring Koryo Saram Cuisine & Intangible Heritage

Join us for: Fermentation and Pickling as Culinary and Cultural Practice!
A tasty journey into the heart of Koryo Saram cuisine and its fascinating intangible heritage, with Tobias Stefan (HU Berlin)

We’ll explore the food traditions of the Koryo Saram — the Korean diaspora in Central Asia, shaped by the forced deportations of 1937. Their cuisine has evolved uniquely, blending Korean roots with Central Asian ingredients, tastes, and landscapes.
In this hands-on workshop you
🧫 Make morkovcha — the iconic spiced carrot salad (Koryo Saram carrot kimchi)
🥬 Prepare your own chimchi, a Koryo Saram-style kimchi — to take home
🍽️ Share a meal with fermented dishes and Central Asian staples
💬 Hear personal, historical, and anthropological insights from Tobias’ doctoral research in Uzbekistan
As someone with family roots in Central Asia, Tobias shares not just recipes — but stories, memory, and resilience carried through food.