Zero Waste Kimchi Workshop

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.

Traditionally made with napa cabbage, our kimchi explores how one can utilize other ingredients and by-products that we find in our kitchens and are often disregarded or wasted, 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 :)

Your part:

Since our aim is to provide a delicious and practical alternative to food waste, we ask that you bring the leaves of one whole cauliflower (you can enjoy the flower part at home!), and and other leftover vegetables you have lying around. For example, pieces of paprika, carrots, onions are welcome additions!

What we will supply:

• All other ingredients
• Materials & cutting boards
• Cooking apron
• Korean tapas**, "banchan" style,** for the Q&A
  

Participants go home with:

1. Knowledge and understanding of kimchi and fermentation
2. A workshop guide with recipes, methodology**,** and tips
3. Your own jar of delicious cauliflower leaf kimchi!
4. A jar of kimchi paste to continue experimenting with kimchi-making at home.

THIS WORKSHOP IS IN ENGLISH.

Questions? Write to us at: [email protected]