Make your own kimchi and learn about fermentation
2 hours of discovery with Art
Knowledge in fermentation
Your own pot of kimchi
ā¬50
per personThe workshop in detail
Discover the world of kimchi with Art, exploring the rich history and health benefits of this traditional fermented delicacy.
This comprehensive workshop offers an enlightening experience into the diverse world of kimchi, showcasing both vegan and non-vegan varieties among the 200 types available globally.
The session begins with an engaging tasting segment, allowing participants to experience the unique flavours of kimchi. Art then delves into an informative explanation covering various aspects such as the history of fermentation and how different ingredients influence the fermentation process. A special focus is given to the health benefits, particularly for gut health, highlighting the significance of kimchi in a balanced diet.
Participants will then get hands-on experience in making their own kimchi. This practical segment is divided into two parts: initially, participants will prepare the vegetables and the pot, followed by the creation of the sauce. The careful blending and weighing process ensures each participant achieves the perfect mix for their unique kimchi.
Throughout the workshop, there is ample opportunity to ask questions, ensuring a comprehensive understanding of the process. Each participant will leave with their own pot of kimchi, as well as a print-out containing instructions and recipes to replicate the experience at home.
Designed to be inclusive, this workshop is suitable for children and individuals with physical disabilities, making it an ideal opportunity for anyone interested in the art of fermentation and the delightful world of kimchi.
Workshop location
The workshop is easily accessible by public transport.
Additional information
Language of the workshop
English
Practical information
Kombucha, water, kefir, coffee, tea or water will be provided during the workshop to keep you refreshed and hydrated.
Meet Art
Fermentation Specialist
From a business professional to a culinary artisan, the journey of this certified plant-based chef is a tale of passion meeting profession. With a longstanding enthusiasm for gastronomy, he made a pivotal decision to pursue his love for cooking, culminating in a career that intertwines his business acumen with culinary artistry.
In his latest venture, Ferment Fabriek, co-founded with Jeroen, he explores the intricate world of fermentation. Their collaboration is a testament to their dedication to this ancient yet ever-evolving craft. More about their journey and ethos can be found at Ferment Fabriek.
Drawing inspiration from the renowned NOMA restaurant in Denmark, known for its distinctive fermentation laboratory, he delves into the scientific and creative aspects of fermentation. His fascination with NOMAās approach is evident in his work ā a blend of innovation, tradition, and a deep respect for ingredients.
Beyond his culinary skills, he is a self-professed geek with a keen interest in the health benefits of fermented products. His enthusiasm for understanding and sharing the science behind fermentation is palpable in his approach to food.
To spread his knowledge and passion for fermentation's nutritional and gastronomic significance, he conducts workshops. These sessions are more than just cooking classes; they are educational experiences designed to enlighten others about the myriad benefits of fermented products.
1 comment
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Wecandoo brings together artisans and enthusiasts in hands-on workshops, fueled by passion and expertise.
Camille B
3/21/2024
We had a great time learning about fermentation, kimchi, and also getting our hands into it ! Thank you Art and Fabiano for a lovely experience :)