Kimchi Workshop
Kimchi means “pickled vegetables” in Korean. But it’s far more than that: it’s a source of national pride for many Koreans, with hundreds of different varieties. Kimchi is spicy, acidic, slightly sweet and very “umami”—and as a nice side effect, raw kimchi offers probiotic benefits. With its exciting taste, it has the potential to become your new favorite daily good habit.
Making your own kimchi is easy once you know one or two things about it! In this workshop, you'll learn the basics of kimchi-making and how to get creative with experimenting with different variations. Creating kimchi in a community setting is extra nice—we'll use the hive as a source of inspiration, helping each other and sharing failures that may occur during the process.
What to expect during this 3-hour workshop:
› Taste a variety of my own homemade kimchis
› Participate in a hands-on workshop to learn about kimchi while making it
› Receive a detailed manuscript with recipes & information
› Prepare your own kimchi to take home with you afterwards
› All vegetables, spices, and jars provided
| Date: | October 13, 2024 |
| Location: | Studio K, 1070 Vienna |
| Time: | 12:00–15:00 |
| Duration: | 3 hours |
| Difficulty: | Beginner |
| What's included: | Water / tea / coffee, in-depth kimchi theory & practice, all necessary ingredients for your own kimchi, plastic gloves (optional, to protect from chili burns), glass jars for every participant to take home, printed manuscript with recipes & info |
| What to bring: | A water-tight (plastic) bag to transport your jar of kimchi home safely, your own apron (optional) |
Photos: Löwenzahn Verlag / Nadja Hudovernik