AUTUMN RED KIMCHI MAKING
Autumn Red Kimchi – Pumpkin & Napa Cabbage
Leaves are falling Autumn is calling! Seasonal Kimchi is always the best because the vegetable is in its peak time of the year. We are going to make 2 kimchi, a special Autumn Kimchi with pumpkin, and the classic Kimchi with Chinese cabbage (Chinakohl) which is also in the best season. It’s going to be a colourful start of Autumn with orange, red and green in a bowl! Let’s make the most beautiful yet authentic Autumn Kimchi together!
What we’ll do:
You will get to dive deep into the traditional and authentic Korean food culture of fermentation. It starts with fermented Welcome Drinks (Kombucha, Water Kefir and Ginger Beer) and gets to taste Kimchi which you are going to make and other fermented foods (various kinds of Kimchi and some Korean snack). After that, you will get some hands-on experience on how to make Kimchi; how to prepare the ingredients (cutting and salting), learn how to make ultimate vegan Kimchi paste and all the authentic tips and stories around Kimchi. Next up there will be a sumptuous and exotic Korean feast made of fresh ingredients and various Kimchi on the side. That’s a time to share more stories and experiences, and exchange fermentation knowledge in a casual setting, while enjoying a well-deserved Korean meal.
Menu for the meal:
Bibimbap (Korean mixed rice bowl with cooked vegetables), Kimchi Pancake, Kimchi on the side
What we’ll provide:
Welcome Drinks (Kombucha, Water Kefir, Ginger Beer) / Kimchi tasting / Comprehensive meal / All cooking ingredients and cooking equipment (including aprons) / A Kimchi recipe and knowledge about fermentation / 2 Kimchi jars (0.5kg each) of freshly made Kimchi
Dietary Restrictions & Allergies:
Please let us know at the time of booking a workshop if you have any dietary restrictions or allergies. We will do our best to accommodate your requests.
This class will be conducted bilingual English/German and in Korean.