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It’s time for new Kimchi, don’t you think? Let’s roll up the sleeves and start our day spicy with a fun workshop by JO MYOUNGHEE & ALEX BACHINGER from Bubbles & Kraut

Spring is sprung! Seasonal Kimchi is always the best because the vegetable is in its peak time of the year. We are going to make a special Spring Kimchi with a seasonal vegetable, and also the classic Kimchi aside. It’s simply great! Come and join us!

What we’ll do:

You will get to dive deep into the traditional Korean food culture of fermentation. It starts with fermented Welcome Drinks (Kombucha, Water Kefir and Ginger Beer) and gets to taste fermented foods (Kimchi and some Korean snack). After that, you will get some hands-on experience on how to make a classic 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 stories and experiences, and exchange fermentation knowledge in a casual setting, while enjoying a well-deserved meal.

What we’ll provide: 
Welcome Drinks (Kombucha, Water Kefir, Ginger Beer) / Kimchi tasting with Korean rice roll and Tofu / Comprehensive meal / All cooking ingredients / A Kimchi recipe and knowledge about fermentation / A Kimchi jar (1L) of freshly made Kimchi

This class will be conducted bilingual English/German and in Korean.

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