Difference between revisions of "Food Hacking Base Day3"
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| − | Food Hacking Base Day3 | + | Food Hacking Base Day3 - Traditional Kimchi Making - 4 pm, Hands on workshop, 15 people max |
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| + | [[File:800px-Kimchi_panorama_mjon_ok_trip_faa2012.jpg|300px]] | ||
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| + | In this workshop you will prepare at least one, preferably two types of traditional Korean [https://en.wikipedia.org/wiki/Kimchi kimchi], both based on wild fermentation, one made from Chinese cabbage and the other made from Korean radish under the supervision of native Korean [https://en.wikipedia.org/wiki/Kvasir Kvasir]. | ||
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| + | The preparation of vegetable ferments in Korea, called “kimchies”, is an ancient fermentation skill based on wild fermentation starter (lactic acid producing bacteria among the others) and variety of ingredients added. | ||
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| + | This workshop is a hands-on experience that reviews the basic history and theory of Korean kimchi making and today's preparation style. Yous will learn how to make Chinese cabbage kimchi, preparing it yourselves, and, if time allows, also Korean radish based kimchi. Also you will harvest kimchi prepared in advance so you can taste different samples. | ||
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| + | The event is as usually donation based, no one turned away for lack of funds, to cover the ingredients around 5 EU should do, anything extra moves us to the next hackerspace and get us closer to our | ||
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| + | '''[http://www.indiegogo.com/projects/food-hacking-tour-europe-2014 crowd sourcing campaign goal]''' | ||
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| + | of 2000 eu which will help us to cover our expenses of our journey to and through Europe, many thanks for spreading the word and contributions! | ||
| + | |||
| + | |||
| + | '''Who is coming, (nick or name)''': | ||
Revision as of 18:51, 9 January 2014
| Food Hacking Base Day3 | |
|---|---|
| Date | 2014/01/12 |
| Time | |
| Location | (h)ACTA |
| Type | Workshop |
| Contact | Contact, algoldor@yahoo.com |
Food Hacking Base Day3 - Traditional Kimchi Making - 4 pm, Hands on workshop, 15 people max
In this workshop you will prepare at least one, preferably two types of traditional Korean kimchi, both based on wild fermentation, one made from Chinese cabbage and the other made from Korean radish under the supervision of native Korean Kvasir.
The preparation of vegetable ferments in Korea, called “kimchies”, is an ancient fermentation skill based on wild fermentation starter (lactic acid producing bacteria among the others) and variety of ingredients added.
This workshop is a hands-on experience that reviews the basic history and theory of Korean kimchi making and today's preparation style. Yous will learn how to make Chinese cabbage kimchi, preparing it yourselves, and, if time allows, also Korean radish based kimchi. Also you will harvest kimchi prepared in advance so you can taste different samples.
The event is as usually donation based, no one turned away for lack of funds, to cover the ingredients around 5 EU should do, anything extra moves us to the next hackerspace and get us closer to our
of 2000 eu which will help us to cover our expenses of our journey to and through Europe, many thanks for spreading the word and contributions!
Who is coming, (nick or name):
