Korean Fermentation: Kimchi Workshop

Spicy, crunchy, tantalising to all the senses, an explosion of umami... of course, it’s kimchi! In this hands-on workshop, we’ll take a closer look at the art of fermentation in traditional Korean cuisine and make healthy mak kimchi, or kimchi made with chopped Chinese cabbage.

Come learn the principles, tricks and tips of making kimchi so you can prepare it at home using all kinds of inspiring ingredients and add an invigorating prebiotic and probiotic food to your menu. Kimchi is warmly welcomed around the world because it is nutritious and healthy, but above all, people love it for its addictive taste and texture. We’ll talk about all this and much more in our hands-on kimchi workshop.

**What you’ll learn**
- How to make traditional kimchi
- About the health benefits of fermented prebiotic and probiotic foods
- About the kimchi fermentation process
- About kimchi’s rich world, from its history to its many variations
- Practical advice and basic knowledge about fermentation more broadly

We’ll also taste different varieties of kimchi and other fermented snacks and spreads together. Each participant will take home 700 ml of freshly made kimchi, which will ferment at home.

We’ll also send you a digital book about kimchi, with interesting information about kimchi and Korean culture and history, a look behind the scenes of kimchi, know-how for making it, and recipes.

**Workshop leader**
Liis Tuulberg is the founder of Metsik Toit and a longtime fermentation enthusiast. She studied fermentation at Copenhagen’s Nordic Food Lab. For the past decade, she has devoted herself to the world of fermented foods and drinks.

Metsik Toit offers workshops for both professionals and home experimenters. There are always several exciting experiments fermenting in the Metsik Toit pantry: different kinds of miso, kimchi, kraut, all kinds of fermented vegetables, yoghurts, probiotic drinks, artisan vinegars and more. The most special shelf, however, is dedicated to fermented local wild plants and foraged ingredients.

Metsik Toit
metsiktoit.ee
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