White Radish Kimchi

Service Description

Learn to make healthy, delicious & authentic 17-ingredient Korean Kimchi! House of Fermentation opens door to our very first workshop filled with our signature highly interactive & full-of-content Kimchi making activities. And this time, we will make Daikon(Radish| Kkadugi) Kimchi. Daikon will replace Nappa Cabbage, bringing crunchy texture and its unique flavour to your table. Kimchi, as most people outside of Korea believe, is only made with Nappa Cabbages, however, Kimchi generally means fermented vegetables. So there are countless types of Kimchi in Korea. Daikon Kimchi is the second most popular and known Kimchi type. And we invite you to the Table for this crunchy Daikon Kimchi making workshop. What's in it for you? - 2.5-hour interactive session - All kitchen equipment and kitchenware provided - Step-by-step learning of authentic recipe from Jinju, South Korea - Stories about Korean food culture and tradition - Learning the differences between fermentation and pickling - Sustainable living tips within food preservation and zero waste cooking - Plant-based, no sugar, highly nutritious cooking tips At the end of the workshop, you will walk away with 830 gram glass jar (also provided) of Kimchi you will have made yourself. And a quick tasting plate to celebrate your participation! See you at The Table!

Contact Details

• House of Fermentation BV, Witte de Withstraat, Amsterdam, Netherlands