Kimchi, tsukemono, pao tsai Den Haag
Learn to ferment vegetables like a pro with some great techniques from Korea, Japan and China. This workshop will cover the biology behind lactic acid fermentation and how to confidently use these techniques, learning what they have in common and what sets them apart. You will learn how to dehydrate your vegetables to get the best consistency and flavour, how to use a continuous brine and how to make some quick and easy fermented pickles that will be ready in days.
You will also get a chance to try some delicious ferments to inspire you and see how they are done so you will be ready to start at home. We will also make a seasonal vegan kimchi together for you to take home at the end of the workshop. You will receive a digital pdf with all the information and recipes from the workshop.
Who’s it for
This course is open to all levels, from total beginners to seasoned sauerkraut makers, and from avid shoppers to market gardeners looking to branch out.
Place
Cost
80€
Included: 1 jar of seasonal vegan kimchi to bring home (that you will prepare during the workshop). Delicious tasters, tea/coffee or kombucha provided by Jar 48.
To bring: chopping board, kitchen knife and a bowl
Sign up
Fill in and send you the form below and you will receive a confirmation email with payment information – you are booked in on receipt of a deposit of 10€.
Tid
9 oktober
18:30 till 21:30
Kursledare
Brigid Lefevre
Brigid Lefevre has been fermenting professionally as well as teaching the art of fermentation in schools, colleges, and for private groups for almost 20 years. Her journey has been deeply rooted in a love for small-scale organic agriculture and creating a living landscape around food production.
Brigid has a relaxed and warm teaching style and is open to all kinds of questions around fermentation and vegetables. She has an in depth knowledge as well as a wealth of personal experience to share.