EXPERIENCE DESCRIPTION
Kimchi is much more than cabbage: there are hundreds of recipes that change with the season and the place where they are made. In this workshop, you will work with pumpkin, one of autumn's defining ingredients, to discover the foundations of lactic acid fermentation and learn a method you can later apply to many other kimchis.
You will also learn about the benefits of fermentation and why this technique has been used for centuries to transform, preserve, and enhance ingredients.
You will prepare your own jar to ferment at home, take home a recipe booklet, taste different kimchis and finish the session by sharing a glass of wine and a kimchi bikini sandwich.
SANTS FERMENTS
Sants Ferments is a project born from a passion for fermentation and a desire to share its benefits with the community. They make artisan vegetable ferments such as kimchi, sauerkraut and miso, as well as kombucha, always fresh and unpasteurised.
Committed to quality and sustainability, they work with fresh, locally sourced ingredients, placing care for both the product and the process at the heart of what they do.
WHAT WILL YOU GET FROM THIS EXPERIENCE?
You will learn the foundations of lactic acid fermentation and a practical method for making kimchi with different seasonal vegetables. You will prepare pumpkin kimchi and take home your own jar to continue its process and enjoy it from home
PRACTICAL INFORMATION
Activity language: Spanish, Catalan.
If you have any questions, please contact us at the following email: tickets@allthose.org
No refunds accepted.
More information about Sants Ferments.
