Kimchi & Co.: a kimchi and vegetable fermentation workshop in Berlin
Held in German; questions in English are welcome
- When
- New date to be announced
- Time
- about 3.5 hours
- Where
- Sonnenallee 61, rear courtyard (Hinterhof), 12045 Berlin
- Places
- Max. 15 participants
- Price
- €99
Ferment vegetables, understand lactic acid fermentation and cook with your ferments.
Details
- Your host
- Simon HannigSimon Hannig has cooked professionally for 15 years and has worked with fermentation for more than ten. More about us
- When and where
- New date to be announcedAbout 3.5 hours. Sonnenallee 61, rear courtyard (Hinterhof), 12045 Berlin
- Group
- Max. 15 participantsKept small so it works. Runs with a minimum of 8 participants. If it doesn't run, you get a full refund.
- Prior knowledge
- NoneYou do not need to have taken Kimchi Basics.
- Language
- GermanThe class is taught in German; questions in English are welcome.
- What you take home
- A jar of kimchifrom your team's batch, plus a handout covering fermentation, troubleshooting and kitchen uses.
- Price
- €99 per personIncl. VAT. All ingredients and materials, a jar, a handout, a small bite to eat and drinks.
- Getting here
- The nearest U-Bahn station is Rathaus Neukölln (U7). Hermannplatz (U8) is another option, a little further away. At Sonnenallee 61, walk into the rear courtyard (Hinterhof), then through the passage. Take the door on the left. Access is step-free.
- Cancellation
- Up to 14 days before: full refund or free rebooking. 7 to 13 days before: 50% refund or free rebooking. Less than 7 days before: no refund. If you can't come, you can pass your ticket on to someone else at any time. A rebooked ticket is no longer refundable. There is no statutory right of withdrawal for classes held on a fixed date.
From kimchi to lactic acid fermentation
Kimchi is our starting point. From there, we explore lactic acid fermentation with different vegetables: what stays the same, and what changes with the ingredient? What roles do salt, temperature and time play?
What we do
You work in small teams and prepare different vegetable ferments. You also taste different stages of maturity and compare acidity, aroma and texture. We discuss how to recognise a ferment that is developing well and how to assess common problems.
Ferments in the kitchen
We then look at using ferments in the kitchen: how do you cook with fermented vegetables? How can their acidity and flavour work in other dishes? You learn to think beyond the jar and consider how to use each ferment on the plate.
There is also a small bite to eat that shows how ferments can be used in the kitchen.
Who it's for
The kimchi is vegan, without fish sauce or shrimp paste. The class is open to everyone, however you usually eat.
Frequently asked questions
Are there allergies or intolerances?
Let us know when you book, ideally by email to hello@flavorfocuslab.de, and we'll plan around them.