Let’s enter the realm of the lactic acid bacteria, get to know the secrets of “wild fermentation” and turn Andrými into a kimchi-making laboratory!

During the workshop, we are going to discuss a number of plant-based ferments and become more familiar with the processes standing behind lactic acid fermentation.

We are going to practice by preparing fresh and fragrant jars of kimchi (spicy Korean fermented cabbage), which you will be able to take home.

Fermentation is an easy and sustainable way to store edible plants for very long periods, it can help you diversify the tastes and textures in your everyday meals and most importantly, eating fermented food is super-healthy, as it strengthens your immune system.

Come to Andrými to spend a fun evening broadening your skill set and getting to know other people interested in food-related subjects.

The workshop will also touch upon the subject of multi-species entanglements and connections, as an exercise in looking at the world from a non-anthropocentric, beyond-the-human perspective, in order to notice and appreciate other-than-human subjectivities. Lactic acid fermentation is a great example of an act of co-creation, as you will learn that in this process, the human is only preparing the right conditions and it’s the bacteria that are doing “the work”.