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”.
Fríbúðin er opin! Allt ókeypis! Komið með dót/fatnað sem þið notið ekki lengur en viljið heldur ekki fleygja. Eða komið og finnið nýtt til að taka heim. The freeshop is open! All for free! Come and bring stuff/clothes... Read More
ENGLISH BELOW Á fundinum er farið yfir vinnuhópa, fólk getur tekið að sér verkefni, rætt mikilvæg málefni og séð önnur andlit sem tengjast Andrými. Dagskrá fundarins má sjá fyrir neðan. Þetta er fullkominn tími fyrir nýja og forvitna... Read More
Fríbúðin er opin! Allt ókeypis! Komið með dót/fatnað sem þið notið ekki lengur en viljið heldur ekki fleygja. Eða komið og finnið nýtt til að taka heim. The freeshop is open! All for free! Come and bring stuff/clothes... Read More
Fríbúðin er opin! Allt ókeypis! Komið með dót/fatnað sem þið notið ekki lengur en viljið heldur ekki fleygja. Eða komið og finnið nýtt til að taka heim. The freeshop is open! All for free! Come and bring stuff/clothes... Read More
Fríbúðin er opin! Allt ókeypis! Komið með dót/fatnað sem þið notið ekki lengur en viljið heldur ekki fleygja. Eða komið og finnið nýtt til að taka heim. The freeshop is open! All for free! Come and bring stuff/clothes... Read More
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Posted: 17th August 2022 by Gunnar
Kimchi lab – fermentation workshop
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”.
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