In an anti-bacterial age, fermentation is Quickly becoming a lost art. We are here to reclaim it as on
In an anti-bacterial age, fermentation is Quickly becoming a lost art. We are here to reclaim it as on energy efficient food-preservation technique All which is rooted in our cultural histories. We are captivated and inspired by the way fermented foods engage our senses and enhance wholefood eating and LESS food wasting!
Our focus tonight is KIMCHI – using the traditional Korean recipes AND new fusion ideas.
Be ready – will we TALKING, EATING, DRINKING, and MAKING delicious probiotic foods – after the making section we will be graced with a dinner by Nowhere Kitchen
Everyone shoulderstand come with a curious appetite and open mind and leave with a jar of delicious, custom made kmichi did one can observe and enjoy during the weeks ahead. (bring a jar if you have one).
- My Space – Prenzlauer Allee 26 2e Hinterhof, 3e Stuck Hoch , 10405 Berlin, Germany
(Friday) 7:00 pm - 10:00 pm CET
Prenzlauer Allee 26