Kathe Kaczmarzyk spends her time educating in fermentation and experimenting with various fermentation processes. Currently she is based in London, UK but can be found traveling, teaching workshops, and chatting away within various cities.
Kathe’s goal is to provide a means and resource to become comfortable with the teeming and ever vast bacterial and microbial world around us. By merging the understanding of various histories; an acknowledgement of the pasts that have brought us to our present, can we better link to today’s food and the ever-adapting-changing-developing-dissolving yet resolving food “cultures”. How can we form a better understanding of ourselves, where we’ve come from, and where we’re going, through a world much larger than ourselves.
Everything in this world ferments.
What will you learn to make in this class?
Every culture has a fermentation culture. Before refrigeration, cultures would transform produce around them in various ways to preserve it. Through various preservation methods of endless bounties, the adaption and incorporation of fermented foods in everyday life is extensive and diversified! With that said, this workshop delves into the Korean’s adaptation of cabbage and various produce, Kimchi!
The workshop will begin on a discussion of fermentation and a focus on the Korean tradtions and history of fermentation.
During the discussion, there will be various different Kimchi’s for eating with freshly prepared rice. After discussions we will move into making Kimchi! All vegetables, condiments, kitchen supplies, and aprons will be supplied for Kimchi making. Everyone will also be given a 850ml jar to fill with their Kimchi to bring home with them.
There will be the possibility of making either a traditional kimchi with fish sauce OR a vegan kimchi!
This course will be taught in English and takes 2-3 hours.
In our classes
Upon arrival, we will offer you a cup of tea or coffee, water and some snacks. At the end of the class, we usually set the table and eat together. We will also hand out the recipes at the end of the class, so you can bring them home.
Register for this class at: https://hahnemannskoekken.dk/classes/
