Kimchi tasting!

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Photo 2021 by Nadine Schütz for Mediamatic

With:

Ben Hopley

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2020 Mediamatic Biotoop Dijkspark

Kimchi: Co-design with Microbes

with Saskia Frederiks

Have you been dreaming of being able to make your own kimchi? It is a delicious condiment, which brings fermented flavor of umami and tanginess, as well as beneficial microbes into your cooking .
Workshop: Mediamatic Biotoop Dijkspark

T - Kimchi: Co-design with Microbes

1
Jan 4300
- with Saskia Frederiks

Have you been dreaming of being able to make your own kimchi? It is a delicious condiment, which brings fermented flavor of umami and tanginess, as well as beneficial microbes into your cooking .

Image: Mediamatic Biotoop Dijkspark Ben Hopley

Water kefir ready for the first fermentation

Photo 2021 by Ben Hopley for Mediamatic
Image: Mediamatic Biotoop Dijkspark Nadine Schütz

Red sauerkraut ready to eat

The colour of red cabbage transforms into an intense pinkish red when it undergoes the fermentation process. Photo 2021 by Nadine Schütz for Mediamatic
Image: Mediamatic Biotoop Dijkspark Ben Hopley

Massaging cabbage for sauerkraut

To prepare sauerkraut, the cabbage needs to be massaged with salt. This process releases liquid from the cabbage and softens it. Photo 2021 by Ben Hopley for Mediamatic
Image: Mediamatic Biotoop Dijkspark Nadine Schütz

Happy sauerkraut tasting!

Sauerkraut can be enjoyed straight from the jar! Photo 2021 by Nadine Schütz for Mediamatic
Image: Mediamatic Biotoop Dijkspark Ben Hopley

Packing cabbage strips into a jar for fermentation

The cabbage strips are packed tightly into an airtight jar where it will ferment at least for two weeks. This sauerkraut has been spiced with juniper berries. Photo 2021 by Ben Hopley for Mediamatic
Image: Mediamatic Biotoop Dijkspark Ben Hopley

Red cabbage ready for fermentation

Sauerkrauts can be spiced with dried or fresh spices. Here we used red peppercorns. Photo 2021 by Ben Hopley for Mediamatic

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