Participants looking at their ingredients

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Co-design with Microbes: Kimchi

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WO Assistant checklist - Co-Design with Microbes…

with Saskia Frederiks

In the workshops Co-Design with Microbes ( Kimchi , Sauerkraut , Pickles and Water Kefir ), Saskia Fredericks will teach participants the basic principles of fermentation. The participants will then...
Workshop: Mediamatic Biotoop

Co-design with Microbes: Kimchi

22
sep 2019
- with Saskia Frederiks

Kimchi is winning in popularity in the Netherlands. It is a great taste maker with a rich tradition. This common fermented side dish from Korea contains many beneficial bacteria and is seen as a new...

Afbeelding: Mediamatic Biotoop Clara Casal

Fresh batches of kimchi
Afbeelding: Mediamatic Biotoop Clara Casal

Cutting the vegetables
Afbeelding: Mediamatic Biotoop Clara Casal

Participant looking at her created kimchi
Afbeelding: Mediamatic Biotoop Clara Casal

Preparing the kimchi
Afbeelding: Mediamatic Biotoop Clara Casal

Mixing all the ingrediënts together
Afbeelding: Mediamatic Biotoop 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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