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Mediamatic Biotoop Dijkspark Kamilè Vaitkuté, Jiwei Zhou
A Taste from the Ocean: Poppy Seed Mycelium
It smells like...fish!
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Mediamatic Biotoop Dijkspark Kamilè Vaitkuté, Jiwei Zhou
Tempeh Dinner First Trial!
Buckwheat and bulgur tempeh sheets' first trial for closed food
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Mediamatic Biotoop Dijkspark Kamilè Vaitkuté, Jiwei Zhou
Buckwheat Tempeh Tastes like Black Bread!
In order to find out a nice taste of tempeh ware, we have been growing fungus rhizopus oryzae on different ingredients. This time we tried bulgur, buckwheat, corns and pop corns.
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Mediamatic Biotoop Dijkspark, Mediamatic Eten Kamilè Vaitkuté, Jiwei Zhou
It smells like fresh bread!
As the taste of lupin tempeh was only pleasant to Willem, we all together decided to test the mycelium growth on different materials. We collected different grains (the ones that we have a personal...
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Mediamatic Biotoop Dijkspark Jiwei Zhou
Tempeh + Pizza = Tempehzza?
Tempeh as the dough and top of a pizza
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Mediamatic Biotoop Dijkspark Jiwei Zhou
Tempeh is made into sheet materials!
Cooking tempeh as a sheet material
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Mediamatic Biotoop Dijkspark Jiwei Zhou
Tempeh Ware is potential in street food wrap!
Inspired by a lot of starch-based street food, Mediamatic is developing tempeh-based eating tool. Eat tempeh as food and as an eating tool at the same time!
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Jiwei Zhou
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presentation: Mediamatic Biotoop Dijkspark
Cabbage Mining
- Dig Up Last Year's Fermented Cabbage10Oca 2019Sauerkraut is one of the oldest fermented foods that is around. Nowadays, most of the Sauerkraut is made in one big factory. But did you know it is fairly easy to make it yourself? Last year...
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workshop: Mediamatic Biotoop Dijkspark
Workshop: Kimchi
- Learn how to make White-Cabbage Kimchi31Mar 2018Did you know there are more than a hundred different kinds of Kimchi? In this workshop, you will learn how to make Kimchi using European white cabbage . Join our workshops to learn about Kimchi and...
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workshop: Mediamatic Biotoop Dijkspark
Workshop: How to Make Kimchi
- Making Kimchi from white cabbage24Şub 2018Did you know there are more than a hundred different kinds of Kimchi? In this workshop, you will learn how to make Kimchi using European white cabbage . Join our workshops to learn about Kimchi and...
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workshop: Mediamatic Biotoop Dijkspark
Workshop: How to Make Kimchi
- Making Kimchi from white cabbage26Oca 2018Did you know there are more than a hundred different kinds of Kimchi? In this workshop, you will learn how to make Kimchi using European white cabbage . Join our workshops to learn about Kimchi and...
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workshop: Mediamatic Biotoop Dijkspark
Workshop: Advanced Kimchi Making
- Hipster food for Experts24Mar 2018The more experienced Kimchi-maker knows that in Korean Culture, Kimchi is far more than just a dish. There are many more possible recipes than the traditional Kimchi made from napa cabbage. If you...
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workshop: Mediamatic Biotoop Dijkspark
Workshop: How to make Kimchi
- Making Kimchi from white cabbage12Oca 2018Did you know there are more than a hundred different kinds of Kimchi? In this workshop, you will learn how to make Kimchi using European white cabbage . Join our workshops to learn about Kimchi and...
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workshop: Mediamatic Biotoop Dijkspark
Workshop: How to Make Kimchi
- Making Kimchi from white cabbage10Şub 2018Did you know there are more than a hundred different kinds of Kimchi? In this workshop, you will learn how to make Kimchi using European white cabbage . Join our workshops to learn about Kimchi and...
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Marrit Kuyng Ok Schakel
Marrit Kuyng Ok Schakel is an organic farmer, anthropologist and chairman of the Slow Food Youth Network Amsterdam. She grew up in a small village in Friesland and has learned many things from...
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workshop: Mediamatic Biotoop Dijkspark
Workshop: Kimchi
- Learn how to make White-Cabbage Kimchi10Mar 2018Did you know there are more than a hundred different kinds of Kimchi? In this workshop, you will learn how to make Kimchi using European white cabbage . Join our workshops to learn about Kimchi and...
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Recipes
Got a cabbage recipe to share? Contribute to our growing database of simple to high-end cabbage recipes.
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Stories
Across the globe, people have survived on cabbage in many different ways. Keep up with our growing Cabbage Story Blog and learn about various experiences with cabbages!
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Kool Kabbage
Winterprogramme December - March 2018
Kool Kabbage Voor Mediamatic begon 2018 met een uitbundige kolenoogst, die we vierden in ons winterprogramma rondom voedseloverschot, waarde en overvloed. We hebben gestapeld , gefermenteerd...
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workshop: Mediamatic Biotoop Dijkspark
Workshop: Primordial Sauerkraut
- Learn how to use a traditional pit fermentation technique!6Oca 2018Sauerkraut is one of the oldest fermented foods that is around. Nowadays, most of the Sauerkraut is made in one big factory. But did you know it is fairly easy to make it yourself? During this...
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Christian Weij
Fermentatie specialist, fooddesigner, landschapskok en pop-up chef.
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Mediamatic Biotoop Dijkspark
Kool Kabbage
2018 - 2019
2018 turned out to be a good cabbage-year. What to do with a food-surplus of 60.000 kilos of cabbages? Mediamatic took them on to survive the winter on cabbage and to question the value of our food.
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Mark Henke
For three years, Mark has been brewing his own beer at home to the pleasure of his friends, family and colleagues. After more than 100 brews, he has mastered the tricks of homebrewing and likes...