Choose Your Own Adventure Kimchi

On the 18th of March I hosted a fermenting workshop with guest artist and veg cook Ananda Gabo. Ananda Gabo gave insights into fermenting foods as a career and what it means to work with microbes as collaborators. Attendees learned how to make a bok choy kimchi with traditional, vegan and experimental ingredients. They each got to take home their own batch and jar with a silicone valve lid. I developed the lid because market alternatives were over engineered and expensive.

A collaborative batch of kimchi was also made with the group later eaten at OCADU's Hot Lunch March 26th.

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