Kein Festival ohne Apéro. Wir eröffnen offiziell das ckster 2015.
Gleichzeitig laden wir zum symbolischen Kimchi Workshop ein, in dem wir das gemeinsame Lernen und Teilen üben.
Tropical Kimchi Workshop I
Hands on to the interplay of time and temperature, prepare the ground for some bacteria to do the work, we make Kimchi. Nowadays, Kimchi is a very popular form of fermented pickle in Asian societies. In the western world, Kimchi is commonly referring to “baechu kimchi – napa cabbage pickle” in Korean. The intricacy of the flavour of Kimchi is made with the energetic act of good bacteria (meaning that we human like it). Fermented foods are the everyday diy bio art which have been practicing in many different cultures in the world. The rather modern red form of Korean Kimchi which processed with large amount of chili flake only came about some 500 years ago when chili first traded to Korea.