Kimchi Fermentation Lecture with Mr. Lee

KBCE (Korean British Cultural Exchange)

Delve into the fascinating world of fermentation. Gain insights into this essential culinary process and its impact on Korean cuisine!

Market House

<h4>Embark on a Culinary Adventure with Kimchi Fermentation</h4>Join us for a captivating session with Mr. Lee, a distinguished expert in Korean cuisine, as we delve deep into the world of fermentation, particularly its application in creating the iconic Korean dish, Kimchi. This lecture is an invitation to uncover the secrets behind one of Korea's most beloved culinary traditions. <h4>Explore the Fascinating World of Kimchi</h4>At the heart of this lecture lies a comprehensive exploration of what makes Kimchi unique. We will take you through the basics of fermentation, shedding light on how this age-old technique is employed in enhancing the flavors and nutritional value of Kimchi. Delve into the traditional methods and modern adaptations in Kimchi making, understanding how each step in the process contributes to creating this extraordinary dish. <h4>The Art and Science of Fermentation</h4>Fermentation is not just a cooking technique; it's a transformative process that brings out complex flavors and textures in Kimchi. This lecture will reveal the science behind this transformation and illustrate why Kimchi is more than just a dish – it's a symbol of Korean culture, history, and community spirit. The probiotic benefits and nutritional aspects of fermented Kimchi will also be a highlight, showcasing why this dish is revered not just for its taste but also for its health benefits. <h4>Why You Should Attend</h4>This event is perfect for anyone interested in the intersection of culture, health, and culinary arts. Whether you are a food enthusiast, a culinary student, or simply curious about the wonders of Korean cuisine, this lecture promises to enrich your understanding and appreciation of Kimchi. Lee Jung-geunLee Jung-geun stands as a distinguished figure in the European culinary scene, particularly known for his expertise in Korean food and fermentation. As the CEO of RIZ ET CO and founder of the MISIKGA brand in France, his work bridges the gap between traditional Korean cuisine and the European palate. Educated in Communication Image from the National Institute of Decorative Arts and Toulouse Beaux-Arts, Lee's approach creatively melds culinary arts with aesthetic innovation.Central to Lee's career is his passion for Korean fermentation, a hallmark of his contributions to the culinary world. He has been instrumental in promoting Korean fermented foods through various platforms, notably the 2023 KPLUS FESTIVAL and the MISIKGA educational program, focusing on traditional foods like kimchi and makgeolli. His efforts extend to producing influential content on Korean cuisine and forging significant collaborations, including exhibitions at UNESCO Paris Headquarters and partnerships with major French distribution companies. Lee's endeavors exemplify his dedication to celebrating and disseminating the rich heritage of Korean fermentation and culinary arts in Europe. <h4>Additional Information:</h4><ul><li>Free Admission: The event is complimentary, but seating is limited (Max 50 Tickets).</li><li>Reserve Your Spot: Tickets are available via Eventbrite. There may be availability on the day however that cannot be guarenteed without a ticket. (If unable to attend please cancel your ticket)</li><li>Engaging and Interactive: The lecture includes interactive discussions and opportunities for Q&A.</li></ul> <h4>Join Us for a Day of Culinary Discovery</h4>Mark your calendars for 22nd November and join us at Market House for an enlightening experience that promises to deepen your appreciation for the art of Kimchi fermentation.

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