Kimchi-Jang with Rebecca Ghim: a traditional communal making event

Kimchi-Jang with Rebecca Ghim: a traditional communal making event

An special field to ferment even where we will learn all about kimchi and its cultural significance in Korea and end with a feast

By Get Pickled

Date and time

Sat, 21 Sep 2024 12:00 - 16:00 GMT+1

Location

Galhampton

Wild Garden Galhampton BA22 7BG United Kingdom

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About this event

  • 4 hours

Join Paula from Get Pickled Somerset as she welcomes Rebecca Ghim from The Ferm London to celebrate all things kimchi in a idyllic setting just outside Bruton.


We will be hosted by Wild Garden in Galhampton, who are currently growing Napa organic cabbages for this special occasion, we will pick them and have a tour of the grounds led by Tia.


We will then led by Rebecca on how to make traditional and authentic Korean kimchi. We will then learn about the cultural and historical significance of kimchi making in Korea and why it is its National Dish... we will find out why kimchi-jang are important cultural events, they even have a day to celebrate it.


We will then be able to savour a Korean homemade meal, using traditional kimchi based recipes. There will also be lots of other ferments from Paula's fermentation vault.


You will leave this session with 1l jar of kimchi to develop at home and a better understanding of this celebrated fermented! And a full belly too...


ABOUT REBECCA GHIM, YOUR KIMCHI EXPERT!


I'm from Gwangju, South Korea, a town known for good food and is the home to the World Institute of Kimchi. I've participated in Kimjang, the practice of the whole neighborhood coming together to make kilos of kimchi since I was little. It is a collective ritual that I shared with friends as I studied abroad, now through partnerships with restaurateurs and farmers. Through my MA in Design for Social Innovation and Sustainable Futures, I researched food waste, food insecurity, and food sovereignty. After writing my dissertation on biases within food systems, I decided to reclaim my heritage and take up space in the UK kimchi market. I researched Korean food anthropology, archived preservation methods, and low-waste generational insights, and experimented on how these can be adopted in the UK. The Ferm is the medium of expansion of my low-carbon lifestyle and activism by tackling systematic food waste on production and manufacturing levels. I hope to exemplify the joys of sharing and circular economy as we innovate our way out of the climate crisis


MORE INFO TBA

This session is suitable for all levels of experience, beginners to professionals too!

We are hosting this session on a very special venue: https://www.wildgardenveg.co.uk/about


CONTACT:

Get Pickled also runs bespoke events for those who would like to host a private event.

For more details, email info@getpickledsomerset.com or DM Paula on 07855 523006

WEBSITE: www.getpickledsomerset.com

INSTAGRAM/FACEBOOK: getpickled.somerset

Organised by

Get Pickled

Get Pickled was born out of a passion for preserving food, community and our planet - and a genuine desire to create more out of fresh ingredients. A move out of London, combined with UK lockdown 1.0, provided the catalysts for turning a cloudy, life-long dream into a clear reality. Paula, the UK-imported, Brazilian super-cook and globetrotting uber-feeder, finally had the time and space to cook up an enterprise that advocated and embodied her passions.

Inspired by my two beloved grannies, one from the Amazon and the other from Italy, I use my wild imagination to transform humdrum food surplus into flavoursome, invigorating, vegan-friendly fermented foods, condiments and pickles. "Our aim is to be completely zero-waste and to have a minimal carbon footprint by using seasonal produce and any surplus we can get our little green fingers on."

Paula cooks up a selection of fab fermentation workshops

The award-winning Brazilian owner of Get Pickled Somerset, Paula Neubauer, hosts a selection of workshops including her ever-popular Forage and Ferment session with the wild plant enthusiast Samantha Williamson. This course is a fabulous opportunity to learn about safe foraging from an expert before you discover how to use what you have picked and found in delicious fermented foods.

Paula has also invited fellow Guild of Fine Fermenters members and rising stars in the fermentation world to come to Frome and share their expertise.

Get Pickled's core trio of fermentation workshops are:

  1. Introduction to fermented vegetables
  2. Learn how to make fermented condiments
  3. A deep dive into fermentation: a seasonal cookery class

To book places, email info@getpickledsomerset.com of direct message Paula on 07855 523006 for more details.

£130.72