Kala Sung will show you how to preserve your fresh vegetables by turning them into kimchi. For Kala, Kimchi is a state-of-mind, and learning the ways to preserve vegetables and extend their longevity develops more holistic + sustainable food practices while also bringing a different complexity of flavors to your meals. Workshop goers will be using produce from GRIM to learn Kala’s Kimchi techniques.
This workshop is been held in collaboration with the Respond Festival, so by attending this event, you will get free admission to the Respond Festival, which will be held June 6-8. More information about the Respond Festival - https://respondfestival.ida.dk/
+ Snack and drinks will be provided.
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