Kimchi Fermentation & Aliveness Workshop
Come join us for a fermentation workshop where we combine science, storytelling, and the magic of bacteria to nourish your gut, soul, and mind! 🧠✨
We will focus on the art and science of making kimchi, how fermentation impacts your gut and overall health and well-being, with some additional tasty surprises.
Prepare for a mindset shift on how bacteria can help you, and how easy it is to cultivate at home! 💪🏾 Plus make and taste the most delicious kimchi in Portugal. 🥬🌶️
Includes kimchi to take home, recipe, and light brunch in a gorgeous culinary venue at Eduardo's bakery (Pão do Pastor, in Lapa). The fermentation workshop will be two hours, followed by a social brunch from 1 to 1.30 pm. We will be an intimate group with plenty of time for Q&A and getting your hands dirty. Limited to 10 persons max.
Happy participants :)
Happy chemist :)
Happy space :)
Testimonials:
"Loved everything!! Getting my hands dirty, chopping, learning about the process, trying water kefir, good chats, and the BRUNCH was cherry on top!"
"Fun. Experimental. Fascinating."
"I went in thinking fermentation is this complicated and inaccessible process - Lucy explains the chemistry behind it, and you realise it's actually so simple. I left feeling so empowered!! 💗"
"I ate the entire jar of kimchi in one go .. it was soo good."
The kimchi afterglow:
About Lucy: Lucy picked up her taste for Kimchi whilst living in South Korea in 2016. With a background in chemistry, Lucy brought her fascination of catalysis (the art of speeding up reactions) together with her passion for food, and started her building her home fermentation lab in Lisbon in 2023.
Lucy is a confidence catalyst for high-stakes scenarios and an expert on innovation for the United Nations Agency for Technology. She has delivered transformations for over a thousand people with communities from around the world: from Silicon Valley executives, to refugees of 30+ nationalities, to African governments. She is a multidisciplinary entrepreneur with a penchant for cooking and a graduate of Ballymaloe cooking school. She is now focused on building her bacteria family in Lisbon and the emerging 'edible chemistry' culinary school, contaging others with her passion for making delicious, healthy produce.. that is also alive!
She sees fermentation as the chemical process of transforming something raw and ordinary, into something alive, nutritionally rich, and even magical, through catalysis. 🧪🌶️✨
Looking forward to cooking up some magic together! 🧪💃