Fill their Jar (after our wait for Kimchi, Kimchi lasts to await the people)

The traditional process of making Kimchi requires collective knowledge and energy, both physical and spiritual. With the harvested vegetables, we wash, cut, salt, fill, fold, preserve, and wait for the kimchi consciously. The wait is filled with collective hope, anticipation, and appreciation. When it is finally time, we share the co-creation with public. As Kimjang (김장, Kimchi-making) is an intense work, we make sure to make a surplus and share the abundance.

A humble yet complete Kimchi lasts long enough to savor with their own pace, which allows diverse experiments of meals. As we end up eating and sharing, eventually there is no physical end-product left that takes up space permanently. But when it’s all eaten, is the Kimchi really gone?

When we make kimchi together, what we collectively make and eat is shared and stored in our beings, independently and communally. The memories, taste, time, community, and old wisdom are passed on through our muscles and mouth. These intangible parts of a dish remain, and shape us.

 

The Plan:

Together with 10 people, we will make vegan Kimchi on Tuesday and Wednesday, and share it with public on Friday. Bring your own container to take Kimchi home with you, such as 500ml of recycled glass jar of pickle or jam.

 

Time schedule:

• 18 November (Tuesday) 14:00- 17:00 :  1. washing vegetables 2. cutting cabbages 3. salting them 4.storing

• 19 November (Wednesday) 14:00- 17:00 : 1.cutting veggies and fruits 2. toasting 3. blending 4. filling 5. folding and storing to ferment 

• 21 November (Friday) 11:00-14:00 : 1. cut and fold gently to store them in jars 2. Tasting briefly with makers how the diverse fruit of Kimchi turned out 3. Cooking dish with Kimchi / serving to public

 

RSVP here

 

Let me, Chaelim Kwon, know if you have a question or preference of fruit you want to experiment with Kimchi before the 16th of November via this email address: chaelim.kwon@rietveldacademie.nl

*Notice: Please check if you have some allergy on any ingredients. The base of this vegan Kimchi includes: kelp, bosui (salad union), gele uien (onion), trostomaat (tomato), apple, conference (pear), knoflook (garlic), oesterzwammen (oyster mushroom), chilli pepper, red pepper, seasalt, Korean radish, napa cabbage, ginger, leek (prei/spring onion).