Participants will learn how to transform commonly discarded parts of vegetables into a tasty, probiotic-rich dishes, highlighting the theme of sustainability. The session will cover their history, fermentation methods, and safety. Students will also enjoy tasting locally sourced fermented products and view displays, therefore, promoting the importance of upcycling ingredients to reduce food waste.

Session format:

• An introduction and discussion on different types of fermented foods worldwide.
• An in-depth talk about fermentation products (kimchi and tempeh), focusing on the history, why the select products were created and why is it good for general health.
• A focus on the selected foods: safety, methods, what bacteria/fungi to look at, troubleshooting issues during fermentation process.
• Tempe production display.
• Participants will make kimchi to take home.
• Tasting sessions for some of the products that will be sourced externally (kimchi, tempeh, kombucha, and sauerkraut)

Allergens:

• Sesame
• Soybean

Participants will produce a fermented food (Kimchi) which contains lactobacillus, which is a pro-biotic.

All participants must have filled out the food laboratories visitors questionnaire prior to the session. PPE will be provided.

Participants will be asked to remove all jewellery except a plain wedding band.

Risk assessment: RA_Kimchi Making.docx

Visitors questionnaire: Fitness to handle food questionaire.docx

Associated Badges: