PHOTO: © Fermenta Collective
Fermenta Collective: Exploring Koryo Saram Cuisine & Intangible Heritage
In the organizer's words:
Dive into the unique flavors and stories of Koryo Saram culture through a fun and delicious culinary adventure!
Join us for: Fermentation and Pickling as Culinary and Cultural Practices!
A delicious journey into the heart of Koryo Saram cuisine and its fascinating intangible heritage, with Tobias Stefan (HU Berlin)
We’ll explore the food traditions of the Koryo Saram—the Korean diaspora in Central Asia, shaped by the forced deportations of 1937. Their cuisine has evolved in a unique way, blending Korean roots with Central Asian ingredients, flavors, and landscapes.
In this hands-on workshop, you’ll
Make morkovcha—the iconic spiced carrot salad (Koryo Saram carrot kimchi)*
Prepare your own chimchi, a Koryo Saram-style kimchi*, to take home
Share a meal featuring fermented dishes* and Central Asian staples
Hear personal, historical, and anthropological insights from Tobias’ doctoral research in Uzbekistan
As someone with family roots in Central Asia, Tobias shares not just recipes—but stories, memories, and resilience passed down through food.
*All dishes will be plant-based.
Location
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