kimchi workshop mit mieko - 01
17.01.2026 — heidelberg
Description
in diesem 3-stündigen workshop tauchst du gemeinsam mit mieko in die welt des kimchi ein.
schritt für schritt zeigt sie dir, wie du zu hause dein eigenes, köstliches kimchi zubereiten kannst – ganz ohne fischsoße und zu 100 % vegan. als besondere zutat bringt mieko miso miso ins spiel: ein kleiner kniff, der deinem kimchi zusätzliche tiefe und ein unvergleichliches umami schenkt.
gemeinsam wird geschnippelt, gewürzt und fermentiert. am ende hältst du dein eigenes glas kimchi in den händen – bereit zum reifen und genießen.
begleitet wird der workshop von feinem tee, frischen onigiri und kleinen kostproben von miekos hausgemachtem kimchi. zum abschluss erhältst du ein handout mit den wichtigsten schritten, damit du auch zu hause jederzeit weiter experimentieren kannst.
Sequence
place & time
17.01.2026 | 14:30 - 17:30 — restaurant uuuhmami in heidelberg
miso miso loveletter
This way you will be the first to hear about the latest miso-miso varieties, delicious recipes and very special events.
FAQ
what is miso?
Miso is a fermented seasoning paste made from legumes, koji and salt. It is then left to mature in an earthenware pot for several months or even years.
Simply use miso miso to season and salt your dishes and you will be amazed: even a small amount gives a greater depth of taste and many interesting notes.
How is miso made?
Chocolate, kimchi, sourdough bread, coffee, wine, soy sauce, kombucha, yogurt: what do all these incredibly delicious foods have in common? Exactly, they are fermented and need time to develop their full flavor.
This is also the case with our miso miso - it is produced in a so-called two-stage fermentation. In the first step, we cultivate the koji fungus "Aspergillus oryzae" on short grain rice for 48 hours, then we add pulses, salt and lots of love.
During the subsequent fermentation period of 3-12 months (depending on the type of miso), the koji unfolds its full magic and the enzymes created in it transform the other ingredients into simple sugars and amino acids. The result is an explosion of flavor that you simply have to try.
How do I store my miso miso?
Our miso miso is not pasteurized for health, taste and quality reasons. This makes it a living product that contains valuable vitamins, enzymes and microorganisms. Your miso miso is constantly developing through fermentation and it is quite possible that the gases will build up pressure in the glass. Please do not worry, it is not a sign that your miso miso is spoiled.
after your delivery: unpack your miso miso as quickly as possible and put it in the fridge! By storing it in a cool place, the fermentation process can be stopped or slowed down. This way, your miso miso will last for many months or even years even after it has been opened. (But be careful, it will never last that long ;-))
If you have any further questions about storage and shelf life, you can of course contact us directly by email. (link to email!)