Culinary workshop: Let's reveal together the secret of Korean jang, soy sauce and fermented soybean paste

Hello everyone, following your enthusiasm for the art of Korean fermentation, we offer you a new workshop around the fermentation of soy sauce (ganjang) and fermented soybean paste (doenjang) from 10:30 a.m. to 12:30 p.m.

You will have the opportunity to discover and understand jang , starting with the making of soy blocks (meju), and then learn how to prepare soy sauce and soy paste like in Korea. It is with the ancestral know-how passed on by Madame Ki that we will present traditional and authentic fermentation methods . You will be able to leave with your block of soy (to be dried after class) and your own soy sauce and soy paste (to be left to ferment after class) and enjoy their flavors at home!

For this event we offer two types of tickets :

- The classic ticket for the soy sauce workshop

- The ticket + for the soy sauce workshop where you will be provided with a two-liter jar to put your soy sauce in at home

The + ticket corresponds to the price of the workshop and a jar at a 10% discount! see the jar.

Places for the courses are limited to 8 people. You will be asked to present your health pass before starting the workshop, please show up 5 minutes in advance.