Create your own unique herbal blend! Guided by tea sommelier Benita Roetman from Thee & Kaart, embark on a journey through scents and flavors to develop your personal tea blend. Let your sense of smell lead you and create a tea that perfectly suits you. Be surprised and inspired during this workshop. And after the workshop, you can continue to enjoy your personal tea at home.
In this fascinating herbal workshop, you will discover the art of brewing the perfect cup of herbal tea. Step by step, you will learn how to create a balanced herbal blend, using only your sense of smell to select the herbs. By setting aside your thoughts and following your intuition, you’ll find yourself making choices that you might not have expected. The exciting part is that you won’t know which herbs you are smelling, allowing you to select them purely by scent. This ensures a unique and surprising experience.
One thing is certain: at the end of the workshop, you will go home with your own unique, personal herbal blend that you have created yourself. So you can continue to enjoy this special workshop at home.
Have you ever wondered how those delightful, crunchy pearls in your bubble tea are made? In this unique workshop, you’ll get the chance to discover the process and make your own popping pearls! Learn all about the different flavors, colors, and textures of these little bursts of flavor.
Why this workshop is so much fun:
Interactive: You’ll get hands-on experience in making popping pearls.
Educational: Learn about the various flavors, textures, and colors of popping pearls.
Creative: Experiment with your own flavor combinations.
Delicious: Enjoy tasting your very own bubble tea creation.
Social: Meet other bubble tea enthusiasts and share your passion.
In short, this is a 100% vegan workshop you don’t want to miss!
“At BobaQtea, we’re always on the lookout for new recipes and creative ideas. Popping pearls are special because they provide a unique taste and mouthfeel. We wondered how they were made and if we could make them ourselves. We look forward to sharing our knowledge and passion for bubble tea in this workshop.”
During this workshop, you can enjoy your own tasting session. You’ll create your own peanut butter flavor and learn all about the tastiest peanut butter in the Netherlands! Let your imagination run wild and come up with a delicious new flavor! Who knows, your flavor might come out on top and earn you a prestigious Peanut Prize!
The idea for a peanut butter shop started at the kitchen table, where Michiel began combining the first flavors. As a lifelong organic farmer, he’s always been a big peanut butter fan. However, he felt there was a lack of variety in the existing options. After several successful tests, the Peanut Boss decided to take it seriously: the idea for The Peanut Butter Shop was born. Here, peanut butter is enthusiastically elevated to the pedestal it deserves.
In addition to the workshop, there’s a mini Peanut Butter Shop at the festival, complete with a tasting table. Everyone can try out the flavors, and in the meantime, employees will gladly inform you about the artisanal preparation methods in their small workshop.
We are Avital and Saskia, and a year ago we founded BobaQtea. Our bubble tea is 100% vegan, and all our products are freshly prepared. We serve our delicious bubble tea from a mobile kitchen on a giant cargo bike, which we bring to various corporate and private events, festivals, and concerts!
We’re always on the lookout for new recipes and creative ideas. Popping pearls are special to us because of their unique taste and mouthfeel. Come by for a nice treat or join our workshop and make your own poppings!
Language: English.
Finally, your learning opportunity on the principle of traditional & authentic Korean fermentation is at Ambacht in Beeld!
The Kimchi workshop hosted by Mina from House of Fermentation will guide you through the one-of-a-kind recipe, specifically originated in Jinju, South-Korea. The recipe is rarely known even amongst Koreans, as Jinju is located on the south coast of Korea, and the region is known to incorporate biodiverse ingredients from the sea.
At this workshop, Mina will take you back to the 70s in a rural village where entire villagers came together to make 300 – 400 cabbage Kimchi and then some together. On this scale, the work takes 3 to 4 days. Oftentimes, the day starts with old ladies waking up at 5 AM, and coming out on the street with their cutting boards and knives, to begin washing and chopping ingredients.
For Ambacht in Beeld, this is a light version workshop where all participants work together to complete one big batch of Kimchi to be shared at the end of each workshop, as in her childhood experience where all the neighbors took part in making a huge batch of Kimchi each year to feed the whole village. She will also guide you through the differences between all fermentation methods worldwide, Kimchi variations, and Kimchi-themed recipes.
All 17 ingredients to put together
430 grams of Kimchi per person to take home with
Korean Fermentation is the only fermentation recipe in the world that allows fermentation to go on practically forever. You can open the jar as many times as you want to take some Kimchi out, it will continue to ferment. Making Kimchi is a craftmanship of building a harmony that works as one complete ecosystem: Harmony of biodiverse ingredients, biodiverse microorganisms, harmony of nature and us, humans.
There isn’t one key ingredient that does the fermentation in Kimchi. Each ingredient has a different role to play. So our job is to be the best logistic team that brings all the ingredients together at its best status where microorganisms thrive as the best chefs. That’s why once we put together one batch of Kimchi, we do not disturb the ecosystem by adding something new later.
That’s also why:
1. We do not use synthetic or artificial or processed ingredients that do not provide any nutrients for the microorganisms.
2. We do not separate or cultivate a single type of microorganism like Kombucha making.
3. We do not use heavy saltwater brine that only cultivates a single type of microorganism.
4. We do not use vinegar, high acidity substance, processed sugar, or rice wine that kills the microorganisms.
5. We do not “feed” bit by bit like sourdough making.
This craftsmanship also comes with the philosophy of honoring nature. Nature has given us the gift of harvests as we take advantage of nature for farming. So we must be able to consume everything nature has given us. And we should not be wasting any of it. If we can preserve it, we must. This is not a choice: So Kimjang (Kimchi making) comes with the militant discipline of zero-waste and sustainability.
At this workshop, the Traditional Korean Pot ‘Hang ah ri’ which is a 2000 years old refrigeration tool that is still in use to this day in Korea, will be exhibited as well. You can taste the true Naturally-Fermenting Kimchi that has been fermenting in the Hangahri for about 3 months.
This Hangahri and 90 different Onggis and Hangahri were imported directly from South Korea in 2021 through crowdfunding. Mina has chosen the government-registered (and protected) craftsman Choong-Ghil Hwang’s works so that people can utilize them in the workshops, and use them for production at HoF location. You will be able to see the family insignia stamped on every pot.
These traditional pots are kneaded to create micro air pockets in the wall itself that breathe out fermentation gas, specifically one element of the gas: CO2. As the pot is releasing the CO2, the temperature and humidity level in the pot is regulated just like our planet Earth which is why our ancestors called the environment inside of the pot “pure and clean”. This also meant that we never “burp” Kimchi. ‘Burping’ is a modern-day myth that started with plastic Tupperware, canning, and other sealed jars used for Kimchi as industrial food makers misunderstood what Kimchi is about.
Are you ready to take part in the Kimjang workshop? I hope to see you at The Table.
Mina was born and raised in Jinju, S.Korea. She studied nursing at the university which helped her research and verify the traditional recipe back to life. Since the university, she began teaching English which became her 6-year career that led her to become a corporate trainer for the following 12 years.
She moved to the Netherlands and hoped to launch a new set of life with the freedom of being herself. Seeing some of the downsides of the food scene in Amsterdam, ignited her passion for traditional Korean food and teaching. In 2019 With HoF, she embarked on the journey to reintroduce the legacy of Kimchi-making and ensure that each jar embodies the rich cultural heritage of Korea as well as the true health benefits of Kimchi.
House of Fermentation with Kimchi and other Korean condiment products, runs fermentation workshops and dinner events at its location which became also popular choices for many companies’ teambuilding events and private celebrations.
At our foodcourt you will also find a cosy stand with several treats.
How about ice cream from Nice ijs, several flavors of Flevosap juice, organic apples of Eerlijk en Heerlijk, bread and snacks from the Dutch Vegan Bakery and more!
Sustainable single source coffee beans direct from the grower. The awesome taste of our coffee varieties is thanks to the organic nature of our products & the giving back philosophy to the farmers which ingrained in our DNA. We hope you will enjoy your beverage!
Besides coffee we also serve tea, for example with fresh mint and fresh ginger.
Tuindorp Deli-cious is a collective of several caterers and has a social mission, they are based in Amsterdam Noord.
During the festival Tuindorp Deli-cious will offer a variety of dishes, from all over the world. Between the workshops and master classes you can enjoy delicious snacks or a delicious lunch.
“At our stand, you can buy several vegan delicacies, like a roti roll, tempé bun with sweetsour, and falafel. We also have tapas, with amongst other extras vegan caviar. And have you heard of the Filipino treats like malagkit and tupiq? Come and expand your taste!!”
Some claim that the real cocos balls were basically invented by Madame Cocos. Her passion for baking and love for cocos have shaped the basis for a number of delicious recipes. You will recognize the real ‘cocos balls’ by the unique taste, perfect shape, crispy feel and super freshness.
Taste the vegan options during the Ambacht in Beeld Festival!
During this workshop, you can make your own peanut butter flavour, and in the meantime, learn everything about the tastiest peanut butter in The Netherlands! Let your imagination run wild and come up with a delicious new taste! Your taste may come out best in the test, and you will receive a nice peanut prize!
The idea for a peanut butter shop started at the kitchen table, where Michiel began to combine the first flavours. This bio farmer has been a big peanut butter fan from an early age. Yet he needed more variety in the existing range. After several successful tests, the Peanut Boss decided to take it seriously. The idea of De Pindakaaswinkel was born. And we are still proud of that! A building has been taken into use on the Czaar Peterstraat in Amsterdam, where the name ‘De Pindakaaswinkel’ has been pasted on the window with stickers. Once the store opened its doors in 2016, the response was overwhelming! Now, six years and 18 stores later, we still enthusiastically put peanut butter on the pedestal it deserves!
In addition to the workshop, there is a mini peanut butter shop at the festival, including a tasting table. Everyone can taste, and during the tasting, we happily inform you about the traditional way we make the peanut butter.
Festival address:
NDSM Loods
NDSM-Plein 85
1033 WC Amsterdam
Postal address:
Stichting Ambacht in Beeld
Kalf 158
1509AH Zaandam
The Netherlands
