Field Workshop – Field Kimchi [10/06]
June 10 @ 18:00 - 20:00
€14.00 – €28.00
Welcome to CourJette’s Summer Field Workshops!
We are thrilled to unveil the exciting lineup for our upcoming summer field workshops at CourJette, a serene haven nestled on the outskirts of Brussels. For over four years, we’ve cherished this little paradise, and now, we invite you to join us for a series of engaging and hands-on experiences.
13 May – Introduction To The World of Fermentation
- Starts at 18h
- Immerse yourself in the art of fermentation through a captivating blend of tasting and theory sessions. CourJette CSA members pay 14 euros, while non-members pay 21 euros.
10 June – Field Kimchi
- Starts at 18h
- Grab your knife, cutting board, and a 500ml jar for an adventure in creating Field Kimchi. Immerse yourself in the art of crafting this Korean delicacy using locally sourced produce and embracing the spirit of old traditions. As we gather on the field, explore the significance of using fresh, seasonal ingredients in preserving the essence of the local terroir. Learn the time-honored techniques that transform ordinary vegetables into a symphony of tastes and textures. Join us for an evening of hands-on experience, community, and a celebration of the rich traditions that connect us to the land and its bounty. CourJette CSA members pay 14 euros, and non-members pay 28 euros. Let’s delve into the world of Field Kimchi and create lasting memories rooted in the flavors of our local heritage.
8 July – Zero Waste Pickels
- Starts at 18h
- Join us for a journey into the world of Zero Waste Pickels. Don’t forget to bring your knife, cutting board, and a 500ml jar – everything else, we’ll forage on the field.
21 August – Giardiniera: the taste of Italy
- Starts at 18h
- Experience the flavors of Italy with our Giardiniera workshop. Bring a knife, cutting board, and a 500ml jar, and let’s explore the tastes together.
7 September – Exploration Brunch @ CourJette
- From 11h to 14h
- Indulge in an all-vegetarian buffet featuring a variety of field vegetables prepared in diverse ways during our Exploration Brunch.
21 September – Hot Sauce Workshop before Oogstfeest
- Starts at 16h
- Spice up your skills in our Hot Sauce Workshop. Bring a knife, cutting board, and a 500ml jar, and let’s create some heat from the field.
14 October – End of the Season Ferments – Green Tomatoes and Others
- Starts at 17h30
- Conclude the season with a flourish as we delve into End of the Season Ferments, focusing on Green Tomatoes and more. Don’t forget your knife, cutting board, and a 500ml jar.
Join us for these unique experiences, where nature meets knowledge, and creativity blends with community. CourJette CSA members enjoy exclusive rates, so mark your calendars and get ready for a summer filled with learning, sharing, and tasting. We look forward to seeing you at CourJette!