Inspired by Chef Roy Choi and The Street Food Remix.
For Families, Teens, Adults, Teams.

Cultural Heat

So much is bubbling up in our food, our climate, our lives. We are tangled in stories about how we relate to one another, to plants, to place. Reflex reactions and stale stories keep us swirling in a hot mess. 

Fermenting Cultural Tension 

Instead of avoiding or controlling discomfort, we practice staying with the spicy. Fermentation shows us how to work with contradiction and change. Heat is not something to fear. It is energy that can be shared and slowly transformed into flavor and belonging.

My Mom’s Water Kimchi Recipe 

We’re kimchi-ing our way through the hot mess. Crunchy plants in salt water brine, a dash of dazzle, the tiny wild, and time.  

Crunchy Plants
Blue skies means sunshine. Sunshine becomes food. Plants are our first tech that nourished life on Earth. Kimchi begins with vegetables. 

Water + Salt
Water kimchi tastes like salty ancestral stories that say we all came from the sea. Can we imagine a future from a shared present, not a divided past? 

Your Hot Mess
What are your entanglements? What flavors help you digest this spicy moment? 

Tiny Wild + Time
Ferment what nourishes. Compost the rest.

Take Home

A jar of living water kimchi
More care for ecosystems and interdependence
Deeper connections to self and and others through fermentation