After getting her start by hosting supper clubs in her Berlin apartment, Polly Yim has since fermented her way into Berlin’s fine dining scene—most recently running the fermentation program at the grunge Bandol Sur Mer, all while hosting her own pop ups and fermentation workshops @qufermentationstudio.
Whether she’s making gochujang, soy sauce, or laozao, Yim’s eclectic style of cooking reflects a desire to dig deep into traditional fermentation techniques whose wild flavors are often a direct reflection of the microbial environment they are made in. We can’t imagine a better pairing with Hana Makgeolli sool! You won’t want to miss this special event as this Brooklyn native has returned to her home borough, ferments in tow, for one-night only!