Some Japanese pickling techniques go beyond the use of salt brines and vinegar preserving into the varied world of "pickling beds". This class is an exploration of such techniques, using rice bran (nukazuke), sake lees (kasuzuke) and miso (misozuke) to create pickling beds for unique and dynamically flavored pickles. We will TASTE an assortment of such pickles and get HANDS-ON creating our own pickling bed to TAKE HOME and ferment!

All students will receive a 10% discount on post-workshop purchases in our store. Thanks for taking the next step in preserving your connection to food.

The minimum age for our workshops is 14 years old.