2018 08 15 06 3ff1ab10 8281 0136 1980 063bd7b5133d

AUGUST 25 TRADITIONAL JAPANESE PICKLES


Book Now (http://weteachme.com/l/sp4CPbAr)

Description

In this special demonstration class I will introduce you to the art of making Japanese pickles. First I will guide you through the steps to make a nuka doko, a bed of fermenting rice bran in which vegetables are buried for as little as an hour or as long as a year, resulting in a pickle that is robust and earthy. On the other end of the flavour spectrum I will then show you how to make crisp zuke from thinly sliced vegetables and Tasmanian seaweed. Both are exceptional condiments to expand your pickling and fermenting knowledge. Bring your taste for pickles and learning.


image©BenDearnley

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What you will learn
  • How to make your own Japanese pickle bed, to last a lifetime
  • How to make fabulous pickles; to nourish and excite
  • How to produce delicious crunchy pickles in a trice
What you will get
  • Delicious tastings
  • Recipes, tips and notes

What to bring
  • An open mind and glad heart ready to learn, lots
What to wear

Casual

Appropriate for

Naturally fermented pickle lovers


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Food by Holly Davis

Vendor since 2013

I am a Sydney based, chef, author and educator with a passion for the freshest, most locally grown, biodynamic, and organic produce. I cook respecting the traditions that help to maximise nutrient values and digestibility of the dishes made. I have been doing so since I co founded Iku Wholefoods in 1985

Lacto-fermentation is an art I adore, practice and love to teach. I believe that cooking is an alchemic art form, not an exact science. I made my first batch of pickles at the age of 15 which has provided me with over 40 years of experience to impart. 

I run wholefood cooking classes in Australia and the UK. My aim is always to educate and inspire people to eat in accordance with their needs and the season. I am also a caterer and work as a food coach with individuals looking to make dietary changes.

Whenever I am presenting, teaching, catering or working as a private chef, I am always an impassioned speaker on the benefits of sustainable whole food and organic and biodynamic farming practises.

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Cancellation & Refund Policy

Our cancellation policy: Just like a concert or theatre ticket, if you are unable to come to class, the cost is not refunded, however you are welcome to send someone in your place. Under certain circumstances, with sufficient notice, a credit may be given for another class (This will be at the providers discretion and subject to the availability of other classes).

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