Japanese tsukemono pickling: fermented and non-fermented
Demo-style classes $80:
Thursday 23 January 2020, 6:30pm–9:30pm
Private classes with full instruction $120:
please enquire for availability
Class description: Discover the world of Japanese tsukemono, one of the greatest pickling traditions of the world. Learn how you can make your own healthy tsukemono at home without the nasty additives found in the packaged....
Lacto-fermented Chinese cabbage
Miso-fermented daikon radish
Sweet-soy and vinegar cucumber
Sliced ginger in sweet vinegar (for sushi)
Umeboshi (pickled sour plum) and substitutes
Price: $80 (scheduled public classes, demo-style), $120 (on-demand private classes, full instruction). Discounts apply for bookings of 3 or more persons, enrolment in 2 or more classes (fermentation and/or cooking series), and those officially eligible for educational discounts or concession... please enquire at time of enrolment.
Speaker: Riko Hashimoto
Location: Torrens ACT 2607 (we will advise you of the venue location at the time of booking)
Includes: demos with step-by-step instructions, recipes and class notes (hardcopy and digital copy via e-mail)
Bring: note-taking materials (e.g. pen, paper, tablet), camera (optional)