This workshop features Asian pickles including an incredibly refreshing water kimchi with somen noodles. We will make shio-koji (fermented rice pickle base)- made with Koji, a pro biotic beneficial mold used for making a variety of Japanese seasonings such as miso, sake, vinegar and mirin. I will show you how to make a quick napa cabbage pickle with shio koji as well as how to marinate seafood and meat using shio koji. We will also make jars of Amazu pickle (vinegar based pickles) using an assortment of market fresh vegetables and young ginger. We will have a pickling tasting lunch which will include shio koji marinated protein and shio koji seasoned grain bowl.
Dates: Saturday, September 7, 2019
Location: Highland Park, Los Angeles
Registration: Purchase on this website.
Dates: Sunday, August 25, 2019
Location: Fruitvale, Oakland
Registration: Visit Pollinate Farm to register.