The future is fermented
Join us at Tac-tile Mountain on Sunday 9/24 (6-8 pm) for a pancake workshop and meal, featuring 2 gluten free + vegan friendly recipes with endless variations! RSVP here.
Join us at Tac-tile Mountain on Sunday 9/10 (12-4 pm) for Picklé Picnic Pop-up, featuring a fun and super flavorful fermented menu of sorts! RSVP here.
Join Jess Wang for a fermented evening at Tac-Tile Mountain. Learn how to preserve and savor the finest of the season, with two cucumber pickling techniques! You'll walk away with Korean stuffed cucumber kimchi and Chinese smashed cucumber pickles. They’ll be so good you’ll want to eat them all and make more!
In collaboration with our friends at Mahjong Mistress, we are bringing you a one-of-a-kind Picklé experience! Let us feed you an umami packed fermented lunch prepared by our sibling co, Gu Grocery, and let's play mahjong together!
Free educational event! Food and tea will be available for purchase. If you are a tea lover, we designed this event just for you! Join Jess Wang for an intro to kombucha brewing and enjoy a Chinese gongfu tea demo and tasting guided by friend of Picklé, Weichao Kong of Standstill Tea.
A light menu of pastries and savory snacks (stonefruit pie, cha leches cake, tea eggs, and scallion pancakes) will be served by Gu Grocery. Standstill Tea will have bottled teas for sale. Items range from: $3-$10.
Be sure to browse the pop-up shop of tea wares, loose leaf teas, and Taiwanese pantry items, too. Come shop for a nice gift this Father's Day weekend.
We’re throwing Picklé a parrrty! We are so excited to bring back fermentation experiences and we want to introduce you to Picklé’s sibling, Gu Grocery too! Join us for food, and shop our collection of Taiwanese pantry items, including superb black bean soy sauces!
Join Mama Peggy and Jess for a one hour pickling session at 10:30, or come between 11:30 -1:30 to catch up with us and get something fermented and delicious to fill your belly. This is a private event, RSVP required. Lunch will be provided and is included in the ticket price.
Join Jess Wang of Picklé Pickle Co. and Gu Grocery for fermentation fun in the Murmurs garden! Learn two kombucha preparation techniques to add health benefits, fun flavors, and extra energy to your days. Choose your own adventure with a variety of fruit and aromatics. Imagine making your own probiotic tea just the way you like it. It’ll be so good you’ll want to share your bubbly brews!
Workshop attendees will take home:2 Recipes1 jar of black tea kombucha with SCOBY starter1 jar of flavored kombuchaAll materials including samples of kombucha teas will be included!Optional: Picklé cooler tote to carry jars home, $10 special for students
Join Jess Wang of Picklé Pickle Co. and Gu Grocery for a fermented evening at tac-tile mountain. Learn two pickling techniques to add health benefits, fun, and extra flavor to your home cooking. Choose your own adventure with a variety of vegetables and aromatics. Imagine making your own probiotic pickles just how you like them. They’ll be so good you’ll want to share them!
Workshop attendees will take home:
2 Recipes
1 jar of salt fermented pickles
1 jar of apple cider vinegar pickles
Optional: Picklé cooler tote to carry pickle jars, $10 special for students
Snacks will be served following the lesson!
tac-tile mountain is offering 15% discount to students who wish to purchase goods in shop 1 hour following the close of the workshop.
Join Jess + Mama Peggy on February 20, in traditional gluten-free Chinese savory dumpling making. Together we will prepare tangyuan, hand rolled rice dumplings filled w your choice of protein (vegan optional) and fermented greens, served in a steaming hot broth. We will demo how to prepare the filling and dough from scratch, how to form the dumplings, and also ferment mustard green pickles for future fillings!
Tangyuan symbolize togetherness and are served during the reunion of family during Lunar New Year gatherings! This lesson is Part 2 (Savory Second!), following Part 1 of Tangyuan Dumpling Series (Dessert First!).
Students who attend Part 1 have a 20% discount code to apply to this class!
This lesson is a celebration of Chinese New Year! Jiaozi dumplings are a lucky food that resemble prosperity and wealth.
Join Double Joy duo, Jess Wang and Felix Fang, on February 14, for a lesson in preparing jiaozi dumplings filled with suan cai pickles! These dumplings will be prepared with a handmade wheat flour wrapper, and the filling can be prepared with plant or animal based protein. Jiaozi can be boiled or pan fried! We'll have some saucy condiment suggestions for you too!
This lesson is part 1 of the Tangyuan Dumpling Series, because Dessert First!
Join Jess and her mama, Peggy, on February 12 in traditional Chinese dessert dumpling making. Together we will prepare tangyuan, hand rolled sweet rice dumplings filled w roasted sesame seed cream served in a steamy sweet soup. Tangyuan symbolize togetherness and are served during the reunion of family during Lunar New Year gatherings!
We will demo how to prepare the filling and dough from scratch, how to form the dumplings, and also ferment jiuniang unfiltered rice wine for the soup! This recipe is gluten free and can be made with vegan ingredients.
Materials list will be provided following sign-up. Kits are available as an add-on, for curbside pick up the week prior to the class.
Sign-ups include a 20% discount code for Part 2 of the Tangyuan Dumpling Series with Mama Peggy - a lesson on savory tangyuan, in which you will learn how to apply your new tangyuan dumpling skills to make a savory meal!
Join Jess + Mama Peggy on February 21, in traditional gluten-free Chinese savory dumpling making. Together we will prepare tangyuan, hand rolled rice dumplings filled w your choice of protein (vegan optional) and fermented greens, served in a steaming hot broth. We will demo how to prepare the filling and dough from scratch, how to form the dumplings, and also ferment mustard green pickles for future fillings!
Tangyuan symbolize togetherness + completion! This lesson is Part 2 (Savory Second!), following Part 1 of Tangyuan Dumplings (Dessert First!).
Students who attend Part 1 have a 20% discount code to apply to this class!
This lesson is part 1 of the Tang~Yuan Dumpling Series, because Dessert First!
Join Jess and her mama, Peggy, on February 14 in traditional gluten-free (and vegan optional) Chinese dessert dumpling making. Together we will prepare tang-yuan, hand rolled sweet rice dumplings filled w roasted sesame seed cream served in a steaming hot soup. These symbolize togetherness! We will demo how to prepare the filling and dough from scratch, how to form the dumplings, and also ferment jiuniang unfiltered rice wine for the soup!
Materials list will be provided following sign-up. Kits are available as an add-on, for curbside pick up or contactless delivery in L.A.
Sign-ups include a 20% discount code for Part 2 of TANG~YUAN with Mama Peggy, a lesson on savory tang-yuan, in which you will learn how to apply your new tang-yuan dumpling skills to make a savory meal!
Let's celebrate Chinese New Year with tea on February 7th! Join Jess and friends of Picklé, the duo behind Standstill Tea, for a fermented tea workshop! We'll experience a Chinese pu-er tea tasting together and Jess will demo a tea marinated egg recipe!
A message from Tiffany and Weichao of Standstill:
Our teas are from natural, eco-conscious farms throughout China and Taiwan, many of which have been in the tea game for generations. We seek out tea makers who embrace nature rather than abuse it. We won’t compromise the ecosystem - or your experience.
We look forward to hosting you at the tea party. Please note the workshop fee is separate from customizable tea orders for the raw pu-er and aged pu-er we will taste together. The cost of tea starts at $10 + shipping, per guest, for 5g each raw pu-er and aged pu-er. Preview Standstill Tea’s selection here. A link to purchase teas will be provided following your RSVP.
Be one of the first 10 sign-ups and you will receive a coupon code for an upcoming workshop of your choice!
This lesson is Part 2 of Jiaozi Dumplings!
Join Jess on Zoom on January 17, for a lesson in preparing dumplings filled with suan cai pickles! These 2-bite size dumplings will be prepared with a handmade wheat flour wrapper, and the filling base can be prepared with plant or animal based protein. Jiaozi can be boiled or pan fried! We'll have some saucy condiment suggestions for you too!
Students who attend Part 1 have a 20% discount code to apply to this class!
This lesson is Part 1 of Jiaozi Dumplings!
Join Jess on Zoom on January 10, for a lesson in suan cai, lacto-fermented greens! “Suan cai” means “sour vegetable” in Mandarin Chinese, and is commonly prepared with cabbage or thick stem mustard greens. Learn how to make suancai with your favorite kind of juicy greens. These versatile pickles are wonderful served as a side dish, or added to cooked dishes such as dumplings or a stirfry.
Pick up a kit from Jess if you're in LA. Select "Kit Add-on." The type of greens will depend on what is growing at the family farm Jess sources from. Kits include a sample of fermented greens for you to taste as well as a basic glass fermentation vessel, fresh greens (mustards, cabbage, or bokchoy), rice wine, and sea salt. Pickups will take place in the early evening on the Friday before class, on 1/8. Delivery is available for $15.
Sign-ups include a 20% discount code for Part 2 of Jiaozi Dumplings, in which you can learn how to prepare handmade dumplings with a filling made from suancai and your choice of animal or plant based protein!
Join Jess for a workshop covering two fermentation techniques to preserve seasonal citrus. Recipes for cooking with the ferments will be provided! Add on a kit to get a sample of already fermented citrus to taste and experiment with in your kitchen! If you celebrate Thanksgiving this may add some excitement to your table!
Have you ever tried making vinegar with fruit? Persimmon are plentiful at this time of year and they make a wonderful vinegar. Join Jess and fermentation Chef Caitlin Hata (formerly of Tartine) to learn how to prepare this wild fermented vinegar (no starter needed!) and let us introduce you to some inspiration recipes that feature this v special vinegar!
Join Zoe Maya Jones and Jess Wang to learn two methods for fermenting hot chile condiments: Zoma's Fruit & Veggie Pepper Salsa and Chinese Style Preserved Chopped Chilies. These recipes will teach you techniques you can apply to seasonal produce year round, and welcome ingredients that are easy for you to source!
Join Jess Wang of Picklé and Lydia Clark, owner of DTLA Cheese for a unique cheese and savory pancake tasting experience! Lydia will guide us through a selection of distinct favorites, featuring 3 goat cheeses. For the fermentation demo portion of the class, Jess will show you how to prepare a savory fermented pancake recipe for enjoying with cheese! Local participants are encouraged to purchase a custom cheese tasting kit from DTLA Cheese!
This class is an introduction to two food preservation methods: making yogurt with dairy and pickling cucumbers. These two ferments will be prepared separately, with the goal of bringing them together in a composed dish! In this workshop Jess will be joined by friend and collaborator, Artist Chef Eden Batki. These two are excited to bring you recipes which are based on a shared love of sour and resourcefulness in the kitchen!
Are you a hot and spicy food addict? If you like a little or a lot of hot sauce on everything, this class is especially for you! Join Pao Liu of Pao Pop n Pickles and Jess Wang to learn how to make two kinds of hot chili condiments: sriracha sauce (silky smooth or fleshy succulent, up to you!) and Chinese style fermented salted chopped chilies.
Join Jess on Zoom for a lesson in suan cai, lacto-fermented greens! “Suan cai” means “sour vegetable” in Mandarin Chinese, and is commonly prepared with cabbage or thick stem mustard greens. Learn how to make suancai with your favorite kind of juicy greens. These versatile pickles are wonderful served as a side dish, or added to cooked dishes such as dumplings or a stirfry.
Pick up a kit from Jess if you're in LA. Select "Kit Add-on." The type of greens will depend on what is growing at the family farm Jess sources from. Kits include a basic glass fermentation vessel, fresh greens (mustards, cabbage, or bokchoy), rice wine, and sea salt. Pickups will take place in the early evening on the Friday before class, on 8/28.
This class includes access to a dumpling making video cohosted by Picklé friend and collaborator Felix Fang! We’re proud to present this as the first of a series of educational cooking videos.
Join Jess of Picklé and Lydia Clark, owner of DTLA Cheese for a unique cheese tasting and pickles pairing experience! Lydia will guide us through a selection of summer favorites, featuring cheeses made from goats milk. For the pickling portion of the class, Jess will demo a probiotic stone fruit pickle for pairing with the cheese.
Participants in the LA area are encouraged to purchase a custom cheese tasting kit from DTLA Cheese, which will include a sample of the fruit pickle made by Jess. If you want a kit make sure to select the “Add on” :)
Looking forward to spending a Friyay evening with you and getting nerdy about fermentation!
Zongzi are a celebrated Chinese holiday food during the Dragon Boat Festival, which falls on June 25 this year. We invite you to join us for zongzi making to appreciate year round. In this gluten free optional class we will prepare savory zongzi, a sticky rice specialty traditionally stuffed with pork belly, wrapped in aromatic bamboo leaves. We’ll explore vegetarian fillings in addition to preparing soy marinated pork. For an accompanying savory side we will make pao cai pickles, brine fermented vegetables!
In this workshop, we'll explore seasonal fermentation experimentation using Korean fermentation techniques and flavors! We'll prepare stuffed cucumber kimchi (oi-sobaegi) together. This is a beloved childhood favorite from young Jess’s LA suburban life. Jess will also demo a bonus recipe: it’s going to be surprise! These are plant-based recipes with opportunities to add animal matter! Materials list will be provided upon sign-up. Make-along is optional.
In this workshop, we will explore seasonal cooking using kimchi as a main ingredient! We'll prepare a gluten free pancake and discuss easy ways to incorporate kimchi in summer dishes, focusing on plant-based recipes with opportunities to add animal matter if you so wish!
Summer time means an abundance of juicy ripe fruit! Learn how to transform and preserve seasonal summer fruit in two ways: shrubs and pickles! Cookbook author, recipe developer, and food educator, Emily Han will be joining Jess to present this webinar. We'll follow Emily's lead for a taste of homemade drinking vinegars, and learn about herbal healing along the way. Jess will introduce you to vinegar pickling fruit with probiotic fruit vinegar. Serve fruit pickles in salads, desserts, or with cheese!
In this workshop, we'll explore seasonal fermentation experimentation using Korean fermentation techniques and flavors! We'll ferment water kimchi together, with a choose your own adventure option when it comes to the vegetables (all fresh specimens welcome!). Jess will also demo a bonus recipe: tossed mak kimchi prepared with gochugaru chili flakes and alliums. These are plant-based recipes with opportunities to add animal matter! Materials list will be provided upon sign-up. Make-along is optional.
Join Jess Wang at Poketo for a fun, flavorful, and informative pickling session. Learn how to make the most of California’s seasonal produce through fermentation. We’ll cover all you need to know to make delightful fruit shrubs and a variety of crunchy pickles, and we’ll share recipes for using a brine in everyday cooking. Participants will make and take home a bottle of shrubs, and 2 jars of vegetable pickles. Sign up here!
