This workshop is all about Asian cucumber pickles! We’ll be covering two of Jess’s personal childhood favorites, a Korean stuffed cucumber kimchi and Chinese quick pickles passed on to to Jess from her paternal grandma, Nai Nai. Nai Nai’s liangban huanggwa pickle recipe marks a special time in Jess and her relationship when Jess had the privilege of providing in home care for Nai Nai, and is part of the Wang family oral history.
September 8, 4:30-6:30pm
$30-45*
* Sliding scale, snacks included!
Classes will take place in a covered outdoor space, and include demos on 2 recipes: one salt fermented pickle and one vinegar quick pickle (refined sugar is never added!). You will take one 6 oz jar of each pickle home with you, and a snack will be provided in the second half of the class.