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.