Pickling and fermentation techniques have been used across Asia for centuries, and many of our favorite dishes wouldn’t be the same without these tangy, bubbling, and funky fermented foods. In this class, Michelle Nguyen will teach you the art of Asian pickling, the science of fermentation, and ideas for incorporating these ingredients into delicious meals. On the menu: Chinese pickled beef with cucumber, cilantro, and chili oil; crispy rockfish with Sichuan-fermented vegetables, soy-pickled shiitake, and coriander yogurt; and kimchi udon noodles with soy-cured egg yolk and scallions.
While our event purchases are nonrefundable, we are generally happy to give a credit for a future event when we can fill your spot. If you need to cancel, we will reach out to the waitlist. If we get any takers, we can then issue you a credit. The chances of finding a replacement are higher with as much advance notice as possible, so please let us know as soon as possible if you need to cancel.