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 Szechuan-fermented vegetables, soy-pickled shiitake, and coriander yogurt; and kimchi udon noodles with soy-cured egg yolk and scallions.
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