Tired of the same old brine? Take your pickling to a whole new continent with Karen Solomon, longtime 18 Reasons instructor and author of Asian Pickles (and Jam It, Pickle It, Cure It).
In this class (a combination of hands-on and demonstration) we will visit the salty, sweet, spicy, vinegared, and fermented vegetables of Japan, Korea, China, India, and Southeast Asia, discussing each region’s unique properties and techniques. We will taste and craft together to help develop your own culinary skills and Asian pickling palate.
Each participant will take home a jar of each pickle prepared in class. Hearty snacks and wine/beer will be served.
Japan – Mixed Ginger and Shiso Pickle
Korea – Stuffed Cucumber Kimchi
China – Sour Celery and Red Pepper
India - South Indian Coconut and Cilantro Chutney
Philippines – Atchara