Japanese Quick Pickles – Preserve the Harvest

It’s a pickle party! Tsukemono is the Japanese art of pickling in a way that lifts up the essence of each vegetable. We will incorporate washoku ideals of color, taste, and texture, and of celebrating local and peak-seasonal “shun” ingredients to create a colorful array of refrigerator pickles.

Within a couple of hours, traditional Japanese brines transform and preserve your garden bounty. A light hand is used with Japanese brines so that every vegetable takes on a unique flavor and texture—crispy, sweet, sour, and salty. Much of the amazing diversity of vegetables in the Japanese diet is consumed in the form of pickles, and we’ll learn the best ways to pair and serve these versatile vegetables.

We will make three traditional pickles:

• Shoyu-zuke – Garden greens and cabbages in soy-based brine.
• Miso-zuke – Chunks of hearty vegetables carrots and radishes packed in red miso.
• Su-zuke – Seasonal vegetables such as cucumbers, ginger, and peppers in a traditional sweet vinegar-based brine.

Details

• A $20 materials fee, included in the cost of the class, covers everything you'll need in class.
• Wear closed-toes shoes to class.

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