$75 JACCC MEMBER | $85 GENERAL
Learn three different ways to make tsukemono, Japanese for "pickled things”. In this intimate hands-on class, you’ll learn step-by-step how to make a simple shiozuke, or salted, pickle, followed by a suzuke, a delicious pickle made with vinegar. We’ll finish by making a nukazuke pickle, one of the oldest and most complexly flavored methods of pickling in rice bran.
Class finishes with a tsukemono tasting and instructions on how to care for your pickles at home.
Instructor: Yoko Maeda Lamn is a County of Los Angeles Certified Master Food Preserver and an instructor at the Institute of Domestic Technology.