Japanese Pickles & Ferments

Explore the everyday art of Japanese pickling and fermentation in this hands-on workshop. Working with seasonal vegetables, you’ll learn three distinct approaches to preserving—vinegar pickling, soy-based pickling, and natural fermentation—while discovering how salt, acidity, time, and seasoning transform fresh produce into flavorful accompaniments for the table.

Together, we’ll make crisp Daikon Amazuzuke, a sweet-and-sour rice vinegar pickle; savory Cucumber Shoyu-zuke with ginger and sesame; and a seasonal naturally fermented vegetable pickle selected according to what’s at its best. Along the way, you’ll learn the fundamentals behind each method and how to adapt these approachable techniques in your own kitchen.

In this workshop you’ll:

• Learn three approaches to Japanese pickling: vinegar pickling, soy-based pickling, and natural fermentation
• Discover how salting vegetables affects texture, draws out moisture, and prepares them for pickling
• Explore how vinegar, soy sauce, aromatics, and seasonings are balanced to create bright, savory, and umami-rich flavors
• Learn the fundamentals of vegetable fermentation, including salt, temperature, timing, and how to recognize a healthy ferment
• Gain practical techniques for adapting Japanese-style pickles to different vegetables throughout the seasons
  

You’ll Take Home
You’ll leave with three different Japanese pickles made during class—Daikon Amazuzuke, Cucumber Shoyu-zuke, and a seasonal fermented vegetable preparation—along with recipes and the knowledge to continue pickling and fermenting at home.

Please see our cancellation policy below.