During this workshop, Jess Eng (@goudatalks) will cover one of the oldest pickling cultures in the world, exploring the history of pickling techniques in Sichuan and Taiwan, along with more contemporary techniques.

The group will:

learn the history of pickles in china and taiwan + contemporary pickling techniques
learn about pickling ingredients, techniques, and fermentation science
sample a collection of pickle creations
learn how to integrate these savory creations into food and beverage
make pickles together with pre-cut ingredients, including cabbage, green beans, carrots, peppers, etc.

Each attendee will take home a self-made mason jar of pickle, a pickle zine, and knowledge to craft their own jar of pickles at home. Hopefully you’ll teach others how to pickle too! Pickles for everyone!!

//tickets

$20 members
$40 non-members

//meet your instructor

Jess Eng is a Brooklyn-based food writer whose work has appeared in The Washington Post, The New York Times, TASTE, NPR, and more. She primarily writes about Chinese-American food and recipes, though she also enjoys covering restaurant openings along the East Coast and penning national stories about cuisine, culture, and community.

jesseng.com
@goudatalks