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Japanese Fermentation: Tukemono with Spring Vegetables  - Apr. 6th - Gluten-Free, Vegetarian with Vegan Option

Japanese Fermentation: Tukemono with Spring Vegetables - Apr. 6th - Gluten-Free, Vegetarian with Vegan Option

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Regular price $35.00 Sale

April 6, 10:30am-12:30pm

with Hiroko Greenberg

Tukemono is the art of Japanese vegetable fermentation. In this class, we’ll use fresh, spring vegetables to explore several Tukemono methods: Simple salt (lacto-fermentation); tamari piercing; rice vinegar piercing; yogurt fermenting; and miso fermenting. Learn to preserve the best of local produce – such as turnips, daikon, and greens – and take it to an entirely new level of flavor and fermented goodness! Gluten-Free, Vegetarian with Vegan Option