Pickling is growing in popularity in Sydney!!
Join us and learn how to make pickles from different countries. Perfect in time for winter!
We will be collaborating with Chihiro Kownacki to make sauerkraut the traditional way, using only fresh vegetables and a small amount of sea salt!
Nuka pickles, a very popular style of pickles in Japan. They contain lots of enzymes and minerals. We will teach you how to make nuka base from scratch.
Takuan is a staple food for Japanese people, made using daikon(white raddish). Traditionally, takuan is made by drying the daikon first, followed by a long and complex series of steps. We will use ama-koji and shio-koji to make a quick and easy takuan!
●Sauerkraut and mushroom saute with quinoa
This is a popular pasta dish in Poland. We will substitute pasta with quinoa, for a delicious and healthy lunch.
●Seasnal fruits compote for dessert
Sunday 19 April -Full
Monday 20 April -2 places available
Sunday 26 April -Few spaces available
-Time: 11:00am (incl. sit down lunch)
-Venue: Soramame Kitchen, 7-8 mins walk from Bondi Junction Station.
-Fee: $95pp (incl. ingredients and equipment, recipes, a sit down meal and healing tea)
-Class size: 2-6 people
-Bring your own apron
*You will take about 250-300ml sauerkraut home with you to rest for a week. It will be worth the wait!!!
*Containers for the sauerkraut will be provided.
*You can also purchase soramame's koji products on the day. Participants will get a special deal:1 for $7 or 3 for $20
*If you have any food allergies or dietary requirements, please let us know when you are booking.
*We will advise you of the exact address once your booking has been confirmed.