Quick and easy pickling!

Pickling is growing in popularity in Sydney!!

Join us and learn how to make pickles from different countries. Perfect in time for winter!

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●Cabbage sauerkraut
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 
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 pickles
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

-Dates:
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.

*Bookings essential>>>