Thanks to everyone who came out for the Japanese pickle workshop! It was a lot of fun, and hopefully everyone left with an appreciation for the diversity of Japanese pickles. A large portion of the workshop was devoted to making nukazuke - Japanese bran pickles. Nukazuke are made in a nukadoko, a living, re-usable pickling bed that is traditionally passed down from generation to generation, sort of like a sourdough starter. Check out some photos from the workshop below.

I'm really excited to be doing a workshop in collaboration with the Low Tech Institute later this month! LTI is an awesome local resource, dedicated to teaching low-tech homesteading skills. To learn more about them, check out their website here. Fermentation fits in perfectly with their philosophy, and I'll get the chance to bring something new to the table: Japanese pickles. See the event page here, and check out the promotional flyer below.

This will be one of MFC's first workshops! I'm hosting, and it'll be on Japanese pickle making in general, and nukazuke in particular. Nukazuke, a classic pickle still made in Japanese households today, is unique in that the fermenting medium is rice bran instead of the typical lacto brine. Not only are the pickles tasty, but they also provide a great example of the diversity of ferments that exist beyond the conventional western repertoire. Check out the promotional flyer below for more details.