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.

On Saturday, eight or so of us gathered at Becky's house to learn how to make her sauerkraut recipe. What a great workshop! Even though I've made kraut a million times, I still picked up some great tips and was inspired to play around with seeds and seaweed in my lacto ferments. The jar of kraut I made at the workshop has already started bubbling, and I can tell it's going to be delicious. Check out some photos from the workshop below.