upcoming workshop: Nukazuke

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.