【27 JUL】SLOWOOD x VEGGIE LABO - NUKAZUKE WORKSHOP
#Slowliving - The time spent on fermentation & pickling is the most amazing journey.
Learn the value of patience and wait for the unpredictable taste together.
| About NUKAZUKE |
Nukazuke (糠漬け, a salted rice bran bed) are a type of Japanese pickle, made by fermenting vegetables in salted rice bran. Vegetables pickled in nukazuke have been enjoyed in Japan since ancient times. Nuka-beds can be kept indefinitely and are often passed down from generation to generation in Japan.
The are prepared by pickling vegetables in rice bran bed and mixed with water, salt and then naturally fermented with lactic acid bacteria.
Because the fermenting process depends on colonies of live organisms, flavors and smells can vary considerably from day to day. As the fermentation period increases, the taste of the nukazuke will also increase, becoming a complex unique aroma and taste for each family.
Introduce traditional Japanese fermented ingredients, Japanese cuisine that made by Nukazuke
Learn the benefits of Nukazuke, and how to make it and take care of it
Make a Nukazuke by yourself
Demonstrate method of pickling vegetables
Taste Nukazuke and appetizers & snacks prepared with VEGGIE LABO ingredients
Date: 27 July, 2019 (SAT)
Time: 16:00 - 18:00
Location: Slowood, The Hudson, 11 Davis Street, Sai Wan
Fee: HK$400/ person (Member: HK$360)
No. of people: 6-8
Participation Fee includes location fee, tutor fee, material fee & Japanese snacks.
Please settle the payment within 3 days by following the instruction after received confirmation email .
Please bring your own bag.
No refunds will be made after enrollment, except when classes are cancelled by Slowood.
The workshop will be cancelled if there is insufficient of participant.
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