Pickle Workshop with Ferments + DOUBLES @ Goyo

In this two-hour workshop, you’ll get to learn about one of the oldest pickling cultures in the world, and taste them. Using fresh vegetables, traditional spices and Zigong well salt, we’ll dive into the history of pickling techniques in Sichuan and greater China and modern techniques. Along the way, you’ll sample a vast collection of pickle creations and learn how to integrate these savory creations into food and drinks. Each attendee will also leave with a take-home mason jar of pickles completed during the session, and knowledge on how to craft their own jar of pickles at home.

The workshop will be facilitated by food writer and educator Jess Eng (Ferments Live), and Jay Li (DOUBLES, a supper club & collaborative food practice)

Tickets are non-refundable.