Pickling vegetables for the long winter is an ancient global tradition – Central Europe’s ubiquitous sauerkraut, big fat American dill cucumbers, and Korea’s fiery kimchi all hold their place in our hearts. Pickles are a tasty source of nutrition and a great way to enjoy your favorite vegetables year-round. Before the Beijing winter sets in, join us at The Hutong to make your own pickles. Chef Sue will guide you through the process, from choosing vegetables at the height of ripeness to seasoning them perfectly. You will learn kimchi, sweet radish, and Sichuan-style pickles and bring your pickles home to enjoy with friends and family.
Date: Saturday Oct 19th, 2:00 – 4:30.
Cost: 280 RMB, 220 RMB for members.
