Cost per student/ household: $35* | *Scholarships offered on a case by case basis | Optional tote bag: $12
In this Picklé workshop, Chinese American host Jess Wang will be joined by friend and collaborator, Hungarian American Artist Chef Eden Batki to show you two traditional food preservation methods that rely on fermentation: making yogurt with dairy and pickling cucumbers in salt brine. These two are excited to bring you recipes which are based on a shared love of sour and resourcefulness in the kitchen! Learn how to make "pickle soup", a recipe with roots in eastern Europe, and together we'll trace origins of the ingredients used and celebrate the diversity of foodways and how they connect us.
https://app.acuityscheduling.com/schedule.php?owner=18237121&appointmentType=16464868
