International Pickles and Vegan Poké

Sunday 12 May 2019

Pickling is growing in popularity in Sydney as a delicious way to eat vegetables! Join them and learn how to make pickles from around the world and use them to create your own poké bowl.

Nuka pickles: Nuka pickles are a very popular style of pickles in Japan. They contain lots of enzymes, minerals, Vitamin B12 and other essential vitamins. They will teach you how to make nuka doko(base) from scratch.

Sauerkraut: They will follow Chihiro Kownacki’s recipe to make Cabbage sauerkraut the traditional Polish way, using only fresh vegetables and a small amount of sea salt!

Water Kimchi: Kimchi is a very popular Korean style of pickles packed full of enzymes and probiotics. Water kimchi is more mild and easier to make than spicy red Kimchi.

Tofu feta: Tofu marinated with Japanese probiotic condiment Shio-koji. It is amazingly delicious!!

Poké Bowl: A Hawaiian-Japanese fusion dish that is becoming a Sydney favourite! They will use the pickles, tofu and other toppings to create a delicious personalised bowl of goodness. Top it all off with crunchy tamari seeds and special tahini dressing!

Seasonal miso soup: Making miso soup with seasonal vegetable and homemade miso.

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