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Course description

Learn how to create your own Japanese pickles – Tsukemono – at this practical evening workshop in Rozelle.

In Japan, they’ll pickle just about anything for a bit of gutsy goodness, so transport your tastebuds to Tokyo with your own home made healthy side dish of sour, sweet and spicy pickled vegetables.

In Japanese cuisine, tsukemono are a must for everyday meals or served with tea. As well as adding flavour, they are a great source of vitamins, minerals, fibre and cultures to promote digestive health.

Join this hands-on workshop to taste and create a wide range of mouth-puckering pickled veg.

On the menu

Taste samples, see a demonstration or make your own pickles, such as:

  • Shio-zuke – salt pickles
  • Sweet & sour wakame & zucchini pickles
  • Quick and spicy Chinese cabbage pickle
  • Celery with ginger pickles
  • Carrot and radish shio koji pickles
  • Lemon honey mustard salad pickles
  • Miso pickles

You’ll take home two quality pickling jars of your own creation.

Course content
  • Discussion on the history and health benefits of Japanese pickles
  • What ingredients work best
  • Incorporating pickles into your daily diet
  • Sterilisation, demonstration and hands-on preparation
  • Demonstration of dishes featuring pickles
  • Tasting the dishes and Q&A discussion

Please note: This course is suitable for people who are gluten intolerant, vegan and/or vegetarian. We are not able to provide substitute ingredients for people with allergies.

Ideal for

Beginners and more experienced cooks who want to develop their skills.

Materials provided
  • All ingredients and jars are provided.
Please come prepared
  • Bring an apron
  • Wear closed in shoes
  • If you have long hair, tie it back

Avoid disappointment – enrol early

Please ensure you have given a valid e-mail address and mobile number as all course changes will be communicated via sms or e-mail.

Course testimonials:

  • Bernadette said: Some fascinating information about the health benefits of various ingredients and lovely take-homes.

  • Jackie said: At the end of the class, we got to taste the pickles taught by Marcia, made 4-5 days ahead so we’ll know what to expect with our 2 precious jars of pickles. She paired 6 different pickles with japanese rice & miso soup. So YUM!