Pickle Fun Cooking Workshop (Spring Edition)

Pickle Fun Cooking Workshop (Spring Edition)

The art of pickle-making embodies the wisdom of traditional life. Through carefully crafted seasoning combinations and the natural fermentation process involving microorganisms, the unique flavors of ingredients can be enhanced while extending their shelf life.

As ume plums reach their peak season, let's begin by creating plum pickles and explore the fascinating relationship between food and natural microorganisms through the application of koji in seasonl pickle-making.

Workshop Content:  

• Deomonstration of making organic shiso plum pickles (Each participant receives 300g of local organic ume plums, shiso leaves, and necessary ingredients for continued practice at home)
• Traditional Umeboshi Miso Sauce DIY (Participants receive locally sourced organic plums that have undergone over one year of fermentation for sauce preparation to take home)
• Introduction to Koji utilization and demonstration of making amazake for pickle-making applications.

Dates: 3rd May 2025 (Sat) or 4th May 2024 (Sun)

Time: 17:00-18:30

Venue: Green Hub, 11 Wan Tau Kok Lane, Tai Po, New Territories

Language: Cantonese

Price: HK$420 per person (Early Bird Pricing: HK$480 - apply before 29 April 2025)

Enquiries: Please call 2996 2833 or email ghprog@kfbg.org

Please refer to Chinese Version in details.

• The Green Hub is itself covered by Public Liability Insurance. Participants are fully responsible for arranging, at their own expense, such life, health and other forms of insurance coverage as individual considers appropriate.