Talent: Adam James (Rough Rice) | Venue: Kitchen Space | Price: $110
Suitable for vegetarians, vegans, and GF
This event includes two jars of pickles to take home.
This two-hour class with Adam James, covers the basic principles, history and methodology of wild (lactic) fermentation. You’ll be making two very different summer ferments from Japan and Georgia. Japan’s Shibazuke is made from eggplant, cucumber, shiso and myoga and is one of the three quintessential pickles of Kyoto. From Georgia you will make fermented green tomatoes that are preserved whole and stuffed with lovage and chilli in a brine spiked with black pepper and bay. Incredibly fragrant and crunchy, they are often served alongside cheese. Each participant will take home a jar of both ferments at the end of the session.
About Adam | Originally known for his Tricycle Cafe in Salamanca, Adam is now focusing on his fermentation off-shoot Rough Rice, which is a regular at the Farm Gate Market. His adventures in fermentation happen in his laboratory-like kitchen and include everything from Korean gojuchang, to Japanese miso variations and Chinese Sichuan chilli pastes. "I'm intrigued by how fermenting can heighten umami," he says. "With just a little time and salt, you can get incredible results."