What makes a pickle a pickle? Fermentation is work done by billions of friendly bacteria that change ordinary vegetables into delicious pickles. At this hands-on children’s workshop led by world-renowned chef-instructor and cookbook author Hiroko Shimbo, you will learn how to make instant Japanese pickles and pair them with your own handmade rice ball. Taste fermentation at work with Hiroko and learn that food is culture.
This is a hands-on culinary workshop for children ages 8 to 12. Each child's ticket includes admission for up to two adult companions. Please RSVP for adults when you purchase a child ticket.
Ticket sales for this event will close at 10 am on Friday, March 17. Please purchase your tickets before then. We will not accept walk-ins for this program.
The Food is Culture series is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council and Council Member Stephen Levin.
