Asian cultures have been using fermentation for centuries, to preserve food and enhance its nutritional value. In this class you will learn about the benefits of eating fermented foods and fermentation techniques for mustard greens, kimchi, and pickled beanshoots and chives. Enjoy all your creations with Vietnamese braised chicken and ginger, with fermented tofu dipping sauce and jasmine rice, and mochi balls filled with peanuts & coconut for dessert.
Asian ferments & pickles
Deliciously good for your gut!
Cooking Classes
Whether you want to explore a new cuisine, learn some new techniques or simply expand your cooking repertoire, our highly experienced instructors will show you how to prepare delicious dishes that are guaranteed to impress. Click here for more information the class format.
2 hours
Basic – intermediate
Includes lunch/dinner & recipe pack
120.00 pp
Disclaimer:
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
Got a question?
Alternative Dates
About the Chef
Van Le-Hugh
Culinary Teacher, Blue Chilli Kitchen
Van Le-Hugh was born in Central Vietnam into a family of six, so meal times were all about sharing the enjoyment. Having travelled widely overseas her passion is to share her knowledge and teach healthy, fast and easy home style Vietnamese cooking. More
Cooking Classes
Whether you want to explore a new cuisine, learn some new techniques or simply expand your cooking repertoire, our highly experienced instructors will show you how to prepare delicious dishes that are guaranteed to impress. Click here for more information the class format.
2 hours
Basic – intermediate
Includes lunch/dinner & recipe pack
120.00 pp
Disclaimer:
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
Got a question?
