#Liveclass

dictated by Máximo Cabrera

A 2.00 hour online class taught by Máximo Cabrera. In this class, we will explore the ancient technique of Japanese pickling, which has been perfected over the centuries to complement almost all traditional foods. Tsukemono are vegetables cured in different substrates such as rice vinegar, miso, soy sauce or sea salt that allow them to be preserved for long periods of time, maintaining their nutritional properties and excellent crunchy texture. They should never be missing on the Japanese table, providing freshness, better digestion of proteins due to their probiotic load or as a mouth-cleansing food between courses.
Cucumbers

Program

    1. Class Saturday, June 22

    1. Welcome to

    2. Tzukemono Recipe Book : Japanese Pickled Vegetables

    1. (fermentation in brine) we will take different percentages of salt according to the vegetable, the temperature and the fermentation time.

    1. Pickling with rice vinegar, a delicate acidity can be well combined with spices and citrus peels.

    1. Using miso as a fermentation vehicle, we will add some version with koji

    1. Takuan, typical daikon and ginger-based pickle / steamed mochi rice

About the Course

  • $50.00
  • #Live Class Via Zoom
  • Language : Spanish : English
  • Recipe booklet to download.

VALUE AND METHODS OF PAYMENT

Sign up with all debit and credit cards through PayPal (you do not need an account on the platform). Bank transfers, ask us for your details at [email protected].

  • $50.00

    n US$ with Credit or Debit Card via Paypal The value is expressed in US$, when making the payment you will be able to select your currency.

    JOIN WITH PAYPAL

If you have an Annual Membership this course is already included in your plan.

At Ars the price is $35,000 and you can sign up in up to 3 installments without interest with Mercado Pago.

JOIN WITH MERCADO PAGO

Some comments on the course

#liveclass in Studio Crudo

Live classes are virtual classes that are delivered via zoom. For this you need to download this application to your device. The class lasts 2 hours, you can ask questions during the meeting. The class will be recorded and available for 7 days so you can review the concepts learned. You will also get in our classroom downloadable PDF recipe books and certificate of completion issued by Estudio Crudo. We welcome you to #larevolucionsilenciosa.
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Máximo Cabrera

Chef, researcher and disseminator of Vegetable Based Cuisine. Latin American reference, he has studied and experienced the implications of our food choices on our health and that of our environment. Creator of the first plant based restaurants in Argentina, gastronomic advisor and trainer of new gastronomes, both cooks and diners.

Maximo Cabrera

Studio Curator Crudo

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