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QU Fermentation Studio
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QU Fermentation Studio
Home
Workshops
Work With Us
About
Contact
Login Account
Home
Workshops
Work With Us
About
Contact
Login Account

workshops

Sichuan Cooking &
Infinite Paocai Pickles

A workshop by Chill Crisp X QU Fermentation Studio

Join Chinese culinary writer and recipe developer Xueci Cheng alongside fermentation expert Polly Yim for an immersive, hands-on workshop exploring the culture, history, and everyday magic of Sichuanese paocai pickles.

In this three-hour class, you’ll dive into the fundamentals of Sichuanese pickles, learning how to start and maintain your own fermented “infinity” pickle jar—an endlessly renewable staple of Sichuan home kitchens. You’ll also cook a classic dish, fish-fragrant eggplant (鱼香茄子), and discover how paocai brings depth, balance, and brightness to everyday meals.

The class concludes with a shared meal. Leave with a deeper understanding of Sichuan flavors, practical cooking skills, and your own jar of fermented vegetables to take home.

Note: Accommodations can be made for vegan / vegetarians. Please inform us of dietary restrictions upon registration.

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Miso Workshop

Join us for an in-depth introduction to miso through guided tasting and hands-on making. This workshop explores the basics of miso fermentation, beginning with koji—the cultured starter at the heart of miso, soy sauce, and many other fermented foods.

Participants will taste and compare several styles of miso, learning how to distinguish different varieties and how to use them in the kitchen. Together, we'll be making chickpea miso to take home, and you'll learn how to care for it as it ferments and matures.

The class also focuses on practical and creative ways to use miso in everyday cooking, helping participants incorporate this versatile seasoning into meals at home. Students will end the course with a light shared meal together and go home with creative recipes and a jar of miso.

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