"Nick Vadasz, aka The Picklesman, has gone from pickling and fermenting in a Hackney shipping container in 2011 to running an award-winning condiments brand stocked by major supermarkets and writing The Pickle Jar cookbook. The Vadasz range features fresh, gut-healthy ferments, condiments and pickles like Super Beet Kimchi, Garlic & Dill Sauerkraut, Hot & Sweet Jalapeno Relish, and Kimchi Shots."
"Now you can learn all the secrets behind his signature kimchi at this exclusive kimchi-making masterclass for our INSIDERS on Sat 10th January, at the new Sir Devonshire Square hotel in the heart of the City. During the session, Nick will guide you through the essential ingredients, the art of salting and seasoning, and how to build balanced heat and depth before you roll up your sleeves to mix, pack, and pot your own batch of classic kimchi."
"While your kimchi rests, Nick will walk you through a selection of Vadasz' new fermented dips, which you'll be able to taste alongside pickle drinks. Once your jars are filled, you'll seal them up to take home - all you have to do is take care of them while they ferment, until they're ready to eat."
Nick Vadasz began pickling and fermenting in a Hackney shipping container in 2011 and now runs an award-winning condiments brand stocked by major supermarkets and authored The Pickle Jar cookbook. The product range includes fresh, gut-healthy ferments and pickles such as Super Beet Kimchi, Garlic & Dill Sauerkraut, Hot & Sweet Jalapeno Relish, and Kimchi Shots. An exclusive hands-on kimchi masterclass for INSIDERS on Sat 10th January at Sir Devonshire Square teaches essential ingredients, salting, seasoning, and how to build balanced heat and depth. Participants will mix, pack, pot, taste fermented dips and pickle drinks, and take home a freshly made jar. Tickets cost £20; membership available for £2 a month.
Read at London On The Inside
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