Sichuan “Jumping Water” Pickles Making Workshop

If you've never heard of Tiaoshui, you're in for a treat. This Sichuan "Jumping Water" pickles-making workshop in London introduces you to one of China's most beloved quick pickling traditions—a technique that's been keeping summer tables crisp, tangy, and full of life for generations.Over two hours, you'll explore the art of fast pickling the Sichuan way—working with seasonal vegetables like radish, cucumber, and carrot, and building a brine layered with chilli, garlic, ginger, and the unmistakable tingle of Sichuan peppercorn. You get to experiment with your own flavour combinations along the way.What you'll explore:

• The cultural roots of Sichuan pickling and its place in everyday summer cooking.
• How different vegetables and their water content affect texture and taste.
• Building a well-balanced brine and making it your own.
• Quick pickling techniques you can easily recreate at home with whatever's in season.

Your host will guide you through every stage, making sure you understand not just the how, but the why behind each step. You'll leave with a jar of your own handmade jumping water pickles and a set of recipe notes—everything you need to keep the tradition going in your own kitchen.Perfect for food lovers, team-building events, or a sociable evening with friends who appreciate something a little outside the ordinary. All ingredients provided. Read more details