Most of us us have bought a jar of black bean sauce.. but what is it made out of? What does it pair well with? and how do we make it from scratch? The dominant fermentation conversation is in Scandinavia, japan, and Korea yet China has a rich history of its own. Let's talk about Chinese fermentation and take back the sauce into our own hands.

Paocai Bio is a mini workshop series at Tea Base which will explore the intersections of community + biology through a Chinese Canadian lens. Their first Chinese Fermentation workshop will consist of an extensive tasting of 7-10 commercial fermented sauces and ingredients used in Chinese cuisine as well as a take away zine explaining on how they’re made and expanding on how to use them.

Paocai Bio Club is a workshop series independently funded and run through Tea Base. They're discovering what community + biology looks like through food, ancestral medicine, bio fabrication and discourse with a Chinese Canadian lens.