Vimeo is Where it Happens Vimeo is where our Annual Members, and our Substack subscribers access the goods. Showcases are frequently updated. There are many showcases. You contact us each month for the new addresses and passcodes codes.
Sign up for our mailing list at Substack. We occasionally send out posts and announcements – including about books, events, and product reviews – to people on our mailing list. No fee to subscribe.
Paid Subscribers get links and passcodes for closed captioned videos, English language videos each month. Also, access codes for any event we have during that month. There will be many events.
Annual Substack subscribers ($40 for the calendar year regardless of when you subscribe) get to watch all the videos from the entire year to the end of the year. For $12 Monthly, Substack subscribers watch until the end of any month. For the month of September 2023 there are over 40 videos so far.
And it’s Rice Cultures Month, Part 1 and 2. You will be blown away.That’s the point. Of every FryDay and every Dosa Day, and every rice preparation video – including beverages and koji – we made for these months.
We’re starting off with 40+ videos – no spelling error, 40+videos – for this month. To start. Go to Substack to subscribe or here. Hope you learn something useful and enjoy your life.
Vimeo is Where it Happens Vimeo is where our Annual Members, and our Substack subscribers access the goods. Showcases are frequently updated. There are many showcases. You contact us each month for the new addresses and passcodes codes.
Sign up for our mailing list at Substack. We occasionally send out posts and announcements – including about books, events, and product reviews – to people on our mailing list. No fee to subscribe.
Paid Subscribers get links and passcodes for closed captioned videos, English language videos each month. Also, access codes for any event we have during that month. There will be many events.
Annual Substack subscribers ($40 for the calendar year regardless of when you subscribe) get to watch all the videos from the entire year to the end of the year. For $12 Monthly, Substack subscribers watch until the end of any month. For the month of September 2023 there are over 40 videos so far.
Mushrooms, Chocolate, and Hyphae (CC) 16:54 Shoyu and Shoyu Lees(CC) 21:18 How to Make Tamari (CC) 17:12 Koji Uses (CC) 16:43 Black Garlic Misozuke and Vegetable Salad (CC) 3:43 Shoyu Koji and Misozuke Salad (CC) 3:57 Eggplant Misozuke, Bagna Cauda Chicken, Fried Onions, and Romaine Dill and Garlic Pickles (CC) 9:24 Fear of Frying (CC) 3:55 Focaccia sourdough (CC) 7:38 Tomato Shoyu Koji with Malt (CC) 9:58 Amasake (CC) 1:50 Time, Terroir, Taiwan (CC) 13:20 Taiwan Heritage Products (CC) 22:28 Four Soy Sauces: Tamari, Shoyu, Shoyu Koji, and Hishio (CC) 20:43 Fermented Ketchup (CC) 9:58 Japanese versus Korean Tamari (CC) 5:12 Modern Miso and Shoyu Making (CC) 9:16 Urad Dal and Millet Koji (CC) 6:53 Traditional Japanese Rice Koji Making (CC) 15:10 Using the 5 Types of Shoyu (CC) 7:03 Making Miso (CC) 12:58 Chili Crisp (CC) 14:55 Jalapeno Kasuzuke (CC) 13:37 Fermentierte Tomaten Marmelade (CC) 4:56 Chicken Karaage Shio Koji (CC) 1:33 Asparagus or Celery with Shoyu Koji (CC) 4:53 Vegan Kimchi (CC) 3:07 Spiced Shrub (CC) 6:37 Shoyu Koji (CC) 1:42 Shio Koji Salmon (CC) 1:42
Green Tomato (Tomatillo) and Cilantro sauce with chili pepper and fried shallots in oil. Perfect with anything.
It’s hot everywhere. So we’re offering recipes using soy sauce or other tasty sauces that don’t have soy or wheat, etc., and don’t require you’re in the kitchen for any longer than you have to be.
It’s not just about sauces for things. It’s also about the dishes and things you can use them with, depending on what’s in season and what you can access.
Or just how to make some really refreshing and tasty vegetable or vegetarian dishes, to be your main meal, or to accompany whatever else you are making.
We want to make sure you are using an oven as little as possible. That doesn’t mean you can’t make breads, cookies, cakes or anything that a stovetop pan or a slow cooker can’t make. Or frozen desserts. Or chilled soups. Or Salads.
We have over 30 videos – over 4.5 hours – to watch for August. We’re asking people to sign up at Substack to help us maintain a mailing list more easily.
At this point most people don’t even read their emails anymore they get so many. Or are busy getting out of the house! Or traveling. Or working.
So sign up, and contact us when you’re ready. The annual subscription allows you to watch anything you like until the end of the year. The monthly subscription just until the end of any month.
If you are already a Cultures.Group member you don’t have to buy a Substack subscription, but we want you to sign up. Just don’t click on anything else if you want to avoid be asked to subscribe to more and more things on Substack.
And if you’re having problems contact us at kojibook@earthlink.net.
Vimeo is where our Annual Members, and our Substack subscribers access the goods Showcases are frequently updated. There are currently 38 showcases. You contact us each month for the new addresses and codes.
Sign up for our mailing list at Substack. We occasionally send out posts and announcements – including about books, events, and product reviews – to people on our mailing list. No fee to subscribe.
Paid Subscribers (Monthly or Annually) get links and passcodes for at least 5 closed captioned videos, English language videos each month. Also, access codes for any event we have during that month.
Annual Substack subscribers ($60 for the calendar year regardless of when you subscribe) get to watch all the videos from the entire year to the end of the year. For $12 Monthly, Substack subscribers watch until the end of any month. For the month of August 2023 there are 40 videos so far.
You must register at Substack if you want to receive updates. You can also become a paid subscriber and receive links and transcripts to at least 5 videos a month, as well as other material that is available only to paying subscribers: The Substack subscription is $12 a month, or $80 a year.
Cultures and Ferments
If you chose not to become a Substack subscriber at $12 a month or $80 a year, you can purchase a Cultures.Group Annual Membership. You can watch any videos for as many times as you like, whenever you like, as an Annual Member.
Each month the passcodes change for both old and newly released videos. We’ll email them to you when they do. There are hundreds of completed videos, and thousands being edited for streaming and viewing.
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Fresh Asparagus, Purple Carrots, and Garlic as the base for an kimchi style ferment. Vegan version, although fish sauce is always an option, just like fiery spices. There are no fiery spices in this.
It’s the season when asparagus is available in markets. Wild asparagus gets foraged this time of year in the Northern part of the US well, along with fiddlehead ferns, mushrooms, and other things.
Asparagus has somewhat of a bad reputation. It’s smell a little woodsy and like dirty hay if not properly treated, although some people like that directness. Salting it down s for kimchi, or any of the ways we prepare it removes that while highlighting the vegetable’s unique taste.
Asparagus curing in a sagohachizuke bed with some dried shiitake mushrooms. It’s important to remove water from ingredients not just to concentrate their flavor, but also to increase access to the enzymes in the koji based bed. If you can’t deal with an ongoing fermentation bed that requires maintenance – although this one can live in the fridge and requires only a weekly stir – make some amasake (sweet koji) or use bottled shio koji with the ingredients that you have.
Asparagus Ways
For our month long series of events on Sundays this June for Asian and Asian American Cultures and Fermentswe recorded videos on using asparagus, domesticated or foraged, in several ways.
How to make Asparagus Kimchi, Asparagus Chawan Mushi, Stir Fry Asparagus – the videos describe techniques, and ingredients. They includs recipes. Their point is that they encourage no waste, use of local or readily accessible and inexpensive ingredients, and are pretty easy to make.
Our videos try to include vegan, or vegetarian versions, but we are not against using anything that will deliver taste, and nutrition based on available ingredients – even ones that are not organic. If can only access or afford celery, for example, or foraged fiddlehead ferns – they work.
Knowing the techniques of cooking, fermenting, and culturing – and when to apply them – sometimes simply by just salting or soaking ingredients down before rinsing and using them in a recipe, allows you to make tasty things that look great, and are nutritious.
If you have, and know how to use liquid salt koji (shio koji) from a bottle you can take fresh asparagus or anything else really, and improve its taste. You don’t have to make it yourself.
And, frozen or canned ingredients, even ones that contain ascorbic acid or citric acid, for example, are often great workarounds if you can’t get anything fresh or local within your budget range.
Cultures and Ferments
The Cultures and Ferments events and videos are part of a Cultures.Group Annual Membership. You can watch any videos for as many times as you like, whenever you like, as an Annual Member. Each month the passcodes change for both old and newly released videos. We’ll email them to you when they do.
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Both annual members and paying Substack subscribers receive emailed invites to events. Annual Members that have not RSVP’ed seven days before any event are not guaranteed a space. When there are open spaces for an event we post notices to our non-paying substack subscribers, and social media account followers.
Annual Membership 2023
Ferments and Cultures
($75 only until June 1, 2023) Annual Membership includes access to every event in 2023, and all available archived and new videos from now until the end of 2023. January 1 to December 31, 2023. Plus all events and videos of the last ten years as they are edited.
I went to my local fish store. They had the most amazing selection of fresh fish. It smelled like everything from the ocean was in the store – except for the rotting parts washed up on the shore. They had several kinds of dried fish, smoked fish and an amazing selection of frozen fish. The same way that most high end sushi shops or Japanese fish sellers do it. Keep it safe. Preserve the taste and texture. ( https://culturesgroup.substack.com)
The most stunning display of tinned fish from around the world. Expensive brands, not your average sardines or tuna in salt water or olive oil.
But even those can be incredibly tasty, especially if you know to drain them and dress them before eating. All it takes is a little hot sauce.
And few drops of shio koji, or amasake and herbs, oil, or seasoned shoyu can turn a very inexpensive product with lots of protein and usually lots of calcium into a feast. As can any citrus you have.
Actually, some Vitamin C powder – yep, ascorbic acid – is not only functional but tasty too. As Sid natto and mustard. But I digress.
Any of these can be a really exciting replacement for anchovies on a Caesar salad. Not that anchovies lack the umami cred to make everything taste better, but a tin of smoked salmon in extra virgin olive oil is what they serve for brunch in Heaven.
Usually with hard boiled eggs on radicchio with a tarragon and mustard vinaigrette. Okay, dill if you’re not already having some half sours on the side. And sliced red onions. With lemon. And capers.
The really tasty tinned fish can easily be turned into a miso type paste, or even become the stock or broth for a fish stew that uses cooked potatoes or hominy or yucca, celery and a little carrot. Yes, you may throw in a hot pepper if that’s your desire. But the little ones tend not to not be into that type of thing.
Cook up some shiitake mushrooms or whatever you can find with cream or dashi or stock and whatever veg you’re using, then at the last minute mix in the tinned fish and let it heat up for just a minute off the heat before serving over a heavily toasted country style sourdough plank.
Did I mention that fried potatoes soaked in vinegar or a citric acid Shio Koji before being fried are the tastiest. In fact, do that with the tinned fish for an amazing tempura. But, that is what God has for brunch.
Making fish jangs or misos or pastes is a little – but not much – more complicated. We have lots of videos on this using whatver you can catch. Sure, you can use expensive tinned fish. You can also use fish heads or even bottled fish sauce to make them.
Check this out
These are our current showcase titles:
Fish Sauces, Garums and Pickles
Japanese Cultures, Ferments and Foods
Sea Vegetables
Pickled Things
Baking with Cultures
Cheese (Dairy Based)
Events, Discussions, and Tours
Gluten Free Breads, Cookies, Meals and Drinks
Kimchi and Other Korean Ferments
Rice Koji: Cooking, Pickling and Amasake
Making and Maintaining Cultures and Mushrooms
Charcuterie and Meat
Sake: How to Nihonshu
Salt, Sweets, Ceremony, and Rituals
Shio Koji and Using It
Vegan Foods and Drinks
Dumplings and Pasta
Fermented Drinks and Elixirs
Jams, Chutneys, Condiments, Salsas and Seasonings
B.Subtilis and Natto
WritersCultures
Misos and Pastes
Corn, Grits, Polenta and Masa
Fermented Drinks and Elixirs
Indian Ferments and Breads
Cheese (Plant Based)
Kefirs, Qū, Nuruk, Ragi, Acetobacter, Rejuvelac, and Lactobacteria
Shoyus, Soy Sauces, and Savory Sauces
Rhizopus and Tempeh
Pressure Canning and Preserving
Vegetable Ferments
We have 31 showcases designated for viewing. Our Membership fee is $150 a year ($75 until April 15th, and we will reserve that price for you if you let us know before then. https://paypal.me/FermentsandCultures (PayPal)
Not all of the showcases are open now.
When you become an Annual Member you get addresses for lots of showcases, although many do not become available until after a related live event or later in the year.
Other showcases become available when they are edited and/or subtitled into English (or other languages).
This also happens throughout the year. We know it’s easy to downlod videos, but please don’t. You can watch videos in their showcases whenever you want.
If you’d like to make videos about your work, blog, books, research contact us.
Showcase names will most likely not change, although we might add some new ones.
The passcodes for the showcases change very frequently. It may take 48 hours or more to respond, so please stay in touch and plan ahead.
Our showcases and videos are not searchable online.
Ken Fornataro is an experienced chef, researcher, educator, baker, and activist. Still in his teens in the 70s, he was named Executive Chef at The Hermitage restaurant in Boston, specializing in Imperial Russian and regional cuisines of the then USSR.
From there, he worked at prestigious and often private establishments around the world with Julia Child, Michel Guérard, Anthony Bourdain, and many other influential chefs who shared their knowledge of traditional Japanese, French, Jewish, Mexican, Chinese, Italian, Russian, Indian, whole food cooking, preservation and fermentation techniques.
Ken also ran both the kitchen and catering services for Troutbeck in upstate New York, using locally grown and sustainably sourced ingredients in the 1980s.
At Bloomingdale’s flagship store in Manhattan, he ran the Fresh Foods department kitchens that included a line of his own prepared, preserved and fermented foods.
Since 2010 he has led Cultures.Group as the CEO/Executive Chef in a pro bono capacity. Cultures.Group uses fire, sun, water, cold and microbes such as Rhizopus and Aspergillus, as well as yeasts and bacteria in traditional and novel ways to create pickles, miso, amino pastes, tamari, shoyu, cheese, fish sauce, amazake, rice wine, milk kefir, kimchis, garums, bread, vinegar, and mirin.
Get your tickets at KojiCon.Org and make sure you tune in for sessions from experts who are dedicated to keeping traditions alive, transferring knowledge, and saving delicious, nutritious, culturally significant techniques that are in danger of being lost.
Don’t worry if you can’t attend all of these amazing virtual sessions live – all presentations will be recorded and available for a full year after the conference, along with content from Kojicon 2021 and 2022!
Yellow Farmhouse is committed to community building and inclusion and offers different ticketing tiers to Kojicon to provide access for as many people as possible.
Connecticut Residents
Thanks to a generous sponsorship from CT Humanities, we are also offering free Kojicon 2023 registration to residents of Connecticut and for teachers working in Connecticut schools. Register at the link in our bio or at kojicon.org.
Kojicon 2023: Preserving the Past, Fermenting the Future runs from February 20 to March 5 and is presented by @yellowfarmct, an education center on a working farm in Stonington, CT, and @ourcookquest, Co-Author of Koji Alchemy.
Discover sun-fermented soy sauce-making and application with third-generation black soy bean sauce maker Ozzy Hsieh, brewer at Yu-Ding-Shing and Founder and Chef of Future Dining Table.
Yi-Cheng Hsieh (Ozzy) is the third-generation black soybean sauce brewer of “Yu-Ding-Shing”, Taiwan. He is also the founder and chef of “Future Dining Table”, a series of food events connecting local farmers and consumers with vegetarian/plant-based cuisine, using Yu-Ding-Shing’s artisanal black soybean sauce.
Besides promoting black soybean sauce brewing culture of Xiluo, Taiwan, Future Dining Table aims to introduce the terroir of Yunlin county (Midsouth Taiwan), inviting experts from different fields to lead discussions about agriculture, placemaking, and regional revitalization. The ultimate goal is to make Taiwanese black soybean sauce worldwide.
Register Now, Watch Later
Get your tickets at KojiCon.Org and make sure you tune in for sessions from experts who are dedicated to keeping traditions alive, transferring knowledge, and saving delicious, nutritious, culturally significant techniques that are in danger of being lost.
Don’t worry if you can’t attend all of these amazing virtual sessions live – all presentations will be recorded and available for a full year after the conference, along with content from Kojicon 2021 and 2022!
Yellow Farmhouse is committed to community building and inclusion and offers different ticketing tiers to Kojicon to provide access for as many people as possible.
Connecticut Residents
Thanks to a generous sponsorship from CT Humanities, we are also offering free Kojicon 2023 registration to residents of Connecticut and for teachers working in Connecticut schools. Register at the link in our bio or at kojicon.org.
Kojicon 2023: Preserving the Past, Fermenting the Future runs from February 20 to March 5 and is presented by @yellowfarmct, an education center on a working farm in Stonington, CT, and @ourcookquest, Co-Author of Koji Alchemy.
Soirée-Leone – Wild Shoyu Made with Wild corn koji spores Deepa Reddy – Fermented Bajra (Pearl Millet) Kambu koozh Kartik Sinha – Winter Pickles and the Salt Satyagraha Christine Krauss – Yubeshi (Redux) Wade Fox – Maillard, Miso and Mushrooms Erica Carson – Koji based Fruit, Nut and Seed Lebkuchen|Ishan Sengupta – Kasundi, West Bengali Mustard Condiment Sean Doherty- Salt Risen Bread with Maine Grains ¿Adonde? Lab – Chestnut Miso, Shio Koji Salt Percentages Corey Bullock – Barley koji made for Red Bean Meju, Wood Fired Eggplant Amino Sauce with oat shoyu koji Dawn Woodward – Rhubarb Rye Galette, Rye Sourdough Bread, Two Variations, Estonian Style Rye Sourdough with Oats, Beets and Beet Kvass Ellie Markovitch – Sourdough Tortillas, Sourdough Primer: How to feed your mother, How to make pita bread, English muffins and a basic country loaf, Alua (Corn Kvass), and Brazilian Fermented Rice Cakes Kenji Muramoto – Oatzuke, Umeshu, Rhubarb Umeboshi paste Priya Mani – Vethal, Yogurt Fermented and Dehydrated Vegetables Ken Fornataro – Mustard SourDosa Pickles
Kambu Koozh
Ferments and Cultures
Annual Membership includes access to every event in 2023, and all available archived and new videos from now until the end of 2023. January 1 to December 31, 2023. Plus all events and videos of the last ten years as they are edited.
Future koji. Soyless, all grain protein multiple Aspergillus spore fruity chestnut popcorn caramel smelling koji for a soy sauce. Prepping for @cultures.group upcoming event on January 26th at 7AM EST.
You can still enroll as an Annual Member if interested before the $ jump! $75 for the entire year of events, plus the past ten years of videos and all new events and videos in 2023. After April 15th Annual Membership through PayPal (https://paypal.me/FermentsandCultures) goes to $225 year.
Presentations on January 26 (7AM EST)
Soirée-Leone – Wild Shoyu Made with Wild corn koji spores Deepa Reddy – Fermented Bajra (Pearl Millet) Kambu koozh Kartik Sinha – Winter Pickles and the Salt Satyagraha Christine Krauss – Yubeshi (Redux) Wade Fox – Maillard, Miso and Mushrooms Erica Carson – Koji based Fruit, Nut and Seed Lebkuchen|Ishan Sengupta – Kasundi, West Bengali Mustard Condiment Sean Doherty- Salt Risen Bread with Maine Grains ¿Adonde? Lab – Chestnut Miso, Shio Koji Salt Percentages Corey Bullock – Barley koji made for Red Bean Meju, Wood Fired Eggplant Amino Sauce with oat shoyu koji Dawn Woodward – Rhubarb Rye Galette, Rye Sourdough Bread, Two Variations, Estonian Style Rye Sourdough with Oats, Beets and Beet Kvass Ellie Markovitch – Sourdough Tortillas, Sourdough Primer: How to feed your mother, How to make pita bread, English muffins and a basic country loaf, Alua (Corn Kvass), and Brazilian Fermented Rice Cakes Kenji Muramoto – Oatzuke, Umeshu, Rhubarb Umeboshi paste Priya Mani – Vethal, Yogurt Fermented and Dehydrated Vegetables Ken Fornataro – Mustard SourDosa Pickles
Register! Annual Membership 1/01/2023 to 12/31/2023 – plus all events and videos of the last ten years!
Annual Membership includes access to any event in 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023. Only available to 4/15/2023
Rye baking inspired an all rye sourdough starter at 150% hydration with 30% of fermented rye described by @evelyns.crackers – but with the rest strong wheat flour. Instead of caraway or coriander toasted cinnamon and raisins were added. Incvredily easy to handle, and very tasty.
Presentations on January 26 (7AM EST)
Dawn Woodward of Evelyns Crackers
Dawn Woodward – Rhubarb Rye Galette. Rye Sourdough Baking, Two Variations. Estonian Style Rye Sourdough with Beet Kvass.
Ellie Markovitz – Tortillas, Sourdough Primer: How to feed your mother and how to make pita bread, English muffins and a basic loaf – plus Alua (Corn Kvass), Brazilian Fermented Rice Cakes
Register! Annual Membership 1/01/2023 to 12/31/2023 – plus all events and videos of the last ten years!
Annual Membership includes access to any event in 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023. Only available to 2/15/2023
Yubeshi is a Japanese sweet or savory type of confectionary, like a chutney or sweetmeat that is decidedly dried to allow for transport. They originated as snacks that warriors could take on the road. Although it can be made as a block or whatever shape, people like to stuff them into fragrant, hollowed out citrus shells, especially yuzu.
They almost always have some amount of sugar, and they are steamed after making. Then they are dried. They are typically made from a combination of ingredients that emphasize their sweetness or savoriness. The ones made with miso, for example, typically have nuts and no flour. The sweeter ones are made with rice or other flours, sugar and something salty like soy sauce or a lighter miso. Often dried fruits are added.
Christine Krauss is a foraging and fermentation teacher in Munich. Her goal is to combine global food and fermentation techniques with regional and seasonal products to expand the regional flavor world and create new flavors for a climate compatible cuisine. She sees her work, sharing her knowledge of finding and using the unexpected and unknown flavors that grow on our doorsteps and expanding the flavor spectrum of our regional products with global food and fermentation techniques. Christine develops climate-culinary events with new, surprising flavors, delicious, sustainable and joyful food on the table with products that grow and ferment where we live. Find her on Instagram @chirp_food
Yubeshi stuffed into a Yuzu shell by @Chirp_Food
Register and Watch! Annual Membership 1/01/2023 to 12/31/2023 – plus all events and videos of the last ten years!
Annual Membership includes access to any event in 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023. Only available to 2/15/2023
December 30th at at 11AM EST (New York) is the final session of our WritersCultures program, and the start of a new year of Salt and Ceremony. We have many things planned for those that become Annual Members.
Before the end of the year that will cost you $75. Once 2023 rolls around that will cost $150 dollars. See below for registration information.
Eleni Michael with Moungra, a unique sourdough based ferment specific to Cyprus.
Using leaven or sourdough, or any fermenting starch like rice paste, to make ferments is an ancient practice. Thanks to Charles Perry for translating into English some of the most important history of fermentation, preservation and pickling.
For the final day we have an amazing line up. So far, that includes Christine Krauss of Chirp Foods making her version of subeshi, or walnut and miso stuffed citrus sweetmeat or confection. Nancy Singleton Hachisu has redone her entire presentation and added some crucial photos and narrative to her Nami no Hana (波の花) Do Goen segment.
Mustard Kraut made with cabbage and corn sourdough starter
We also have Ken Fornataro on ancient and modern ferments using sourdough or grain based leavens as was done – and in some places, still is – very commonly.
Then, Vanika Choudhary will demonstrate a regional version of a pumpkin miso – easily adapted to where you live – using rice koji and peppers native to her part of India.
Takashi Sato of San—J instructs you to make a very intense, gluten free version of shoyu or Japanese soy sauce called tamari, then offers some brilliant ways to use it. And Dawn Woodward of Evelyn’s Crackers presents a trio of amazing rye and whole grain based breads and desserts.
And there’s more. But you’re not going to see other than the above until 2023. Salt and Ceremony is the final, months long group of Sessions of our program WritersCultures. Before December 31st Annual Membership costs $75. In January of 2023 it goes to $150.
Annual Membership from 12/01/2022 – 12/31/2023 plus all events and videos
Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023
On the 18th of December at 3PM EST (New York) we will broadcast the videos submitted by a group called Fermenthings. They are located in Belgium, yet setting an international example of how the basic principles of fermentation can, and should be applied in a sustainable way to create amazing tasting foods and beverages.
If you have not yet registerered for all the Salt and Ceremony events that come with an Annual Membership for the entire year of 2023 as well you should do it before the end of this year.
If you purchase an annual membership you not only get to attend, or access at a later date, all of the December events but also an entire year of hundreds of new videos and events that we offer in 2023.
Annual Membership from 12/01/2022 – 12/31/2023 plus all events and videos
Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023
William Rubel – Hearth and Heritage – William is an author who writes about traditional food and foodways, including “Bread, a global history” (2011). He also writes about Early Modern British Gardens, and for a more general audience for Mother Earth News on bread, gardening, and more. He is the co-director of the Samburu Lowlands Research Station, Lengusaka, in Northern Kenya at Sambururesearch.com.
William is the founding editor (1972) of Stone Soup, the magazine of writing and art by young people. His book, “The Magic of Fire, 100 recipes for fireplace and campfire” was published in 2002 and was Nominated for the James Beard Award and won the World Gourmand Award, in France. William was awarded is a Chevalier de l’Ordre du Mérite Agricole, an honor bestowed in him for his work in traditional foodways, including his bread research. He is currently writing a history of bread for the University of California Press.
Suggested Serving with mushrooms
If you purchase an annual membership you not only get to attend or access all of the December events, but an entire year of hundreds of new videos, events, and videos repurposed based on feedback. For $75 USD here:https://www.paypal.me/FermentsandCultures
This offer is only good until 12/31/2023 Eastern Time. After that, if we have available spaces, the fee will be $150 dollars for the same content.
Annual Membership from 12/01/2022 – 12/31/2023 plus all events and videos
Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023
The recipe below is for a baking powder bread. This is the bread that Emily Dickinson learned to make on September 26, 1845. It became her father’s favorite bread. Throughout the 19th century this bread was understood to have value on many levels – including being perfect for last minute production as you just mix the dough, knead, put into the baking pan and bake.
The ingredients areunbleached all purpose wheat flour, water or milk, baking powder and salt. This males a single loaf weighing a little over one pound (580g).
Recipe
Flour 350g Water or milk 260g – 280g Baking powder 14g Salt 3g-7g
Pre-heat oven to 385F 196C. Butter or oil a bread tin suitable for a loaf of roughly 1 pound, 450g. In a bowl, thoroughly mix the flour, baking powder, and salt. When the oven has reached temperature, add the water or milk, mix, and then knead to develop the gluten. This is very important. This is a bread, not a cake, and it will have the crumb structure and texture of bread if it is well kneaded. Form into rectangular shape that fits your bread tin.
The dough should fill the tin to around the ¾ level. Slip into the pre-heated oven without further delay and bake until done, 40 to 50 minutes. Let cool, then slice and enjoy!
Chelow ba Tah Dig is one of the most famous Persian rice dishes. For Salt and Ceremony, Dr. Nader Mehravari will detail how salt is used three different ways in the prepartion of this dish. Salt and Ceremony is the name of the group of 6 sessions that place during the month of December. There are live parts that get recorded, and videos associated with each session.
If you purchase an annual membership you not only get to attend or access all of the December events, but an entire year of hundreds of new videos, events, and videos repurposed based on feedback. For $75 USD here:https://www.paypal.me/FermentsandCultures
If you are interested in participating live in any event from now un til 12/31/2023 and watching curated videos the entire year of 2023 that will teach you how to cook, ferment, bake, preserve, and brew use the form below two register now.
This offer is only good until 12/31/2023 Eastern Time. After that, if we have available spaces, the fee will be $150 dollars for the same amazing content.
Annual Membership from 12/01/2022 – 12/31/2023 plus all events and videos
Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023
Shab-é-Yaldā is the Persian celebration of the winter solstice. This longest night of the year has been celebrated in the Persianate world for 5000 years. It is an important celebration, second only to the Persian New Year.
On Yaldā night (شب یلدا), after dinner, family members typically gather around a colorful spread of pomegranate, watermelon, persimmon, mixtures of dried fruit and nuts, various Persian confections, and a book of poems by the 14th century Persian poet Hāfez.
For Salt and Ceremony, Dr. Nader Mehravari will present on Yaldā. Salt and Ceremony is the name of the group of 6 sessions that place during the month of December. There are live parts that get recorded, and videos associated with each session.
If you purchase an annual membership you not only get to attend or access all of the December events, but an entire year of hundreds of new videos, events, and videos repurposed based on feedback. For $75 USD here:https://www.paypal.me/FermentsandCultures
If you are interested in participating live in any event from now un til 12/31/2023 and watching curated videos the entire year of 2023 that will teach you how to cook, ferment, bake, preserve, and brew use the form below two register now.
This offer is only good until 12/31/2023 Eastern Time. After that, if we have available spaces, the fee will be $150 dollars for the same amazing content.
Annual Membership from 12/01/2022 – 12/31/2023 plus all events and videos
Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023
For Salt and Ceremony , Chef Ken Fornataro will demonstrate that 10% sodium percentage sourdough bread can make an amazingly tasty and useful bread. It’s all about time and temperature and sequence.
Salt and Ceremony is the name of the group of 6 sessions that place during the month of December. There are live parts that get recorded, and videos associated with each session.
If you purchase an annual membership you not only get to attend or access all of the December events, but an entire year of hundreds of new videos, events, and videos repurposed based on feedback. For $75 USD here:https://www.paypal.me/FermentsandCultures
If you are interested in participating live in any event from now un til 12/31/2023 and watching curated videos the entire year of 2023 that will teach you how to cook, ferment, bake, preserve, and brew use the form below two register now.
This offer is only good until 12/31/2023 Eastern Time. After that, if we have available spaces, the fee will be $150 dollars for the same amazing content.
Annual Membership from 12/01/2022 – 12/31/2023 plus all events and videos
Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023
$75.00
10% Salt Sourdough Bread with Fresh Rosemary and Caciocavallo
Melanie McIntosh is a Chef based in South-East London. She makes pickles, ferments and condiments using produce from around the UK and British Isles – using quite literally what’s surrounding the Islands: seaweed.
For Salt and Ceremony Melanie will be demonstrating recipes using mostly store cupboard ingredients. First, a display of seaweeds she has in her kitchen. Then, a banana blossom ceviche using different dried seaweeds, laverbread, a part of Welsh breakfast that uses a seaweed that is sometimes called nori, and a Japanese way of preservation using mirin and shoyu or tamari called tseukedane.
Salt and Ceremony is the name of the group of 6 sessions that place during the month of December. There are live parts that get recorded, and videos associated with each session. If you purchase an annual membership you not only get to attend or access all of the December events, but an entire year of hundreds of new videos, events, and videos repurposed based on feedback. For $75 USD here: https://www.paypal.me/FermentsandCultures
If you are interested in participating live in any event from now un til 12/31/2023 and watching curated videos the entire year of 2023 that will teach you how to cook, ferment, bake, preserve, and brew use the form below two register now.
This offer is only good until 12/31/2023 Eastern Time. After that, if we have available spaces, the fee will be $150 dollars for the same amazing content.
Annual Membership from 12/01/2022 – 12/31/2023 plus all events and videos
Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023
Alex Gunuey (aka ChefAlexG) demonstrates three different types of French salt – Fleur de sel (Camargue and Guérande), sel gris (Grey salt), Sel de Salies-de-Béarn – and how he uses them. He has several videos in the Salt and Ceremony sessions.
There are two regions that produce salt in France (and fleur de sel) The Camargue in south of France, where the river Rhone meet the Mediterranean Sea, and Britany, Sel de Guerande, known for its grey salt and flour de sel.
Salt and Ceremony is the name of the group of 6 sessions that place during the month of December. There are live parts that get recorded, and videos associated with each session. If you purchase an annual membership you not only get to attend or access all of the December events, but an entire year of hundreds of new videos, events, and videos repurposed based on feedback. For $75 USD here: https://www.paypal.me/FermentsandCultures
If you are interested in participating live in any event from now un til 12/31/2023 and watching curated videos the entire year of 2023 that will teach you how to cook, ferment, bake, preserve, and brew use the form below two register now.
This offer is only good until 12/31/2023 Eastern Time. After that, if we have available spaces, the fee will be $150 dollars for the same amazing content.
Annual Membership from 12/01/2022 – 12/31/2023 plus all events and videos
Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023
For the Salt and Ceremony sessions Ekta describes the role of salt in fermented bread. She compares different percentages of salt to the same sourdough bread recipe.
The Role of Salt in Fermented Breads
Ekta Maheshwari is an ex-consumer market researcher whose interest in Sourdough baking and a life-changing move from India to Toronto led her to the kitchens of Prairie Boy Bread (a sourdough bakery).
Her quest to learn more about sustainable eating led her to work with Dawn of Evelyn’s Crackers (Whole-grain bakery) whose work has been an immense source of inspiration for her.
Ekta sees food as a lens to learning more about the intricacies of the world. Food has also been a medium for her to connect cultures and navigate the experience of being a first-generation immigrant.
She also hosts Sourdough baking workshops for beginners which she plans to resume soon. Find her on Instagram @gulp.fiction to learn more.
Salt and Ceremony is the name of the group of 6 sessions that place during the month of December. There are live parts that get recorded, and videos associated with each session. If you purchase an annual membership you not only get to attend or access all of the December events, but an entire year of hundreds of new videos, events, and videos repurposed based on feedback. For $75 USD here: https://www.paypal.me/FermentsandCultures
Annual Membership from 12/01/2022 – 12/31/2023 plus all events and videos
Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023
$75.00
If you are interested in participating live in any event from now un til 12/31/2023 and watching curated videos the entire year of 2023 that will teach you how to cook, ferment, bake, preserve, and brew use the form below two register now.
This deal is only good until 12/31/2023 Eastern Time. After that, if we have available spaces, the fee will be $150 dollars for the same amazing content.
Using a handful of Autumnal & Early Winter Ingredients, Savage Craic brings you funky fermented flavours to enhance your bespoke traditions & create your own holiday feast rituals. This includes Celeriac & Beetroot with Cacao & Chili , and a fennel and juniper Brussel Sprout Tops ferment.
Llewyn Máire (they/ she) is a queer microbial steward, chef, maker and intersectional witch — currently fermenting food and sound in the Republic of Ireland.
They curate food and art with their life partner, Lisa Newman, as 2 Gyrlz, make sound as Sardonik Grin, and bring fermentation to their community as Savage Craic.
Serve Symbiotic Realness & Cultivate Environments conducive to Change
Salt and Ceremony is the name of the group of 6 sessions that place during the month of December. There are live parts that get recorded, and lots of videos associated with each session. If you purchase an annual membership you not only get to attend or access all of the December events, but an entire year of hundreds of new videos, events, and videos repurposed based on our member’s feedback. For only $75 USD.
Annual Membership from 12/01/2022 – 12/31/2023 plus all events and videos
Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023
$75.00
If you are interested in participating live in any event from now un til 12/31/2023 and watching curated videos the entire year of 2023 that will teach you how to cook, ferment, bake, preserve, and brew use the form below two register now.
This deal is only good until 12/31/2023 Eastern Time. After that, if we have available spaces, the fee will be $150 dollars for the same amazing content.
Although this can be made with different types of cream, including a thick nut milk and a vegan butter or oil, it is in it’s true glory as invented by a Frenchman in the 1970’s. They used, and still use, fresh cream, butter, sugar and sometimes even add ins like nuts or citrus.
Fleur de Sel is a finishing salt well suited to salted caramels.
We’ll be covering the add in as well as the vegan versions in 2023 during our monthly online get togethers, but this dairy version is coming up this Sunday in one of our Salt and Ceremony sessions with Naomi Duguid, Krish Roy, Melanie McIntosh, Ekta Maheshwari, Alex Gunuey, Amy Kalafa, Ken Fornataro, and Llewyn Màire.
Salt and Ceremony is the name of the group of 6 sessions that place during the month of December. There are live parts that get recorded, and lots of videos associated with each session. If you purchase an annual membership you not only get to attend or access all of the December events, but an entire year of hundreds of new videos, events, and videos repurposed based on our member’s feedback. For only $75 USD.
If you are interested in participating live in any event from now un til 12/31/2023 and watching curated videos the entire year of 2023 that will teach you how to cook, ferment, bake, preserve, and brew use the form below two register now. This deal is only good until 12/31/2023 Eastern Time. After that, if we have available spaces, the fee will be $150 dollars for the same amazing content.
Annual Membership from 12/01/2022 – 12/31/2023 plus all events and videos
Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023
$75.00
Amy Kalafa demonstrates Caramel au Beurre Salé de Bretagne, or Salt Caramel
Nancy has inspired millions to explore the food traditions of Japan, as well as locally farmed and raised foods by routing artisans out. Her farmhouse is legend.
She has provided a singularly fascinating and incisive presentation. She will discuss the Japanese cultural and ceremonial context on salt, the salt monopoly in Japan, the exciting state of current artisanal salt making, and the three important steps to salt making. Key Japanese salting methods will be discussed such as salt-massaging vegetables, and salt sprinkle for fish.
Her books include: Japanese Farm Food, Preserving the Japanese Way, Japan: The Cookbook, Food Artisans of Japan, and Japan: The Vegetarian Cookbook (Phaidon, May 2023).
Annual Membership from 12/01/2022 – 12/31/2023 plus all events and videos
Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023
Pulque. You have probably never heard of it. If you have, you probably had no idea that it’s the secret culture added to vegetable ferments, sausages or cured meats. That why Galia is facilitating the opening day of Salt and Ceremony after introducing Sandor Katz, then presenting an amazing story and recipe on Pulque. She’ll explain to you what a truly miraculous thing pulque is. And tragically, like so much else in this world, it’s being destroyed in the name of greater corporate profits for people that don’t even live where it grows. We hope you join us as a member – now if you purchase an Annual membership you get into all 6 December Salt and Ceremony events, and get to watch them for an entire year!
Galia Kleiman
Annual Membership from 12/01/2022 – 12/31/2023 plus all events and videos
Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023
Full Schedule below. You can register for Annual Membership that includes all the upcoming Salt and Ceremony sessions, and access to everything from 11/01/2022 to 12/31/2023. Or, you can register for individual events, or a $50 package for 2 events, or $60 for all 5 events. $75 gets you into all events, past, present and future – until 12/31/2023. Only Annual Members (and Salt and Ceremony video makers) will have access to videos past 12/31/2022.
Annual Membership from 11/01/2022 – 12/31/2023 plus all events and videos
Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023
$75.00
Salt and Ceremony – Any 2 Sessions
Salt and Ceremony Sessions take place on December 4th, December 5th, December 11th, December 12th, and December 18th. Each event will have a live hour long presentation, then 2 hours of streaming videos. Registrants that do not opt to purchase an Annual membership have until 12/31/2022 to view the recordings and associated videos.
$50.00
Salt and Ceremony – All Five Sessions
All Five Events of Salt and Ceremony. Sessions take place on December 4th, December 5th, December 11th, December 12th, and December 18th. Each event will have a live hour long presentation, then 2 hours of streaming videos. Registrants that do not opt to purchase an Annual membership have until 12/31/2022 to view the recordings and associated videos.
$60.00
Salt and Ceremony – December 4th : Past, Present and Future Salt
You can purchase access to this individual Salt and Ceremony event. You will have access to the live event, and the recording, when completed, associated with that event until 12/31/2022. 1:00 to 4 PM EST. Picture is of Kevin Gondo of Shared Cultures in San Francisco. He and Eleana Hsu are presenting at this first session with Galia Kleiman, Sandor Katz, Maria Mantilla, Soirée-Leone, Nancy Singleton Hachisu, Haruko Uchishiba, Will Moffat, Takashi Sato and others.
$30.00
Salt and Ceremony – December 5th: Salt, Grains, Seeds and Beans
You can purchase access to this individual Salt and Ceremony event. You will have access to the live event, and the recording, when completed, associated with that event until 12/31/2022. 1:00 to 4 PM EST. With Dawn Woodward, Katrya Kalyuzhna, Jennifer Lapidus, Ekta Maheshwari , Sean Doherty, Darra Goldstein, Ellie Markovitch, Fermenthings, and others
$30.00
Salt and Ceremony – December 11th: The Miracle of Salt
You can purchase access to this individual Salt and Ceremony event. You will have access to the live event, and the recording, when completed, associated with that event until 12/31/2022. 11:00 TO 2:00 PM EST. With Priya Mani, Naomi Duguid, Krishnendu Ray, John Hutt, Melanie McIntosh, Cultured and Cured Alex Gunuey and Amy Kalafa, Karen McAthy, Llewyn Máire, and Vanika Choudhary
$30.00
Salt and Ceremony – December 12th: Salt, Sand, and Survival 5:00 to 8:00 PM EST
You can purchase access to this individual Salt and Ceremony event. You will have access to the live event, and the recording, when completed, associated with that event until 12/31/2022. 3:00 PM TO 6:00 PM EST. With Meredith Leigh, Laurent Serin and Javier Gutiérrez Carcache of ¿Adonde Lab?, Nader Mehravari , Eve Jazmati, Trevor Warmedahl, Kartik Singh, Connie Chew, Anshita Dawar and others.
$30.00
Salt and Ceremony – December 18th: Salt, History, and Cultures 3:00 to 6:00 PM EST
You can purchase access to this individual Salt and Ceremony event. You will have access to the live event, and the recording, when completed, associated with that event until 12/31/2022. 3:00 PM TO 6:00 PM EST. With William Rubel, Justin Tyler Tate, Patrícia Miguel, Eleni Michael, Wade Fox, TJ Vestal, Ken Fornataro and others
$30.00
Individual Salt and Ceremony events costs $30 USD. $50 for 2 sessions of Salt and Ceremony, $60 for all 5. Each session has a live segment of about an hour, then two hours of streaming videos made by people from all over the world.
Buying a new Annual Membership at $75 also means you will be able to access, at no additional cost, all the Salt and Ceremony sessions and any event in 2023, as well as access to any new videos and the edited ones as they become available. Please specify what you would like at the payment link https://PayPal.me/FermentsandCultures
Karen McAthy is the CEO, co-founder of Lumi Foods and Blue Heron Cheese from Vancouver, Canada, the author of the first and significantly expanded second edition of The Art of Plantbased Cheesemaking (winner of the 2018 Gourmand World Cookbook award, vegan category), and has taught hundreds of students from around the world, how to make cultured plant based cheeses.
Salt and Aging Plant based Cultured Cheeses: rind and flavor development.Register Here: Annual Membership Includes all Salt and Ceremony Sessions, access to hundreds and hundreds of videos, and access to videos and events until December 31, 2023
While plant-based cheese methodology lacks a universal cohesion like its dairy counterpart, or longer established fermentation practices, the beginnings of universal approaches are starting to coalesce. Many focus on creating precise replicas of dairy standards, but this workshop is intended to focus on how plant based cheeses can be stand alone new cheeses, with their own characteristics, and learning how to age a cheese is key to understanding the relationship between microbes, salt, humidity and temperature, and other factors.
Selection of Blue Heron Cheeses
On December 11th we will be featuring Karen’s workshop videos as part of our Salt and Ceremony Events. This session: The Miracle of Salt, is live broadcast from 11:00 AM EST to 2:00 PM EST. The first hour will be a live event, followed by streaming videos. All of this will be available in the showcases for these events. If you can’t attend the event and participate live, you can watch them later. But you must register (See below).
Karen is the CEO, co-founder of Lumi Foods and Blue Heron Cheese from Vancouver, Canada, the author of the first and significantly expanded second edition of The Art of Plantbased Cheesemaking (winner of the 2018 Gourmand World Cookbook award, vegan category), and has taught hundreds of students from around the world, how to make cultured plantbased cheeses. Under her direction, Lumi Foods is currently developing a line of vegan starter cultures specifically for use in plantbased and alternative dairy cheesemaking practices, a result of research undertaken within a Lumi led consortium project in Protein Industries Canada. https://lumifoods.com
Salt and Ceremony Sessions
December 4th : Past, Present and Future Salt – 1:00 to 4 PM EST December 5th: Salt, Grains, Seeds and Beans – 1:00 to 4PM EST December 11th: The Miracle of Salt – 11:00 to 2:00 PM EST December 12th: Salt, Sand, and Survival – 5:00 to 8:00 PM EST
$75 for Annual Membership that includes from November 1, 2022 to 12/31/2023 (that’s 14 months) and all the Salt and Ceremony sessions.
Individual Salt and Ceremony events costs $30 USD. $50 for all 4 sessions of Salt and Ceremony. Each session has a live segment of about an hour, then two hours of streaming videos made by people from all over the world.
We are recording each session and will make them available the last week od December, viewable until 12/31/2022. All 4 sessions – recorded if you can’t make it – with associated videos are watchable until the end of the year costs $50
Buying a new Annual Membership at $75 also means you will be able to access, at no additional cost, any event in 2023, as well as access to any new videos and the edited ones as they are available. Please specify what you would like at the payment link https://PayPal.me/FermentsandCultures
Salt and Aging Plant based Cultured Cheeses: rind and flavor development.Register Here: Annual Membership Includes all Salt and Ceremony Sessions, access to hundreds and hundreds of videos, and access to videos and events until December 31, 2023
On December 11th we will be featuring Karen’s workshop videos as part of our Salt and Ceremony Events. This session: The Miracle of Salt, is live broadcast from 11:00 AM EST to 2:00 PM EST. The first hour will be a live event, followed by streaming videos. All of this will be available in the showcases for these events. If you can’t attend the event and participate live, you can watch them later. But you must register.
Young Plant Cheese on Bamboo
Karen is the CEO, co-founder of Lumi Foods and Blue Heron Cheese from Vancouver, Canada, the author of the first and significantly expanded second edition of The Art of Plantbased Cheesemaking (winner of the 2018 Gourmand World Cookbook award, vegan category), and has taught hundreds of students from around the world, how to make cultured plantbased cheeses. Under her direction, Lumi Foods is currently developing a line of vegan starter cultures specifically for use in plantbased and alternative dairy cheesemaking practices, a result of research undertaken within a Lumi led consortium project in Protein Industries Canada. https://lumifoods.com
Salt and Ceremony Sessions
December 4th : Past, Present and Future Salt – 1:00 to 4 PM EST December 5th: Salt, Grains, Seeds and Beans – 1:00 to 4PM EST December 11th: The Miracle of Salt – 11:00 to 2:00 PM EST December 12th: Salt, Sand, and Survival – 5:00 to 8:00 PM EST
$75 for Annual Membership that includes from November 1, 2022 to 12/31/2023 (that’s 14 months) and all the Salt and Ceremony sessions.
Individual Salt and Ceremony events costs $30 USD. $50 for all 4 sessions of Salt and Ceremony. Each session has a live segment of about an hour, then two hours of streaming videos made by people from all over the world.
We are recording each session and will make them available the last week od December, viewable until 12/31/2022. All 4 sessions – recorded if you can’t make it – with associated videos are watchable until the end of the year costs $50
Buying a new Annual Membership at $75 also means you will be able to access, at no additional cost, any event in 2023, as well as access to any new videos and the edited ones as they are available. Please specify what you would like at the payment link https://PayPal.me/FermentsandCultures
Maria Mantilla of Ma! Condimentos vivos de Asia has been fermenting koji in Barcelona since 2017. In 2020 she switched the praised mediterranean salt for something more significant and historical in Spain: a 7000 year old mineral salt valley in Añana, a province of Basque country. Maria will explain a little bit about this place, the importance of sourcing locally in her ferments and will improvise a fun Sagohachizuke (三五八漬け) done with Bahía rice, another heirloom variety of rice typical from Girona, Catalunya.
On December 4th we will be broadcasting Maria’s videos as part of Salt and Ceremony. If you can’t attend the event and watch them live, you can watch them later. Along with lots of other videos and the live event once ready. But you must register (See below).
Barley Miso. Miso is a very easy to make, or buy, tasty paste used in cooking and sometimes baking. It can range from being as sweet as sugar to deeply salty.
Maria Mantilla (Photo: Rosa Molinero Trias) December 4th.
Salt and Ceremony Sessions
December 4th : Past, Present and Future Salt – 1:00 to 4 PM EST December 5th: Salt, Grains, Seeds and Beans – 1:00 to 4PM EST December 11th: The Miracle of Salt – 11:00 to 2:00 PM EST December 12th: Salt, Sand, and Survival – 5:00 to 8:00 PM EST
To Register for Salt and Ceremony
$75 for Annual Membership that includes from November 1, 2022 to 12/31/2023 (that’s 14 months) and all the Salt and Ceremony sessions.
Individual Salt and Ceremony events costs $30 USD. $50 for all 4 sessions of Salt and Ceremony. Each session has a live segment of about an hour, then two hours of streaming videos made by people from all over the world.
We are recording each session and will make them available the last week od December, viewable until 12/31/2022. All 4 sessions – recorded if you can’t make it – with associated videos are watchable until the end of the year costs $50
Buying a new Annual Membership at $75 also means you will be able to access, at no additional cost, any event in 2023, as well as access to any new videos and the edited ones as they are available. Please specify what you would like at the payment link https://PayPal.me/FermentsandCultures
Koji Tane or spores. These are how koji is encouraged to grow on mainly different things like rice, barley or soybeans.
Making sure the rice for koji making has been properly steamed. Perfect koji rice, every time!Koji rice is sometimes used to make shio koji is used in many applications in the kitchen. It’s an all purpose flavor booster created by the enzymes that are created by the mold called Aspergillus oryzae.
