6+ Years of Knowledge Remembered


Now Playing. With over 6 years of re-edited and first time viewable videos on a wide number of topics. There are already 400+ videos there, some that are an hour long, on everything from making shoyu, miso, pickling, making tempeh, wild fermentation, foraging, vinegars, curing meat, vegan cheese making, sake making, and much more. Includes many of Marika Groen’s incredible documentaries on making country sake, how to use shoyu kasu, making sweet white miso and much more.

To register use https://PayPal.me/FermentsandCultures and specify $75 for the entire year of 2022, plus the last six years of videos.
You can also email: kojibook@earthlink.net with all your info, but it takes at least 48 hours to validate incoming email.

Marika Groen of @malica_ferments

Author: culturesgroup

Ken Fornataro has acquired extensive knowledge of the science and techniques that have been all but forgotten with the increasing industrialization of food. Still in his teens, he was named Executive Chef at the Hermitage restaurant in Boston.   From there he worked at prestigious and often private establishments around the world where he practiced his craft. He ran the kitchen and catering services for Troutbeck in upstate New York, using locally grown and sustainably sourced ingredients in the 1980s. At Bloomingdales flagship store in Manhattan he ran the Fresh Foods department kitchens that included a line of his own prepared, preserved and fermented foods, as well as daily preparations directed by Michel Guérard, Petrossian, and Marcella Hazen. He has worked with Julia Child, Madeleine Kamman, Aveline and Michio Kushi, Paula Wolfert, Leah Chase, Anthony Bourdain and many chefs from around the world that taught him traditional Japanese, French, Jewish, Mexican, Chinese, Italian, Nordic, Russian, Indian, and whole food cooking, preservation and fermentation techniques.

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