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.
Cultures.Group shares information, educational resources, and unique experiences through online meetings and special events, and an extensive video library on fermentation, preservation, brewing, cooking, baking and how to use koji and other filamentous fungus to make tasty things. We are a collective of artists, scientists, educators, chefs, fermenters, bakers, students and advocates. One annual fee to access all the videos whenever you like, as well as any event we have during the year. Our library of digital materials serves as the foundation to create new videos and events, driven by what our members want to learn about.
Our archives and events are not posted online, nor are they searchable using any search engine. You are invited to join our collective as a student, teacher, artisan, merchant, author, activist, scientist, philosopher - or someone that doesn’t consider themself especially noteworthy or knowledgeable. Want to know how fermentation, preservation, baking and cooking knowledge can help you feed your family and community during fat and lean times?
Annual Membership and access to everything
http://Paypal.me/FermentsandCultures
https://www.instagram.com/cultures.group/
Website: https://Cultures.Group
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