Pepper Jammy and Koji cakes, Christmas Kombucha and Sake Kasu Breads


The following events require registration. Unless you are already a presenter or program host or scholarship recipient there is a fee to view videos for each event. Go to the following link to register

Sunday December 6th, 2020 7 AM to 9 AM ET, then 9 to 10 AM ET for Holiday Ferments, Sauces, Brews, Breads, Cakes and Condiments

https://us02web.zoom.us/j/84161999960

Meeting ID: 841 6199 9960Passcode: KOMBU


Sunday December 20th, 2020 – 9 AM to 11 AM ET – Asian Fermentation: Taiwan, Korea, Singapore, China, India, Malaysia, Japan, then 11 AM ET to 12 African Ferments and Cultures.

https://us02web.zoom.us/j/83932582721

Meeting ID: 839 3258 2721Passcode: THAIS

Marika Groen

Sunday December 27th, 2020 – 10AM to 11:30 AM: Indian Ferments and Cultures
https://us02web.zoom.us/j/87614648556

Meeting ID: 876 1464 8556

Passcode: NAGPUR


Event Participants (In formation)

Japanese Ferments and Cultures: Koichi Higuchi, Chef Ken Fornataro, Marika Groen, Sonoko Sakai, Chef Eiko Takahashi, Yasutaka Kijima, Brooklyn Kura Master Brewer Brandon Doughan, Greg Martinez, Zoe Christiansen, Kinga Vincze, Eleana Hsu, Kevin Gondo, Greg Dunmore, Chef Alex Henao, John Cox, Connie Chew, Nick Repenning. 
Holiday Ferments and Cultures Festival : Breads, Sauces, Cookies, Amino Pastes, Brews, Salsas, and Preserves with Åsa Linéa Simonsson, Vanessa Lépinard, Zoe Cait, Nickawanna Shaw, Alina Alvarez, Mirna Bamieh, Zoe Christiansen, Nicola Anton, Veena Qereshi, Chef Ken Fornataro

Asian Ferments/Cultures: China, Korea, Thailand, South East Asia, India, Japan – Connie Chewand Chef Black Hatena with Chef Rudy Huang, Takashi Hirasawa, Niza Jannah, Pao Yu Liu, Seri Chung, Marcus Im, Chef Sean Doherty, Jeff Rubidge, Chef Ken Fornataro
African Ferments/Cultures: Sandor Katz, Dr. Johnny Drain, Chef Ken Fornataro, Edd Colbert and Nancy Kinyanjui, Ebonee McCorvey
India: Payal Shah, Pratap Chahal, Chef Kartik Sinha, Anjali Ganapathy, Dr. Tejas Sameer, Aysha Tanya, Ishan Sengupta, Deepa Reddy, Priyanka Bhuyan, Anshita Dawar, Ekta Maheshwari, Chef Ken Fornataro


Or register for all 5 Events: Season Pass: International Ferments and Cultures


  • Japan: Ferments and Cultures 12/6/2020
  • International Holiday Cultures and Ferments 12/6/2020
  • Asian Fermentation Festival – Taiwan, Korea, Singapore, China, Malaysia 12/20/2020
  • Africa Ferments and Cultures – East to West with Sandor Katz 12/20/202
  • India: Ferments and Cultures 12/27/202

Want to Share some Videos?

All of our program videos for each event are the work of people that have been planning and working on them – sometimes for months – so your time is not wasted on stupid or uninteresting or blatantly promotional stuff. If people happen to be selling a book, or product or online classes or consultation services or generating customers or clients for a restaurant or bar or organization they are encouraged to include that in their videos. We can’t pay people what their time and efforts are really worth, so we encourage them to get the most out of the experience, even if it’s just learning how to present themselves.


Sonoko Sakai

You need to plan. Start filming now.

The actual process of fermenting and culturing can take time. Sometimes, days, often weeks, a few take months or years. So start filming now and send us a very small 30 second clip so we can’t prevent you from wasting a lot of time producing an inaudible or unviewable video. That happens all the time, and it can be easily prevented.

So if you would like to be involved with #Zymes2021plan now and let us know! kojiandpickles@gmail.com


Cultures.Group navigation links:

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.