Death by Sourdough Starter

Well. Register for the January 27th event!

Malted Grains, Koji and Rhizopus. Amazing tasty foods and brews. #Zymes2020:

Monday, Jan 27, 2020, 7:00 PM

Fifth Hammer Brewing Company
10-28 46th Ave Long Island City, NY

8 Members Attending

Alkaline and acidic ferments from vinegar to beer to miso to natto to sake to amino sauces that are easy to make and healthy for you. About this Event Most people know about the acidic ferments and foods like vinegar, sake, miso, soy sauce, miso, beer, yogurt, kefir and an amazing variety of pickles. We’ve almost finished a two year research projec…

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About culturesgroup

koji@earthlink.net culturesgroup@earthlink.net www.culturesgroup.net facebook.com/groups/pickles/ https://www.instagram.com/culturesgroup/ https://www.meetup.com/culturesgroup/ https://www.linkedin.com/in/culturesgroup/ Ken Fornataro is an experienced chef, writer, pickle and koji maker. He is the Executive Chef/CEO of culturesgroup.net. Ken has authored 32 publications on science and research, primarily abstracts of research protocols for in vivo clinical trials. He is working on a book related to cooking, baking, pickling, and preserving with koji (麹) and other microbes. He is a student of or has cooked with or for Julia Child, Leo Romero, Michel Guerard, Marcella Hazan, Aveline and Michio Kushi, Paula Wolfert, Emeril LaGasse, Anthony Bourdain, William Shurtleff and Akiko Aoyagi and many cooks from around the world and in his family who taught him traditional Japanese, French, Jewish, Mexican, Chinese, Italian, Eastern European, Russian, Indian, and whole food cooking, preservation and fermentation techniques.

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