Session #4 – Times are EST (New York) Click on the Session # to go to the Zoom Link. You need to sign up with Zoom, a very easy thing to do.
- 9:30 to 10 PM – Kirsten Shockey
- 10:00 to 10:30PM – Alex Henao
- 10 30 to 11 PM – Heidi Nestler
- 11:00 to 11:30 PM – Josh Hembree
- 12 to 12:30 PM – Alex Lewin
You are invited. Register in advance for this meeting. After registering, you will receive a confirmation email containing information about joining the meeting. Also listed on Instagram here and MeetUp here. The Zoom links for all sessions are also listed there.
Flower Yeasts to make Alcohol and Vinegar
Kirsten to discuss how to make vinegar and alcohol from yeast collected from flowers.
Kirsten Shockey is an author, writer, educator and speaker who has co-authored 3 books including “Miso, Tempeh, Natto & Other Tasty Ferments”, and two others that are available through the https://Ferment.Works website or any independent bookstore. They just started an online fermentation school at fermentation-school.thinkific.com . Their first course is out: “May Flowers bring June Brews. Learn to harvest wild yeast for delicious wild brews.” It includes 11 videos and a 20 page mini-book workbook.
How to preserve and add digestive value to foods using Koji products
Alex Henao is a chef by trade. Mostly self-taught, he is always striving to learn from new people, anyone willing to share and from unconventional sources. Over the past few years, Alex has been interested in the micro world around us we so unknowingly depend on, and the chemistry of bacterial and enzymatic fermentation. Mostly focused on preventing food waste, and promoting Indigenous type food systems emphasizing food sovereignty, local community farmers and keeping most food in the local markets, and of course broader trading of excess and regional specialties.
Making natto with soy and other beans
Natto truly is a superfood superstar. Typically eaten as part of a traditional Japanese breakfast, natto is rich in Vitamin K2 and the enzyme nattokinase, which are important for bone and cardiovascular health. Natto is also highly probiotic and has been used for centuries in Japan as a folk remedy for an upset stomach. Heidi will show how she makes natto using soybeans and other beans. Also she will share some recipe ideas- both traditional and more unexpected.
Heidi Nestler is the owner of Wanpaku Natto and one of the organizers of the Portland Fermentation Festival, now in its 11th year. She also teaches fermentation and cooking at the non-profit Quest Center for Integrative Health in Portland, Oregon. www.wanpakunatto.com
Sake, Sake Lees and Fermentation
A presentation on sake, sake lees and fermentation.
Josh Hembree is an American sake brewer at Setting Sun Sake (www.settingsunsake.com)
Covid Cabbage and Confinement Kvass
Sauerkraut and kvass are two vegetable ferments that require a minimum of special equipment and ingredients. Sauerkraut is a great way to keep a vitamin- and enzyme-rich raw vegetable food for years, without the need for refrigeration. Kvass is a versatile fermented health tonic that can also be used as the basis for soups, as a cocktail mixer, and much more.
Alex Lewin is the author of “Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen” and the co-author of “Kombucha, Kefir, and Beyond”.
Alex will demo sauerkraut and kvass, talk about ways to eat them, provide lots of context, connect the dots with the current challenges in the world, and answer any questions.
Seeking to remove barriers to home fermentation, he offers simple processes and recipes that are easy to execute in home kitchens, using as little special equipment as possible.
More generally, he seeks to create a healthier, tastier, and more just world by spreading the good news about fermentation and nutrient-dense real food. He leads fermentation classes and workshops in the US and abroad. He served on the opening board of the Boston Public Market, an indoor, year-round market selling only local food. He has also been involved with the Boston Fermentation Festival since the beginning.
He believes that applying high technology to food has caused many of the problems of the last hundred years, and that applying more high-tech may not help: part of the path forwards is a return to low-tech foodways. He lives in Cambridge, MA and Oakland, CA.
Check out our new videos:
- Bone and Meat Scrap Koji
- Sourdough Bread Koji and It’s Uses
- Cilantro and Mustard Seed Pickle
- Koji Thermodynamics and Principles
- Making Koji and Controlling Water
- The Kimchi Method
- Cranberry and Maple Kefir
- Kojify All The Things
- Mushroom and Dried Shrimp Kimchi