Sunday with Friends


Sunday February 21 Zoom Event (Click for call)
Meeting ID: 287 521 6492
Passcode: FC1

Please join our mailing list for $1.00 using the button so we don’t have to pay big bucks managing our mailing lists. Otherwise write us at kojiandpickles@gmail.com

February 21, 2021– Click to Register

A discussion of African spice blends and cultures as interpreted by the diaspora of Africans throughout the world, the creation of Caribbean and Creole food and basically all Southern Cooking, and more. Hearth baked and prison and slave bread and Western kenyan fermented milk and ash.

A simply amazing array of applications of koji to regional African resources including Eland and Wildebeest, interpretations of standards like koji-cured bacon and koji cured bresaola, along with some unique experiments using koji to create new flavors and textures in meats and drinks by Sacha Wilson, some unique recipe demonstrations, and a Gullah-Geechee story and a Hoppin’ John recipe from Ebonee-McCorvey.

Making Mopane Garum and a discussion of the context in which it is made including a history of family hunger during which termites and other insects – actually, a delicacy – were eaten during hungry times by Anja de Klerk.


The videos are broadcast at Vimeo.com/culturesgroup. Please make sure to be a verified Vimeo user. Otherwise, you will not be able to view the videos for any event.


March Madness

These 3 events of #FermentsandCultures2021 offer presentations on making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, African spice blends and cultures of the diaspora of Africans throughout the world, the creation of Caribbean and Creole food, Asian fermentation techniques using Corn, Squash, Rice, Nuts or Roots for vegetable fermentation, drinks, baked goods, misos and pickles.


February 21 – 12 PM to 2:00 PM Eastern Time – Diaspora of Africa. $10 for event plus video viewing. All 3 events are no fee for presenters. $45 for all 3 for non-presenters and volunteers.

Use the pulldown! Here: paypal.me/FermentsandCultures


Dent Corn Koji

March 21, 2021 – Tonics and Ferments 10 AM to 12 PM ET – 5 minute videos in our Vimeo library viewable for months by registrants, and a live event at time above. Vegetable ferments. Restorative Tonics. Sacred Beers. Meads. Shio-Koji. Dashi. Bone broths. Shoyuzuke. Medicinal brews. Doboroku. Foraged rescue remedies. Fire tonic. Miso soups. Mushrooms. Cultural histories. Lactofermented brines. Amasaje. Shrubs. Seaweed salad. Tree bark water kefir. Fresh Cheese. Vinegar. Chocolate. Filamentous Fungus. Amino Pastes. Jiangs. Tea. Kombucha.Jun. Things to spiritually and emotionally and physically propel you from the winter into Spring!


If you’d like to present at any of these events, or would like to have your business, book, restaurant, webpage, classes or yourself listed let us know. right away!


• April 11, 2021 – 10 AM to 12 PM ET – Corn, Squash, Rice, Nuts and Root VegetablesAsian Techniques to make Tempe, Misos, Amino Pastes, Drinks, Fish or Meat Marinades, Sauces, Sake, Rice wine, Shio-koji, Jangs, Bokashi, and baked goods.


$45 for all 3 events including Zoom meeting and associated videos, or see pull down menu. Use paypal.me/FermentsandCultures Contact us at kojiandpickles@gmail.com to discuss presentations, videos, interviews, talks you would like to create, or to become an intern or volunteer. We are actively soliciting input from people worldwide to share one or more videos for these sessions.


Each event has a live Zoom event at the following time and dates, Eastern Standard. All videos are always at Vimeo.com/culturesgroup Some may be in a specific showcase, either visible or hidden to anyone without the passcode to get in. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event.


Spring, Asia, Africa

Vegetable ferments. Restorative Tonics. Sacred Beers. Meads. Shio-Koji. Dashi. Bone broths. Shoyuzuke. Medicinal brews. Doboroku. Foraged rescue remedies. Fire tonic. Miso soups. Mushrooms. Garums. Cultural histories. Lactofermented brines. Amasake. Shrubs. Seaweeds. Tree bark water kefir. Fresh Cheese.

Vinegar. Chocolate. Filamentous Fungus. Amino Pastes. Jiangs. Tea. Kombucha. Jun. Things to spiritually and emotionally and physically propel you from the winter into Spring! Corn. Koji. Buckwheat rejuvelac. Tempe. Amino Pastes. Shoes. Sake. Rice wine. Jangs. Bokashi. Sourdough. Sweets.

Sacha Wilson‘s Koji cured Bresaola

These 3 events of #FermentsandCultures2021 offer presentations on the above – hopefully! – and also making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, African spice blends and cultures of the diaspora of Africans throughout the world, the creation of Caribbean and Creole food, Asian fermentation techniques using Corn, Squash, Rice, Nuts or Roots for vegetable fermentation, drinks, baked goods, misos and pickles.


February 21 – 12 PM to 2:00 PM Eastern Time – Diaspora of Africa

Ebonee McCorvey and Family bringing the Gullah-Geechee real

A discussion of African spice blends and cultures as interpreted by the diaspora of Africans throughout the world, the creation of Caribbean and Creole food and basically all Southern Cooking, and more

$10 Fee. All 3 events are no fee for presenters. Use the pulldown! Here: paypal.me/FermentsandCultures


February 21 – 12 PM to 2:00 PM Eastern Time – Diaspora of Africa with


All events are priced differently but $45 for these 3 events includes the Zoom meetings and viewing of associated event videos until May 2021. Videos are only available on Vimeo in secured showcases that require addresses and passcodes to find and view. Please use: paypal.me/FermentsandCultures


March 21, 2021 – Tonics and Ferments 10 AM to 12 PM ET – 5 minute videos in our Vimeo library viewable for months by registrants, and a live event at time above. Vegetable ferments. Restorative Tonics. Sacred Beers. Meads. Shio-Koji. Dashi. Bone broths. Shoyuzuke. Medicinal brews. Doboroku. Foraged rescue remedies. Fire tonic. Miso soups. Mushrooms. Cultural histories. Lactofermented brines. Amasaje. Shrubs. Seaweed salad. Tree bark water kefir. Fresh Cheese. Vinegar. Chocolate. Filamentous Fungus. Amino Pastes. Jiangs. Tea. Kombucha.Jun. Things to spiritually and emotionally and physically propel you from the winter into Spring!


If you’d like to present at any of these events, or would like to have your business, book, restaurant, webpage, classes or yourself listed let us know. right away!


Corn with A.sojae
Corn with A. sojae for all corn shoyu

• April 11, 2021 – 10 AM to 12 PM ET – Corn, Squash, Rice, Nuts and Root VegetablesAsian Techniques to make Tempe, Misos, Amino Pastes, Drinks, Fish or Meat Marinades, Sauces, Sake, Rice wine, Shio-koji, Jangs, Bokashi, and baked goods.


$45 for all 3 events including Zoom meeting and associated videos, or see pull down menu. Use paypal.me/FermentsandCultures Contact us at kojiandpickles@gmail.com to discuss presentations, videos, interviews, talks you would like to create, or to become an intern or volunteer. We are actively soliciting input from people worldwide to share one or more videos for these sessions.


Each event has a live Zoom event at the following time and dates, Eastern Standard. All videos are always at Vimeo.com/culturesgroup Some may be in a specific showcase, either visible or hidden to anyone without the passcode to get in. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event.


India – Ferments/Cultures

All videos are always at Vimeo.com/culturesgroup Some may be in a specific showcase, either visible or hidden to anyone without the passcode to get in.

Go to the following link to register  https://conta.cc/3mJoNrk
$45 for all five events unless you have already bought a Seasons Pass, received a full scholarship, or made a video presentation. But you must register at this new address! We keep uploading new videos as we go along until February 2021.

Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event.

Each event has a live Zoom event. The December 27th event is from 10 AM Eastern Time to 11:30. https://us02web.zoom.us/j/87614648556 • Meeting ID: 876 1464 8556 • Passcode: NAGPUR


To access these videos you must be registered with Vimeo. Vimeo does not charge a fee to regsiter, although they really want to get you to subscribe on a monthly basis. Be persistent if you do not want to purchase a monthly Vimeo plan. Look for really small print! The option is there.


This program covers fermentation, preservation, increasing food resources, science, traditional and novel applications of microbes, food justice, soil development, farming, fungus and bacteria as environmental tools, and the preparation of food and drink through fermentation, preparation and cooking techniques.

Event event has a specific focus on a topic that often is a geographic region that includes the techniques and cultures that make the foods and drinks from France, Japan, Russia, Armenia, Iran, Scotland, Taiwan, China, Azerbaijan, Afghanistan, England, The Baltics, Georgia, The Caucuses, Nepal, Sri Lanka, Chile, India, Egypt, Chile, Israel, Finland, Denmark, Taiwan, Canada, Mexico, Norway, Sweden, South Korea, Palestine, and other African and South American countries and immigrant diaspora throughout the world. 

Here is one of the videos from India and the last 5 events. There are hundreds more.


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:

December 6, 2020 – Japan and Holiday Sauces, Ferments, Brews, and Baking


Åsa Linéa Simonsson

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 https://conta.cc/3k5Xp5V

Chef Ken Fornataro

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.

Chef Eiko Takahashi

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

Nina Mong

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
Jeff Rubidge
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

Chef Ken Fornataro


Go-en Fermented Foods Nick Repenning

Or register for all 5 Events: Season Pass: International Ferments and Cultures:  https://conta.cc/3k5Xp5V


  • 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.


Photo: TheNorthernCompant.no

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:

Serbian CosPlay

There are five remaining events in the #Zymes2020 International Fermentation Festival. To register for all 5 we request $45 dollars. If you are having financial hardships fill in the 5 events for $20 segment. There are also other options. Just go to the registration page and check it out. Or send a note with your full name and email address to kojiandpickles@gmail.com. Here is the link: https://conta.cc/3k5Xp5V

All videos are always at Vimeo.com/culturesgroup. Some may be in a specific showcase, either visible or hidden to anyone without the passcode to get in. You must register on Vimeo and follow us on Vimeo if you want access to streamed videos. They are separate from the Zoom calls.



Russia, The Caucasus and Balkans with Jelena Belgrave and Chef Ken Fornataro host Dr. Darra Goldstein, Olia Hercules, Cortney Burns, Zuza Zak, Inês Neto dos Santos, Belgrade Pot Community, Vaida Barzdaite, Chef Sean Doherty, Mallory O’Donnell, and others


This program covers fermentation, preservation, increasing food resources, science, traditional and novel applications of microbes, food justice, soil development, farming, fungus and bacteria as environmental tools, waste management, land and water access and the preparation of food and drink through fermentation, preparation and cooking techniques.


Happy Diwali

There are five remaining events in the #Zymes2020 International Fermentation Festival. To register for all 5 we request $45 dollars. If you are having financial hardships fill in the 5 events for $20 segment. There are also other options. Just go to the registration page and check it out. Or send a note with your full name and email address to kojiandpickles@gmail.com. Here is the link: https://conta.cc/3k5Xp5V

All videos are always at Vimeo.com/culturesgroup. Some may be in a specific showcase, either visible or hidden to anyone without the passcode to get in. You must register on Vimeo and follow us on Vimeo if you want access to streamed videos. They are separate from the Zoom calls.



Russia, The Caucasus and Balkans with Jelena Belgrave and Chef Ken Fornataro host Dr. Darra Goldstein, Olia Hercules, Cortney Burns, Zuza Zak, Inês Neto dos Santos, Belgrade Pot Community, Vaida Barzdaite, Chef Sean Doherty, Mallory O’Donnell, and others


This program covers fermentation, preservation, increasing food resources, science, traditional and novel applications of microbes, food justice, soil development, farming, fungus and bacteria as environmental tools, waste management, land and water access and the preparation of food and drink through fermentation, preparation and cooking techniques.


Ferments and Cultures Videos and Upcoming Events

There are five remaining events in the #Zymes2020 International Fermentation Festival. To register for all 5 we request $45 dollars. If you are having financial hardships fill in the 5 events for $20 segment. There are also other options. Just go to the registration page and check it out. Or send a note with your full name and email address to kojiandpickles@gmail.com. Here is the link: https://conta.cc/3k5Xp5V

All videos are always at Vimeo.com/culturesgroup. Some may be in a specific showcase, either visible or hidden to anyone without the passcode to get in. You must register on Vimeo and follow us on Vimeo if you want access to streamed videos. They are separate from the Zoom calls.

View this post on Instagram

Celebrate. This challah bread made from a recipe of a Jewish immigrant that made it to the US in the 70s. At that time she was already old and had no idea where her children were. So I was honored as she showed me how she made such light, fluffy and tasty bread and so many other things. She was grateful for all the ingredients I made sure she had to work her magic. Every day. She came to work every day whether or not she was scheduled. Like so many other immigrants to this country she made the lives of everyone else better. Although I’m overjoyed that we now have a new leadership team I haven’t ever forgotten about the children she left behind. Or the children that were put in cages and concentration camps in the US in the last four years. Back to work on Monday to fight for the people of Georgia, and the people of the entire US. Unfortunately the main thing that united us was our extreme repulsion and dislike of Trump, his family, and his enablers. Today his lying sentinels are still spreading out trying to foment hatred and sow division. They must be countered every day. And they must be held accountable. for everything they have done. For the kids. For the harassment and pain inflicted on people that just wanted to work. That just wanted to breathe. Celebrate but #neverforget. #sourdoughbread. It’s time to share bread and fish with everyone. #bidenharris2020 #ossoffforsenate #warnockforsenate #atlanta #georgia #fermentsandcultures #zymes2020

A post shared by Chef Ken Fornataro (@culturesgroup) on



Russia, The Caucasus and Balkans with Jelena Belgrave and Chef Ken Fornataro host Dr. Darra Goldstein, Olia Hercules, Cortney Burns, Zuza Zak, Jessica Alonzo, Inês Neto dos Santos, Belgrade Pot Community, Vaida Barzdaite, Chef Sean Doherty, Mallory O’Donnell, and others



This program covers fermentation, preservation, increasing food resources, science, traditional and novel applications of microbes, food justice, soil development, farming, fungus and bacteria as environmental tools, waste management, land and water access and the preparation of food and drink through fermentation, preparation and cooking techniques.


Native American, Latin, African, Caucasian, Asian, Roots – A vegan event.

All videos are always at Vimeo.com/culturesgroup Some may be in a specific showcase, either visible or hidden to anyone without the passcode to get in. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event. Register: https://conta.cc/36U25re

Each event has a live Zoom event. The October 25th event is for 2 hours. People are invited to share their vegan ferments or foods or beverages with those on the call, although the call is hosted by Chef Dave Smoke-McCluskey – codchef ✊🏽💪🏽🔪🔥✨🌽🌮🎃 , Ed Ferrada of fermentemos (https://www.fermentemos.cl) and Kirsten K. Shockey of Fermentation School, and Ferment.Works Dave will definitely be talking up corn, and the other sisters.

As always, at every event, there is an opportunity to request a scholarship, reduced fee, or free entry because you are flat out broke.

To access videos you must be registered with Vimeo. Vimeo does not charge a fee to regsiter, although they really want to get you to subscribe on a monthly basis. Be persistent if you do not want to purchase a monthly Vimeo plan. Look for really small print! The option is there.


This program covers fermentation, preservation, increasing food resources, science, traditional and novel applications of microbes, food justice, soil development, farming, fungus and bacteria as environmental tools, and the preparation of food and drink through fermentation, preparation and cooking techniques.

Event event has a specific focus on a topic that often is a geographic region that includes the techniques and cultures that make the foods and drinks from France, Japan, Russia, Armenia, Iran, Scotland, Taiwan, China, Azerbaijan, Afghanistan, England, The Baltics, Georgia, The Caucuses, Nepal, Sri Lanka, Chile, India, Egypt, Chile, Israel, Finland, Denmark, Taiwan, Canada, Mexico, Norway, Sweden, South Korea, Palestine, and other African and South American countries and immigrant diaspora throughout the world.