Vimeo is Where it Happens Vimeo is where our Annual Members, and our Substack subscribers access the goods. Showcases are frequently updated. There are many showcases. You contact us each month for the new addresses and passcodes codes.
Sign up for our mailing list at Substack. We occasionally send out posts and announcements – including about books, events, and product reviews – to people on our mailing list. No fee to subscribe.
Paid Subscribers get links and passcodes for closed captioned videos, English language videos each month. Also, access codes for any event we have during that month. There will be many events.
Annual Substack subscribers ($40 for the calendar year regardless of when you subscribe) get to watch all the videos from the entire year to the end of the year. For $12 Monthly, Substack subscribers watch until the end of any month. For the month of September 2023 there are over 40 videos so far.
And it’s Rice Cultures Month, Part 1 and 2. You will be blown away.That’s the point. Of every FryDay and every Dosa Day, and every rice preparation video – including beverages and koji – we made for these months.
We’re starting off with 40+ videos – no spelling error, 40+videos – for this month. To start. Go to Substack to subscribe or here. Hope you learn something useful and enjoy your life.
Vimeo is Where it Happens Vimeo is where our Annual Members, and our Substack subscribers access the goods. Showcases are frequently updated. There are many showcases. You contact us each month for the new addresses and passcodes codes.
Sign up for our mailing list at Substack. We occasionally send out posts and announcements – including about books, events, and product reviews – to people on our mailing list. No fee to subscribe.
Paid Subscribers get links and passcodes for closed captioned videos, English language videos each month. Also, access codes for any event we have during that month. There will be many events.
Annual Substack subscribers ($40 for the calendar year regardless of when you subscribe) get to watch all the videos from the entire year to the end of the year. For $12 Monthly, Substack subscribers watch until the end of any month. For the month of September 2023 there are over 40 videos so far.
Mushrooms, Chocolate, and Hyphae (CC) 16:54 Shoyu and Shoyu Lees(CC) 21:18 How to Make Tamari (CC) 17:12 Koji Uses (CC) 16:43 Black Garlic Misozuke and Vegetable Salad (CC) 3:43 Shoyu Koji and Misozuke Salad (CC) 3:57 Eggplant Misozuke, Bagna Cauda Chicken, Fried Onions, and Romaine Dill and Garlic Pickles (CC) 9:24 Fear of Frying (CC) 3:55 Focaccia sourdough (CC) 7:38 Tomato Shoyu Koji with Malt (CC) 9:58 Amasake (CC) 1:50 Time, Terroir, Taiwan (CC) 13:20 Taiwan Heritage Products (CC) 22:28 Four Soy Sauces: Tamari, Shoyu, Shoyu Koji, and Hishio (CC) 20:43 Fermented Ketchup (CC) 9:58 Japanese versus Korean Tamari (CC) 5:12 Modern Miso and Shoyu Making (CC) 9:16 Urad Dal and Millet Koji (CC) 6:53 Traditional Japanese Rice Koji Making (CC) 15:10 Using the 5 Types of Shoyu (CC) 7:03 Making Miso (CC) 12:58 Chili Crisp (CC) 14:55 Jalapeno Kasuzuke (CC) 13:37 Fermentierte Tomaten Marmelade (CC) 4:56 Chicken Karaage Shio Koji (CC) 1:33 Asparagus or Celery with Shoyu Koji (CC) 4:53 Vegan Kimchi (CC) 3:07 Spiced Shrub (CC) 6:37 Shoyu Koji (CC) 1:42 Shio Koji Salmon (CC) 1:42
Green Tomato (Tomatillo) and Cilantro sauce with chili pepper and fried shallots in oil. Perfect with anything.
It’s hot everywhere. So we’re offering recipes using soy sauce or other tasty sauces that don’t have soy or wheat, etc., and don’t require you’re in the kitchen for any longer than you have to be.
It’s not just about sauces for things. It’s also about the dishes and things you can use them with, depending on what’s in season and what you can access.
Or just how to make some really refreshing and tasty vegetable or vegetarian dishes, to be your main meal, or to accompany whatever else you are making.
We want to make sure you are using an oven as little as possible. That doesn’t mean you can’t make breads, cookies, cakes or anything that a stovetop pan or a slow cooker can’t make. Or frozen desserts. Or chilled soups. Or Salads.
We have over 30 videos – over 4.5 hours – to watch for August. We’re asking people to sign up at Substack to help us maintain a mailing list more easily.
At this point most people don’t even read their emails anymore they get so many. Or are busy getting out of the house! Or traveling. Or working.
So sign up, and contact us when you’re ready. The annual subscription allows you to watch anything you like until the end of the year. The monthly subscription just until the end of any month.
If you are already a Cultures.Group member you don’t have to buy a Substack subscription, but we want you to sign up. Just don’t click on anything else if you want to avoid be asked to subscribe to more and more things on Substack.
And if you’re having problems contact us at kojibook@earthlink.net.
Vimeo is where our Annual Members, and our Substack subscribers access the goods Showcases are frequently updated. There are currently 38 showcases. You contact us each month for the new addresses and codes.
Sign up for our mailing list at Substack. We occasionally send out posts and announcements – including about books, events, and product reviews – to people on our mailing list. No fee to subscribe.
Paid Subscribers (Monthly or Annually) get links and passcodes for at least 5 closed captioned videos, English language videos each month. Also, access codes for any event we have during that month.
Annual Substack subscribers ($60 for the calendar year regardless of when you subscribe) get to watch all the videos from the entire year to the end of the year. For $12 Monthly, Substack subscribers watch until the end of any month. For the month of August 2023 there are 40 videos so far.
Whey based thermophilic starter culture at Cascina Lago Scuro – Mozzarela
Wooden vats as microbe reservoirs – Ragusano
No added starter culture but udder microbes – Langhe Tuma
Specific temperature starter cultures from selected animals – St. James
Cross cultural observations on natural or no starter culture cheeses. The notion of slow fermentation, which like sourdough can lead to more complex flavor and is the antithesis of the industrial approach (fast=safe). The diversity of pastoralism. Transhumance. Taking cheesemaking to its source, teat and udder health, how fresh healthy milk from healthy animals is the starting point for great cheese.
There is no fee for this event, but it is still part of a benefit for #wckitchen. Whether or not you are making a donation you must register at the paypal.me/FermentsandCultures link. Hit Send and fill in the information. Or jump on now, and do it later if you want to watch later. That includes any of the sessions from this year as well. This $45 benefit package is available until December.
An annual subscription of $75 to Ferments and Cultures – or creating a video for any event during 2022 – gets you in as an annual subscriber with access to hundreds and hundreds of videos in our library as well as future events in 2022. Everything viewable until 1/1/2023. #cheese #fermentation #wildfermentation #artisancheese #culturesgroup #fermentsandcultures
Schedule for remaining May events. These events are free, but you must use the PayPal link to register (therefore, whatever minimum they have). To register it’s $45 for the entire month and all events, plus all the events from March and April with related videos you can watch until the end of the year. If you have already donated for April or purchased an annual subscription you are not required to do so again for May. $75 Annual subscription for all events and videos from the last 6 years. Please use PayPal.me/FermentsandCulturesand note what it’s for.
May 20, 2022, 4PM EST (Streaming now for subscribers) The Silk Road and the Origins of the Foods we Eat Rob Spengler
May 21, 2022 , 4PM EST (Live) The History of Perso-Arab Cuisine Charles Perry
May 22, 2 PM EST (Live) A tour of history and culture through Russian cuisine Darra Goldstein and Kirsten Shockey
May 23, 12 PM EST (Live) Bread and Community Soiree-Leone, Dawn Woodward, Naomi Duguid
May 28, 7 AM EST (Live) Naturally Fermented Cheeses Trevor Warmedahl
Kundiumi, baked then steamed dumplings filled with mushrooms, sorrel or mustard greens and buckwheat from Darra Golstein’s Beyond the North Wind. Photo by Stefan Wettainen
Schedule for May events TBA, although most likely all live events will take place between May 20 and May 25th. To register it’s $45 for the entire month and all events, plus all the events from March and April with related videos you can watch until the end of the year. If you hav e already donated for April or purchased an annual subscription you are not required to do so again for May. $75 Annual subscription for all events and videos from the last 6 years. Please use PayPal.me/FermentsandCulturesand note what it’s for.
Videos being Edited
Time and Nature, Making Vatrushky with different fillings, Piroshky using Multipurpose sourdough Recipe – (Amy Halloran and Ellie Markovitch)
Sechskornbrot (six grains and seeds bread) and Whole Wheat Sourdough Flatbread (Sangak)(Peiman Khosravi)
Comparing approaches of pastoral/agropastoral cultures to dairying, cheese making, and land use: Mongolia, Sicily and Albania. (Trevor Warmedahl)
The Traditions of Ukrainian Dairy Fermentation (David Asher)
Real Bread Bakers by Zev Robinson of TheArtandPoliticsofEating.com with panel discussion on how bread, community, nutrition and agriculture are closely intertwined – (Zev Robinson, Naomi Duguid, John Hutt and William Rubel)
Sourdough Yeast Extract and Applications (Heather Willensky)
Kaja’s Sour Milk Lady with Berries, Zurek, Hemp Seed Butter, Kama, Winter Kvass (Zuza Zak)
“Ukrainian cheesemakers are facing great uncertainties and challenges. Listen to some of their stories, including Olga Ternytska’s @karote777 whom I met on a visit in 2017, on an excellent program recently released by @cuttingthecurd radio with @carlosyescas .
Also; this Saturday at 12pm EST I’ll be talking about the traditions of Ukrainian dairy fermentation as a fundraiser for the @wckitchen and their excellent efforts to feed refugees fleeing the violence.Organized by @cultures.group as part of their April Flours event” by David Asher
To register just for one day of sessions, full schedule below, we are asking for a $15 donation. No replays are promised unless you donate $45 for the entire month and all 20+ sessions that you can watch until the end of the year, however. $75 Annual subscription for all events and videos from the last 6 years. Please use PayPal.me/FermentsandCulturesand note what it’s for.
Friday, April 29
Time and Nature, Making Vatrushky with different fillings, Piroshky using Multipurpose sourdough Recipe – (Amy Halloran and Ellie Markovitch) Live 12 PM -1:30 PM EST (ZOOM)
Sechskornbrot (six grains and seeds bread) and Whole Wheat Sourdough Flatbread (Sangak)(Peiman Khosravi)
Whole Grain Fermented Dumplings and Whole Grain Misos ( Eiko Takahashi) Live 4 PM – 6 PM EST (ZOOM)
Saturday, April 30th
Crème fraîche – No Chemicals, No Inoculants, Lots of Goodness by David Asher
Comparing approaches of pastoral/agropastoral cultures to dairying, cheese making, and land use: Mongolia, Sicily and Albania. (Trevor Warmedahl) Live 11 AM – 12 PM EST (ZOOM)
The Traditions of Ukrainian Dairy Fermentation (David Asher) Live 12- 1 PM EST (ZOOM)
Real Bread Bakers by Zev Robinson of TheArtandPoliticsofEating.com with panel discussion on how bread, community, nutrition and agriculture are closely intertwined – (Zev Robinson, Naomi Duguid, John Hutt and William Rubel) Live 1:30 to 3 PM EST (ZOOM)
Sourdough Yeast Extract and Applications (Heather Willensky)
Kaja’s Sour Milk Lady with Berries, Zurek, Hemp Seed Butter, Kama, Winter Kvass (Zuza Zak)
Time and Nature, Making Vatrushky with different fillings, Piroshky using Multipurpose sourdough Recipe – (Amy Halloran and Ellie Markovitch) Live 12 PM -1:30 PM EST
To register just for this session, full schedule below, we are asking for a $15 donation. No replays are promised unless you donate $45 for the entire month and all 20+ sessions that you can watch until the end of the year, however.
$75 Annual subscription for all events and videos from the last 6 years. Please use PayPal.me/FermentsandCulturesand note what it’s for.
Friday, April 29
Time and Nature, Making Vatrushky with different fillings, Piroshky using Multipurpose sourdough Recipe – (Amy Halloran and Ellie Markovitch) Live 12 PM -1:30 PM EST (ZOOM)
Sechskornbrot (six grains and seeds bread) and Whole Wheat Sourdough Flatbread (Sangak)(Peiman Khosravi)
Whole Grain Fermented Dumplings and Whole Grain Misos ( Eiko Takahashi) Live 4 PM – 6 PM EST (ZOOM)
Saturday, April 30th
Comparing approaches of pastoral/agropastoral cultures to dairying, cheese making, and land use: Mongolia, Sicily and Albania. (Trevor Warmedahl) Live 11 AM – 12 PM EST (ZOOM)
The Traditions of Ukrainian Dairy Fermentation (David Asher) Live 12- 1 PM EST (ZOOM)
Real Bread Bakers by Zev Robinson of TheArtandPoliticsofEating.com with panel discussion on how bread, community, nutrition and agriculture are closely intertwined – (Zev Robinson, Naomi Duguid, John Hutt and William Rubel) Live 1:30 to 3 PM EST (ZOOM)
Sourdough Yeast Extract and Applications (Heather Willensky)
Kaja’s Sour Milk Lady with Berries, Zurek, Hemp Seed Butter, Kama, Winter Kvass (Zuza Zak)
Time and Nature, Making Vatrushky with different fillings, Piroshky using Multipurpose sourdough Recipe – (Amy Halloran and Ellie Markovitch) Live 12 PM -1:30 PM EST
To register just for one of these sessions, full schedule below, we are asking for a $15 donation for each one. Some of the sessions each day are pre-recorded, others are live.
No replays are promised unless you donate $45 for the entire month, however. $75 Annual subscription for all events and videos from the last 6 years. Please use PayPal.me/FermentsandCulturesand note what it’s for.
From StoryCooking.com – “Food has a way of transcending circumstances, time and place. My friend Amy Halloranand I read and cooked from @oliahercules book Summer Kitchens today and Amy reminded us of our connections to Turkey Red Wheat, brought to the United States by Mennonite immigrants from Russia then, now Ukraine and how it is part of our daily bread. I made varenyky two ways – one using my 321 sourdough egg pasta recipe and the other whole wheat dumplings adapted from ilia’s book Summer Kitchens. Amy showed us how to make Pampushky, sourdough garlic bread.”
As then, when you all come together your donation will support World Central Kitchen https://wck.org work to help Ukraine.
Time and Nature, Making Vatrushky with different fillings, Piroshky using Multipurpose sourdough Recipe – (Amy Halloran and Ellie Markovitch) Live 12 PM -1:30 PM EST (ZOOM)
Sechskornbrot (six grains and seeds bread) and Whole Wheat Sourdough Flatbread (Sangak)(Peiman Khosravi)
Whole Grain Fermented Dumplings and Whole Grain Misos ( Eiko Takahashi) Live 4 PM – 6 PM EST (ZOOM)
Saturday, April 30th
Comparing approaches of pastoral/agropastoral cultures to dairying, cheese making, and land use: Mongolia, Sicily and Albania. (Trevor Warmedahl) Live 11 AM – 12 PM EST (ZOOM)
The Traditions of Ukrainian Dairy Fermentation (David Asher) Live 12- 1 PM EST (ZOOM)
Real Bread Bakers by Zev Robinson of TheArtandPoliticsofEating.com with panel discussion on how bread, community, nutrition and agriculture are closely intertwined – (Zev Robinson, Naomi Duguid, John Hutt and William Rubel) Live 1:30 to 3 PM EST (ZOOM)
Sourdough Yeast Extract and Applications (Heather Willensky)
Kaja’s Sour Milk Lady with Berries, Zurek, Hemp Seed Butter, Kama, Winter Kvass (Zuza Zak)
Comparison of flours in cookie: Whole Rye, Buckwheat or Wheat. Guess what?
Laura Valli, a PhD candidate @wsu_bread_lab and a habitual presenter for Cultures.Group on rye and fermentation described several experiments during a recent session of April Flours – recorded thanks to the super janine Johnson. It was an absolute masterclass in rye baking and microbial interactions.
Laura Valli uses a rye starter that is very different than any starter we’ve seen.
Having @evelyns.crackers Dawn Woodward and Ed just made it all the more excellent. We have that as well on video in the April Flours benefit showcase. Most people have no idea about the aspects of rye based fermentation that makes it so unique and fascinating. We will rerun this later on. So register for the full #aprilflours benefit now to help WCK feed Ukranian refugees, and you will be able to watch it. Or subscribe for an annual membership.
Rye Starter.
A lot of baker’s won’t go near Rye. And very, very few know of the development of different raices of rye and how individual characteristics contribute to how rye performs. Lots of that information shared during this session.
Thanks to a resurgence of grain farming and milling, often in collaboration with the bakers and chefs that are using the end product, rye and whole grains like rye are more under study than ever before. That will actually b e part of the far ranging discussion of Zev Robinson’s film we are showing live this Saturday April 30th. Another reason to register now for the April Flours benefit.
Experiments in Rye Bread Baking
April Flours is our month long benefit for #wckitchen to feed the people of Ukraine. $45 for a year of viewing event related videos and live sessions and edited replays when available. We have been uploading new videos as we go along. These videos are always in the showcase for the event, regardless of when you donate. We have turned the final week into two days with many sessions.
Two of these cookie types taste almost identical, mouth feel and all.
To register just for one of these sessions we are asking for a $15 donation for each one. Some of the sessions each day are pre-recorded, others are live.
No replays are promised unless you donate $45 for the entire month, however.
$75 Annual subscription for all events and videos from the last 6 years. Please use PayPal.me/FermentsandCulturesand note what it’s for.
Time and Nature, Making Vatrushky with different fillings, Piroshky using Multipurpose sourdough Recipe – (Amy Halloran and Ellie Markovitch) Live 12 PM -1:30 PM EST
Sechskornbrot (six grains and seeds bread) and Whole Wheat Sourdough Flatbread (Sangak)(Peiman Khosravi)
Whole Grain Fermented Dumplings and Whole Grain Misos (Live ) Eiko Takahashi 4 PM EST
Saturday, April 30th
11 – 12 PM EST Comparing approaches of pastoral/agropastoral cultures to dairying, cheese making, and land use: Mongolia, Sicily and Albania. (Trevor Warmedahl) Live
12- 1 PM EST The Traditions of Ukrainian Dairy Fermentation David Asher (Live)
1:30 to 3 PM EST Real Bread Bakers by Zev Robinson of TheArtandPoliticsofEating.com with panel discussion on how bread, community, nutrition and agriculture are closely intertwined – (Zev Robinson, Naomi Duguid, John Hutt and William Rubel) Live
Sourdough Yeast Extract and Applications (Heather Willensky)
Kaja’s Sour Milk Lady with Berries, Zurek, Hemp Seed Butter, Kama, Winter Kvass (Zuza Zak)
