Tag: Pyrizhky

Salt Maple Caramel

Although this can be made with different types of cream, including a thick nut milk and a vegan butter or oil, it is in it’s true glory as invented by a Frenchman in the 1970’s. They used, and still use, fresh cream, butter, sugar and sometimes even add ins like nuts or citrus.

Fleur de Sel is a finishing salt well suited to salted caramels.

We’ll be covering the add in as well as the vegan versions in 2023 during our monthly online get togethers, but this dairy version is coming up this Sunday in one of our Salt and Ceremony sessions with Naomi Duguid, Krish Roy, Melanie McIntosh, Ekta Maheshwari, Alex Gunuey, Amy Kalafa, Ken Fornataro, and Llewyn Màire.

Salt and Ceremony is the name of the group of 6 sessions that place during the month of December. There are live parts that get recorded, and lots of videos associated with each session. If you purchase an annual membership you not only get to attend or access all of the December events, but an entire year of hundreds of new videos, events, and videos repurposed based on our member’s feedback. For only $75 USD.

If you are interested in participating live in any event from now un til 12/31/2023 and watching curated videos the entire year of 2023 that will teach you how to cook, ferment, bake, preserve, and brew use the form below two register now. This deal is only good until 12/31/2023 Eastern Time. After that, if we have available spaces, the fee will be $150 dollars for the same amazing content.

Annual Membership from 12/01/2022 – 12/31/2023 plus all events and videos

Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023

$75.00

Amy Kalafa demonstrates Caramel au Beurre Salé de Bretagne, or Salt Caramel

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Salt: Japanese Culture and Ceremony

Nancy Singelton Hachisu

Nancy has inspired millions to explore the food traditions of Japan, as well as locally farmed and raised foods by routing artisans out. Her farmhouse is legend.

She has provided a singularly fascinating and incisive presentation. She will discuss the Japanese cultural and ceremonial context on salt, the salt monopoly in Japan, the exciting state of current artisanal salt making, and the three important steps to salt making. Key Japanese salting methods will be discussed such as salt-massaging vegetables, and salt sprinkle for fish.

Her books include: Japanese Farm Food, Preserving the Japanese Way, Japan: The Cookbook, Food Artisans of Japan, and Japan: The Vegetarian Cookbook (Phaidon, May 2023).

Annual Membership from 12/01/2022 – 12/31/2023 plus all events and videos

Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023

$75.00

Salt and Ceremony

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The Fermentation Workhorse

Pulque. You have probably never heard of it. If you have, you probably had no idea that it’s the secret culture added to vegetable ferments, sausages or cured meats. That why Galia is facilitating the opening day of Salt and Ceremony after introducing Sandor Katz, then presenting an amazing story and recipe on Pulque. She’ll explain to you what a truly miraculous thing pulque is. And tragically, like so much else in this world, it’s being destroyed in the name of greater corporate profits for people that don’t even live where it grows. We hope you join us as a member – now if you purchase an Annual membership you get into all 6 December Salt and Ceremony events, and get to watch them for an entire year!

Galia Kleiman

Annual Membership from 12/01/2022 – 12/31/2023 plus all events and videos

Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023

$75.00

Salt and Ceremony

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Salt + Ceremony Sessions

Full Schedule below. You can register for Annual Membership that includes all the upcoming Salt and Ceremony sessions, and access to everything from 11/01/2022 to 12/31/2023. Or, you can register for individual events, or a $50 package for 2 events, or $60 for all 5 events. $75 gets you into all events, past, present and future – until 12/31/2023. Only Annual Members (and Salt and Ceremony video makers) will have access to videos past 12/31/2022.

Annual Membership from 11/01/2022 – 12/31/2023 plus all events and videos

Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023

$75.00

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Salt and Ceremony – Any 2 Sessions

Salt and Ceremony Sessions take place on December 4th, December 5th, December 11th, December 12th, and December 18th. Each event will have a live hour long presentation, then 2 hours of streaming videos. Registrants that do not opt to purchase an Annual membership have until 12/31/2022 to view the recordings and associated videos.

$50.00

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Salt and Ceremony – All Five Sessions

All Five Events of Salt and Ceremony. Sessions take place on December 4th, December 5th, December 11th, December 12th, and December 18th. Each event will have a live hour long presentation, then 2 hours of streaming videos. Registrants that do not opt to purchase an Annual membership have until 12/31/2022 to view the recordings and associated videos.

$60.00

Salt and Ceremony – December 4th : Past, Present and Future Salt

You can purchase access to this individual Salt and Ceremony event. You will have access to the live event, and the recording, when completed, associated with that event until 12/31/2022. 1:00 to 4 PM EST. Picture is of Kevin Gondo of Shared Cultures in San Francisco. He and Eleana Hsu are presenting at this first session with Galia Kleiman, Sandor Katz, Maria Mantilla, Soirée-Leone, Nancy Singleton Hachisu, Haruko Uchishiba, Will Moffat, Takashi Sato and others.

$30.00

Salt and Ceremony – December 5th: Salt, Grains, Seeds and Beans

You can purchase access to this individual Salt and Ceremony event. You will have access to the live event, and the recording, when completed, associated with that event until 12/31/2022. 1:00 to 4 PM EST. With Dawn Woodward, Katrya Kalyuzhna, Jennifer Lapidus, Ekta Maheshwari , Sean Doherty, Darra Goldstein, Ellie Markovitch, Fermenthings, and others

$30.00

Salt and Ceremony – December 11th: The Miracle of Salt

You can purchase access to this individual Salt and Ceremony event. You will have access to the live event, and the recording, when completed, associated with that event until 12/31/2022. 11:00 TO 2:00 PM EST. With Priya Mani, Naomi Duguid, Krishnendu Ray, John Hutt, Melanie McIntosh, Cultured and Cured Alex Gunuey and Amy Kalafa, Karen McAthy, Llewyn Máire, and Vanika Choudhary

$30.00

Salt and Ceremony – December 12th: Salt, Sand, and Survival 5:00 to 8:00 PM EST

You can purchase access to this individual Salt and Ceremony event. You will have access to the live event, and the recording, when completed, associated with that event until 12/31/2022. 3:00 PM TO 6:00 PM EST. With Meredith Leigh, Laurent Serin and Javier Gutiérrez Carcache of ¿Adonde Lab?, Nader Mehravari , Eve Jazmati, Trevor Warmedahl, Kartik Singh, Connie Chew, Anshita Dawar and others.

$30.00

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Salt and Ceremony – December 18th: Salt, History, and Cultures 3:00 to 6:00 PM EST

You can purchase access to this individual Salt and Ceremony event. You will have access to the live event, and the recording, when completed, associated with that event until 12/31/2022. 3:00 PM TO 6:00 PM EST. With William Rubel, Justin Tyler Tate, Patrícia Miguel, Eleni Michael, Wade Fox, TJ Vestal, Ken Fornataro and others

$30.00

Individual Salt and Ceremony events costs $30 USD. $50 for 2 sessions of Salt and Ceremony, $60 for all 5. Each session has a live segment of about an hour, then two hours of streaming videos made by people from all over the world.

Buying a new Annual Membership at $75 also means you will be able to access, at no additional cost, all the Salt and Ceremony sessions and any event in 2023, as well as access to any new videos and the edited ones as they become available. Please specify what you would like at the payment link https://PayPal.me/FermentsandCultures

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Rind and Flavor – Salt + Plants

Aging Plant Cheese

Cultures.Group
Registration Options




Karen McAthy is the CEO, co-founder of Lumi Foods and Blue Heron Cheese from Vancouver, Canada, the author of the first and significantly expanded second edition of The Art of Plantbased Cheesemaking (winner of the 2018 Gourmand World Cookbook award, vegan category), and has taught hundreds of students from around the world, how to make cultured plant based cheeses.

Salt and Aging Plant based Cultured Cheeses: rind and flavor development. Register Here: Annual Membership Includes all Salt and Ceremony Sessions, access to hundreds and hundreds of videos, and access to videos and events until December 31, 2023

While plant-based cheese methodology lacks a universal cohesion like its dairy counterpart, or longer established fermentation practices, the beginnings of universal approaches are starting to coalesce.  Many focus on creating precise replicas of dairy standards, but this workshop is intended to focus on how plant based cheeses can be stand alone new cheeses, with their own characteristics, and learning how to age a cheese is key to understanding the relationship between microbes, salt, humidity and temperature, and other factors.

Selection of Blue Heron Cheeses

On December 11th we will be featuring Karen’s workshop videos as part of our Salt and Ceremony Events. This session: The Miracle of Salt, is live broadcast from 11:00 AM EST to 2:00 PM EST. The first hour will be a live event, followed by streaming videos. All of this will be available in the showcases for these events. If you can’t attend the event and participate live, you can watch them later. But you must register (See below).

Karen is the CEO, co-founder of Lumi Foods and Blue Heron Cheese from Vancouver, Canada, the author of the first and significantly expanded second edition of The Art of Plantbased Cheesemaking (winner of the 2018 Gourmand World Cookbook award, vegan category), and has taught hundreds of students from around the world, how to make cultured plantbased cheeses. Under her direction, Lumi Foods is currently developing a line of vegan starter cultures specifically for use in plantbased and alternative dairy cheesemaking practices, a result of research undertaken within a Lumi led consortium project in Protein Industries Canada. https://lumifoods.com

Salt and Ceremony Sessions

December 4th : Past, Present and Future Salt – 1:00 to 4 PM EST
December 5th: Salt, Grains, Seeds and Beans – 1:00 to 4PM EST
December 11th: The Miracle of Salt – 11:00 to 2:00 PM EST
December 12th: Salt, Sand, and Survival – 5:00 to 8:00 PM EST

$75 for Annual Membership that includes from November 1, 2022 to 12/31/2023 (that’s 14 months) and all the Salt and Ceremony sessions.

Individual Salt and Ceremony events costs $30 USD. $50 for all 4 sessions of Salt and Ceremony. Each session has a live segment of about an hour, then two hours of streaming videos made by people from all over the world.

We are recording each session and will make them available the last week od December, viewable until 12/31/2022. All 4 sessions – recorded if you can’t make it – with associated videos are watchable until the end of the year costs $50

Buying a new Annual Membership at $75 also means you will be able to access, at no additional cost, any event in 2023, as well as access to any new videos and the edited ones as they are available. Please specify what you would like at the payment link https://PayPal.me/FermentsandCultures

• https://Cultures.Group
• https://vimeo.com/culturesgroup
• www.instagram.com/cultures.group/
• facebook.com/groups/fermentsandcultures/
• https://www.paypal.me/FermentsandCultures

Plant based Cheeses and Salt

Salt and Aging Plant based Cultured Cheeses: rind and flavor development. Register Here: Annual Membership Includes all Salt and Ceremony Sessions, access to hundreds and hundreds of videos, and access to videos and events until December 31, 2023

On December 11th we will be featuring Karen’s workshop videos as part of our Salt and Ceremony Events. This session: The Miracle of Salt, is live broadcast from 11:00 AM EST to 2:00 PM EST. The first hour will be a live event, followed by streaming videos. All of this will be available in the showcases for these events. If you can’t attend the event and participate live, you can watch them later. But you must register.

Young Plant Cheese on Bamboo

Karen is the CEO, co-founder of Lumi Foods and Blue Heron Cheese from Vancouver, Canada, the author of the first and significantly expanded second edition of The Art of Plantbased Cheesemaking (winner of the 2018 Gourmand World Cookbook award, vegan category), and has taught hundreds of students from around the world, how to make cultured plantbased cheeses. Under her direction, Lumi Foods is currently developing a line of vegan starter cultures specifically for use in plantbased and alternative dairy cheesemaking practices, a result of research undertaken within a Lumi led consortium project in Protein Industries Canada. https://lumifoods.com

Salt and Ceremony Sessions

December 4th : Past, Present and Future Salt – 1:00 to 4 PM EST
December 5th: Salt, Grains, Seeds and Beans – 1:00 to 4PM EST
December 11th: The Miracle of Salt – 11:00 to 2:00 PM EST
December 12th: Salt, Sand, and Survival – 5:00 to 8:00 PM EST

$75 for Annual Membership that includes from November 1, 2022 to 12/31/2023 (that’s 14 months) and all the Salt and Ceremony sessions.

Individual Salt and Ceremony events costs $30 USD. $50 for all 4 sessions of Salt and Ceremony. Each session has a live segment of about an hour, then two hours of streaming videos made by people from all over the world.

We are recording each session and will make them available the last week od December, viewable until 12/31/2022. All 4 sessions – recorded if you can’t make it – with associated videos are watchable until the end of the year costs $50

Buying a new Annual Membership at $75 also means you will be able to access, at no additional cost, any event in 2023, as well as access to any new videos and the edited ones as they are available. Please specify what you would like at the payment link https://PayPal.me/FermentsandCultures

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• www.instagram.com/cultures.group/
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• https://www.paypal.me/FermentsandCultures

Salt from Añana for Sagohachizuke

Maria Mantilla of Ma! Condimentos vivos de Asia has been fermenting koji in Barcelona since 2017. In 2020 she switched the praised mediterranean salt for something more significant and historical in Spain: a 7000 year old mineral salt valley in Añana, a province of Basque country. Maria will explain a little bit about this place, the importance of sourcing locally in her ferments and will improvise a fun Sagohachizuke (三五八漬け) done with Bahía rice, another heirloom variety of rice typical from Girona, Catalunya.

On December 4th we will be broadcasting Maria’s videos as part of Salt and Ceremony. If you can’t attend the event and watch them live, you can watch them later. Along with lots of other videos and the live event once ready. But you must register (See below).

Barley Miso. Miso is a very easy to make, or buy, tasty paste used in cooking and sometimes baking. It can range from being as sweet as sugar to deeply salty.
Maria Mantilla (Photo: Rosa Molinero Trias) December 4th.

Salt and Ceremony Sessions

December 4th : Past, Present and Future Salt – 1:00 to 4 PM EST
December 5th: Salt, Grains, Seeds and Beans – 1:00 to 4PM EST
December 11th: The Miracle of Salt – 11:00 to 2:00 PM EST
December 12th: Salt, Sand, and Survival – 5:00 to 8:00 PM EST

To Register for Salt and Ceremony

$75 for Annual Membership that includes from November 1, 2022 to 12/31/2023 (that’s 14 months) and all the Salt and Ceremony sessions.

Individual Salt and Ceremony events costs $30 USD. $50 for all 4 sessions of Salt and Ceremony. Each session has a live segment of about an hour, then two hours of streaming videos made by people from all over the world.

We are recording each session and will make them available the last week od December, viewable until 12/31/2022. All 4 sessions – recorded if you can’t make it – with associated videos are watchable until the end of the year costs $50

Buying a new Annual Membership at $75 also means you will be able to access, at no additional cost, any event in 2023, as well as access to any new videos and the edited ones as they are available. Please specify what you would like at the payment link https://PayPal.me/FermentsandCultures

Koji Tane or spores. These are how koji is encouraged to grow on mainly different things like rice, barley or soybeans.
Making sure the rice for koji making has been properly steamed.
Perfect koji rice, every time!
Koji rice is sometimes used to make shio koji is used in many applications in the kitchen. It’s an all purpose flavor booster created by the enzymes that are created by the mold called Aspergillus oryzae.
One of the many things available at https://www.macondiments.com

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Salt + Ceremony – Shared Cultures

Block of Koji, or rice that has a powerful mold that makes enzymes that create great food! It also makes sake, or soy sauce, or a sweet rice drink called amasake. You’ll learn all about these things at Salt and Ceremony.
How the Japanese seasoning agent, tamari, usually wheat and gluten free, is actually made. Eleana, the co-founder and co-owner of Shared Cultures and Kevin will show you what they discovered in their latest trip to Japan.
Eleana Hsu, wild mushroom forager and enthusiastic flavor chaser. Sometimes mushrooms end up in the tasty things that Shared Cultures sells.
Like this!
Or a super easy to use amino sauce made from koji to make quick, fresh salds or quick pickles (gluten free) or as a soy sauce replacement.
Or This!
To Register for Salt and Ceremony

$75 for Annual Membership that includes from November 1, 2022 to 12/31/2023 (that’s 14 months) and all the Salt and Ceremony sessions.

Individual Salt and Ceremony events costs $30 USD. $50 for all 4 sessions of Salt and Ceremony. Each session has a live segment of about an hour, then two hours of streaming videos made by people from all over the world.

We are recording each session and will make them available the last week od December, viewable until 12/31/2022. All 4 sessions – recorded if you can’t make it – with associated videos are watchable until the end of the year costs $50

Buying a new Annual Membership at $75 also means you will be able to access, at no additional cost, any event in 2023, as well as access to any new videos and the edited ones as they are available. Please specify what you would like at the payment link https://PayPal.me/FermentsandCultures

Kevin Gondo of Shared Cultures next to some huge wooden tubs of aging koji based umami.
Good Morrow and Morels!

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Salt and Ceremony – December 5th

Katrya Kalyuzhna Sour Cherry Pyrizhky
Katrya Kalyuzhna
Sourdough Baking Master Class
DECEMBER 5 TH, 2022
1:00 TO 4PM EST
To Register for Salt and Ceremony

$75 for Annual Membership that includes from November 1, 2022 to 12/31/2023 (14 months)

$50 for all 4 sessions of Salt and Ceremony, live events and videos until 12/31/2022. All 4 sessions – recorded if you can’t make it – with associated videos are watchable until the end of the year and costs $50

Individual Salt and Ceremony events costs $30 USD.

Buying a new Annual Membership at $75 also means you will be able to access, at no additional cost, any event in 2023, as well as access to any new videos and the edited ones as they are available. Specify what you would like. 

https://PayPal.me/FermentsandCultures

• https://Cultures.Group
• https://vimeo.com/culturesgroup
• www.instagram.com/cultures.group/
• facebook.com/groups/fermentsandcultures/
• https://www.paypal.me/FermentsandCultures

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