Tag: vinegar

Koji/Asian/Ferments/India/June 27

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan

Registration link: https://conta.cc/3bplEtj

New Event Added! April 25,11 to 1 PM and May 2, 1 to 3 PM EDT

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan

Because of the number of submissions to the Asian Techniques: Rice, beans, squash, nuts, roots and seeds, and the number of people around the world having transmission difficulties with videos we added a second part to the event, May 2, 1 to 3 PM EDT for the other side of the world. $15 fee for live event and video watching until June 30th. $45 fort all 5 events and many, many videos. Also, Season Passes are available. Registration link: https://conta.cc/3bplEtj

Six Incredible Breads circa 1550

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan
Thu, April 22, 2021. 12:00 PM – 1:30 PM EASTERN DAYLIGHT TIME (EDT). Register at Eventbrite now. It’s free, donations always accepted. 

More than a dozen bread recipes from an unpublished English bread manuscript circa 1550 will be presented by William Rubel, joined  by two members of our group including Jeff Pavlic, a baker, bakery owner, and culinary historian. Also, Malcom Thick, a world renowned expert on Early Modern English agriculture, and a world expert on the manuscript. 

Six breads from the oldest known English bread recipes will be shared, so register now for the culturesgroup sponsored event. Years ago, William Rubel published the recipe for one of these breads on his website. Besides that one recipe, all of what will be presented is unpublished. An advanced look at an extraordinary group of bread recipes is being presented at this event.

And, an actual English sourdough recipe! There are virtually no published English, as in British, sourdough recipes publish prior to the later 20th century. The recipe being shared is historically important, and very exciting.

Malcom Thick will introduce the manuscript. William Rubel will follow with some general comments on Early Modern English bread, offering insights gleaned from this extraordinary manuscript. Jeff Pavlik will introduce the six recipes. At least 30 minutes of hands on baking.

Also, if you have any information on village ovens or small scale baking operations in Algeria or Morocco please drop me a line at kojiandpickles@gmail.com with Bread in the subject line.

Asian Techniques – April 25,11 to 1 PM EDT

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan
Malica Groen of Malica Ferments

This final event of the first program segments is Asian Techniques with rice, beans, squash, nuts, roots and seeds. $15 fee for live event and video watching until June 30th. Season Passes are available. Registration link: https://conta.cc/3bplEtj

Prawn Pad Thai by Chef Eiko Takahashi

Presenters include (list in formation)

Chef Eiko Takahashi, Chef Jeremy Umansky, Chef Cortney Burns, Chef Joel Orsini, Chef Sean Doherty, Chef Corey Bullock, Hannah Kirshner, Chris de Bono, James Matt Vergara, Zizinia de Les Flors, Mandy Ardesty, Chef Alan Callaham, Alexis Nikole Nelson, Sandor Katz, Chef Ken Fornataro, Anne-Marie Bonneau, Anita Tikoo, Åsa Linéa Simonsson, Christine Krauss, Edd Colbert, Nancy Kinzanjui, Chef Pao Yu Liu, Alex Bauer, Anja De Klerk, Ebonee McCorvey, William Rubel, Jeff Rubidge, Cultured and Cured Amy Kalafa and Alex Gunuey, Sacha Wilson, Connie Chew, Erica Carson, Dr. Esther Miller, Eve Jazmati, Hannah Crum, Jo Webster, Chef Jori Jayne Emde, Chef Heidi Nestler, Chef Laurent Serin, Leda Meredith, Chef Llewyn Màire, Mallory O’Donnell, Danny Berke, Edgar Delteil, Chef Ellie Markovitch, Dr. Maria Jimena Ricatti,  Marika Groen, Nick Repenning, Payal Shah, Dr. Peiman Khosravi, Chef Pratap Chahal, Dr. Tejas Sameer, Veena Fermavore, Chef Will Moffat, Zoe Mitchell, Zuza Zak, and others.

Roots, Squash, Rice, Seeds, Nuts, and Corn – Asian Techniques

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan
James Vergara and Heidi Nestler of Wanpaku Natto

April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts, and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets.

The live event is on Sunday April 25th from 10 to 1 PM ET. It’s a Zoom call. It’s the fourth event of the program, and last of the first segment. $45 for all 4 events including Zoom meeting and 150+ associated videos. See the menu for other options at this Registration Link

Wanpaku Natto

Our first 4 events of Ferments and Cultures2021 present techniques – in over 150 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics.

What else? Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Asian Techniques to make things such as Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine, Seaweed Salads and other things from Corn, Squash, Rice, Seeds, Nuts, and Roots. African spice blends and cultures. Bread History. Corn.

Chef Ken Fornataro of cultuhttps://www.instagram.com/culturesgroup/resgroup serves up corn shoyu cured egg yolks with goto natto (natto with koji) on seeded flatbread

All the 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. We do not live broadcast on social media sites.

Rice, Seeds, Nuts, and Roots: Asian Techniques

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan

April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts, and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets.

Mangoes with Umami Paste by Connie Chew of Crazy Asian Ferments

The live event is on Sunday April 25th from 10 to 1 PM ET. It’s a Zoom call. It’s the fourth event of the program, and last of the first segment. $45 for all 4 events including Zoom meeting and 150+ associated videos. See the menu for other options at this Registration Link

Our first 4 events of Ferments and Cultures2021 present techniques – in over 150 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics.

Connie Chew of Crazy Asian Ferments

What else? Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Asian Techniques to make things such as Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine, Seaweed Salads and other things from Corn, Squash, Rice, Seeds, Nuts, and Roots. African spice blends and cultures. Bread History. Corn.

Mangoes with Umami Paste by Connie Chew of Crazy Asian Ferments

All the 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. We do not live broadcast on social media sites.

Corn, Rice, Seeds, Nuts, and Roots: Asian Techniques

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan
An Exploration of Pure Corn Misos by Alan Callaham

April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts, and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets.

The live event is on Sunday April 25th from 10 to 1 PM ET. It’s a Zoom call. It’s the fourth event of the program, and last of the first segment. $45 for all 4 events including Zoom meeting and 150+ associated videos. See the menu for other options at this Registration Link

An Exploration of Pure Corn Misos by Alan Callaham

Our first 4 events of Ferments and Cultures2021 present techniques – in over 150 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics.

What else? Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Asian Techniques to make things such as Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine, Seaweed Salads and other things from Corn, Squash, Rice, Seeds, Nuts, and Roots. African spice blends and cultures. Bread History. Corn.

An Exploration of Pure Corn Misos by Alan Callaham

All the 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. We do not live broadcast on social media sites.

Asian Techniques: Corn, Squash, Rice, Seeds, Nuts, and Roots

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan

April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts, and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets.

The live event is on Sunday April 25th from 10 to 1 PM ET. It’s a Zoom call. It’s the fourth event of the program, and last of the first segment. $45 for all 4 events including Zoom meeting and 150+ associated videos. See the menu for other options at this Registration Link

Under 18 minutes  #matzo with sesame seeds and nixtamalized corn koji flour and Emmer wheat

Our first 4 events of Ferments and Cultures2021 present techniques – in over 150 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics.

What else? Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Asian Techniques to make things such as Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine, Seaweed Salads and other things from Corn, Squash, Rice, Seeds, Nuts, and Roots. African spice blends and cultures. Bread History. Corn.

The team at Zizinia de les Flors brings some really amazing fermented foods from Egypt, Jordan, Africa and the Middle East to Ferments and Cultures 2020 and Ferments and Cultures 2021 – Espacio creativo británicolevante cocinando historia cultura política con métodos agrarios tradicionales bendiciones abuelas y otras brujas

All the 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. We do not live broadcast on social media sites.

Asian Techniques, Spring Tonics, Africa Diaspora

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan

April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets

$45 for all 4 events including Zoom meeting and associated videos, or see pull down menu. Use this Registration Link You can register for all events up until May 1, then watch until June 30th. March 29 segment is a lagniappe, and a way to still get in on the over 150 planned videos you’ll be able to watch.

Our first 4 events of Ferments and Cultures2021 present techniques – in over 150 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics. Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine,Seaweed Salads. African spice blends and cultures. Bread History. Corn. Seeds.

Then KojiFest2021 on June 20, and the start of our July 18 Writers Cultures 7 event series.

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.

April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets

March 29 to June 30th: Flowers and Shrubs

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan

Mimosa (Acacia Dealbata) is one of the earliest trees to bloom at the end of the winter, here, in France.
Mimosa blooming is the signal that the winter is ending up and that the spring will be there soon. The blooming is really spectacular as this evergreen tree is then taking the look of a big bright yellow cloud. The mimosa scent is amazing, a perfume you can smell from afar, warm, powdery, flowery with tones of honey, hay and green banana. 

That’s why Mimosa flower absolute (essential oil) is widely use as a ingredient for aromatherapy, cosmetics and soap manufacturin and also why Mimosa is traditionnally use in France (mainly in the South) to make cristalized flowers and syrups. 

In the same vein, to enjoy its beautiful perfume for a time longer than the flowering season, we will transform the beautiful mimosa flowers into a naturally fermented mimosa soda, a grapefruit and mimosa shrub, a mimosa sugar. In the last video sequence we will also make a dessert using these 3 ingredients. And describe each step along the way. 

Holisoa Rajerison describes how to make several things with Mimosa flowers, including a Mimosa Shrub, a Mimosa sugar, a Mimosa Soda, and a dessert à l’assiette with these 3 items: Dessert a l’assiette Grapefruit granita, ajo blanco, mimosa soda, black garlic and grapefruits supremes

March 29 segment is a lagniappe, and a way to still get in on the over 200+ planned videos you’ll be able to watch. While we prepare for our April 25th Asian techniques event and our July 19 virtual book fair of writers that have or will publish books this year, along with a review of some recently published scientific papers that have essentially changed everything. 

#milkkefir #waterkefir #flatbread #fermentationbuildscommunity #sourdough #nettles #probiotics #apothecary #🌽 #🍄 #rejuvelac #wildfermentation #edibleflowers #FermentsandCultures2021 #kojibuiltcommunity #culturesgroup #atasteofasia #fermentation #kefir #sourdough #mushrooms #nuruk #kojibuildscommunity

Tonics and Ferments – March 29, 2021

7 to 9 PM ET

Our first 4 events of Ferments and Cultures2021 present techniques – in over 100 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics. Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine,Seaweed Salads. African spice blends and cultures. Bread History. Corn. Seeds.

The Crew at Golden State Pickle Works

$45 for all 4 events including Zoom meeting and associated videos, or see pull down menu. Use this Registration Link You can register for all events up until May 1, then watch until June 30th.

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.

March 29, 7 to 9 PM ET – Tonics and Ferments – Vegetable ferments. Restorative Tonics. Meads. Shio-Koji. Dashi. Medicinal brews. Foraged rescue remedies. Sourdough. Spring Nettles. Miso soups. Mushrooms. Lactofermented brines. Amasake. Shrubs. Seaweed salad. Water kefir. Milk Kefir. Miso. Amino Pastes. Jiangs. Kombucha. Tea Ferments.

April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets

Each event has a live event at the following time and dates, Eastern Standard. The Africa Diaspora event is included and took place February 21 – 12 PM to 1:30 PM Eastern Time, as is the March 21 – 12 to 3 PM Eastern time part 1 of Ferments and Tonics. Edited, excerpted recordings are also at the Vimeo website. They included presentations by:

Previous Events this year with:

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 future sessions.