Ferments and Cultures 2021

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. Elderberry Mead. Dashi. Bone broths. 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, Jangs, Bokashi, seaweed salads, and sweets; African spice blends and cultures of the diaspora of Africans throughout the world.

Tonics and Ferments – March 29, 2021

7 to 9 PM ET
Purple Carrot Kanji by Anita Tikoo

$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. The recordings are also at the 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.

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