Future koji. Soyless, all grain protein multiple Aspergillus spore fruity chestnut popcorn caramel smelling koji for a soy sauce. Prepping for @cultures.group upcoming event on January 26th at 7AM EST.
You can still enroll as an Annual Member if interested before the $ jump! $75 for the entire year of events, plus the past ten years of videos and all new events and videos in 2023. After April 15th Annual Membership through PayPal (https://paypal.me/FermentsandCultures) goes to $225 year.
Presentations on January 26 (7AM EST)
Soirée-Leone – Wild Shoyu Made with Wild corn koji spores
Deepa Reddy – Fermented Bajra (Pearl Millet) Kambu koozh
Kartik Sinha – Winter Pickles and the Salt Satyagraha
Christine Krauss – Yubeshi (Redux)
Wade Fox – Maillard, Miso and Mushrooms
Erica Carson – Koji based Fruit, Nut and Seed Lebkuchen|Ishan Sengupta – Kasundi, West Bengali Mustard Condiment
Sean Doherty- Salt Risen Bread with Maine Grains
¿Adonde? Lab – Chestnut Miso, Shio Koji Salt Percentages
Corey Bullock – Barley koji made for Red Bean Meju, Wood Fired Eggplant Amino Sauce with oat shoyu koji
Dawn Woodward – Rhubarb Rye Galette, Rye Sourdough Bread, Two Variations, Estonian Style Rye Sourdough with Oats, Beets and Beet Kvass
Ellie Markovitch – Sourdough Tortillas, Sourdough Primer: How to feed your mother, How to make pita bread, English muffins and a basic country loaf, Alua (Corn Kvass), and Brazilian Fermented Rice Cakes
Kenji Muramoto – Oatzuke, Umeshu, Rhubarb Umeboshi paste
Priya Mani – Vethal, Yogurt Fermented and Dehydrated Vegetables
Ken Fornataro – Mustard SourDosa Pickles
Register! Annual Membership 1/01/2023 to 12/31/2023 – plus all events and videos of the last ten years!
Annual Membership includes access to any event in 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023. Only available to 4/15/2023