What we're about

culturesgroup is about food and drink making, preservation, fermentation, science, cultural history and communication through sharing dishes, photography, art, writing, scientific papers, personal oral histories, and ideas. We focus on traditional and novel techniques in cooking, fermenting, brewing and preserving techniques using koji, yeasts, and bacteria (tasty and safe stuff like the ones that make pickles). We stress sustainably resourced foods, food safety, digestibility, and maximizing the nutritional profiles of foods but we are enthusiastic koji belters and LAB wranglers.

Past events (30)

Photos (50)

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