MIcrobrewing and Fermenting
Wednesday, SEPTEMBER 18 ,[masked]:00 PM – 9:00 PM
Resobox, Long Island City, New York
An evening demonstration and tasting.
Ken Fornataro culturesgroup and Christopher and Kirsten Shockey or Ferment Works will provide tastes and discuss microbrewing – like, things you can reasonably do at home – of things like shoyus, amino sauces, country style sake called doboroku, as well as amasake, and vinegars.
We'll also have samples of tasty ferments! A lot of these things are included in the books of Kirsten K. Shockey and Christopher Shockey, the co-authors of bestselling
• Fermented Vegetables
• Fiery Ferments
• Miso, Tempeh, Natto and other Tasty Ferments
The Shockeys got their start in fermenting foods twenty years ago on a 40-acre hillside smallholding which grew into their local organic food company, though their exposure to legume ferments stretches a bit farther back. Kirsten’s relationship with R. oligosporus and R. oryzae began when she was 6 and her family moved to Indonesia.
Christopher gained exposure to traditional legume ferments in the early 90’s at Hewlett Packard, where he trained teams in Japan, Korea, Singapore and Hong Kong. Today they travel worldwide helping people to learn to make, enjoy and better connect with their food.
This event includes samples of tasty beverages like doboroku (country sake), switchels, amsake and other special things, too!