Asian Fermentation Techniques

Class/Demonstration/Tastings - Chef Ken Fornataro of culturesgroup and Christopher and Kirsten Shockey of ferment.works will demonstrate how wild and cultured microbes like koji (miso, sake, shio koji, pickles) and Rhizopus make tasty, unique and nutritious foods in Asian cultures. Tempeh, a huge array of misos, as well as pickles and other dishes will be discussed.