Advanced Fermentation: Koji

image courtesy Contraband Ferments
B215e20f seeable

Taught by Cheryl Paswater

Cheryl Paswater is an Certified Fermentationist , Educator, and Health Coach, who after a near-death experience, turned to holistic medicine for help. After radical diet and lifestyle changes, she started teaching on fermentation, old world food preservation, healthy eating, sustainable food, and holistic health. Cheryl runs a popular fermentation project and CSA called Contraband Ferments. ( She lives in Brooklyn, NY.  


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Koji “aka moldy rice” is the key ingredient to making miso, amazake, soy sauce, sake and more! In this course, we will cover how to make koji, how to create your own incubator, as well as covering other koji-based ferments from amazake to pasta and more. 

Tastings included. 

*we encourage students to have some background in fermentation or have taken Miso 101 for this course **


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