Miso Alternatives

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. (www.contrabandferments.com) She lives in Brooklyn, NY.  

 

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In this course we will explore alternative uses for miso and koji.

Miso is a traditional Japanese product produced by fermenting soybeans with salt and the fungus Aspergillus oryzae called Koji. High in protein and rich in vitamins and minerals, miso played an important nutritional role in Japan. We will look at misozuke pickles, koji cured meats, miso cured eggs, amazake, and more.

If you are interested in DIY projects, Old World food preservation, gut health or fermentation in general this is the class for you!

Some of the tastings in this class will include meat and eggs. 

Cancellation policy