Miso Making

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

 

This is an old class! Check out the current classes, or sign up for our mailing list to see if we'll offer this one again.

In this course we will cover the basic science behind making miso, why it is good for you and how to make it yourself.

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'll discuss both soy and non-soy misos. 

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

We'll also prepare a miso in class to take home and sample some varieties! 

Cancellation policy