Miso Making (Online)
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 class will meet live online via Zoom.*
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.
If you are interested in DIY projects, Old World food preservation, gut health or fermentation in general this is the class for you!
If you want to get some miso going during class, you'll need to grab some Koji in advance and also prep your beans. We'll send recipes and resources before class.
Koji can be purchased from: