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May 2021 Workshop Series
Recordings Available until June 10th

Ferment the Scraps!

Low-Cost Ferments to Reduce Food Waste

Purchase recordings of each individual workshop below.

8 Creative Hands-On Instructors
8 Interactive Virtual Workshops

Payment Suggestions
$15 – $30 sliding scale / workshop
$120 – 240 sliding scale for the entire 8-part series
Please refer to our Practices, Policies & Pricing page to learn more.

50% of the total proceeds from this series will benefit the organizations selected by our instructors.

Hands in Koji photo by Marika Groen

8-Part Fermentation Education Series

Schedule of Workshops

Using Shio Koji to Reduce Food Waste

with Marika

Turn your vegetables and fruits into magical koji seasonings! Enjoy the colourful lineup of your new Koji sauces from the simplest ingredients in your kitchen.

Marika has chosen to support Earth Caravan, a global interfaith pilgrimage dedicated to peace, healing and justice for the most traumatic places on our planet.

8 Bubbly Personalities

Meet the Instructors

Instructor Marika Groen

Instructor Marika Groen (bio photo)

Marika Groen

Malica Ferments

Marika is a kojiologist, travelling brewer, photographer, writer, and the head of Malica Ferments. She was born in Japan, and is now based in Europe, where she shares philosophical and mythological aspects of koji-making through three-day “Kojiology” classes. In between instructing koji, miso, shoyu, doburoku sake, natto and a broad range of fermentation classes, she organizes an annual fermentation tour with brewery visits, field work, and wild-crafting tours.

Tepache, Tibicos, and Simple Mead

with Soirée-Leone

Explore the tasty world of fermented beverages including tibicos, tepache, and a simple mead. Tibicios is a traditional Mexican beverage that is known by many names, including water kefir, and is fermented using a SCOBY (symbiotic community of bacteria and yeast) that forms into grains. It can be flavored in a zillion ways including using food scraps! Tepache is another traditional Mexican beverage made with corn and often these days is made with pineapple scraps. Mead can be a bit daunting so here we will start with a simple mead using just honey and water to get folks started on a mead making journey.

Soirée-Leone has chosen to support Middle TN Black & Indigenous Support Fund, a community fund for Black and Indigenous queer and trans folks living and participating in the gayborhood and queer community of rural Middle TN.

Instructor Soirée-Leone

Instructor Soirée-Leone (bio photo)



Soirée-Leone is a food preservation nerd raised in the back-to-the land movement of the 70s in New England. She has spent her life dedicated to the diverse world of food preservation in both urban and rural settings. She and her husband Dale are stewards of 58-acres in Middle Tennessee.

Turning Leftover Vegetables Into Delicious Ferments

with Pao

Join Pao as she shows you how making Chinese pickles (pao cai) can be used to turn kitchen scraps into delicious ferments. She will also illustrate the simple process of dehydrating kimchi and krauts into flavorful salts.

Pao has chosen to support I Support Myanmar, featuring fundraisers verified by strong local networks in Myanmar.