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
$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.
8-Part Fermentation Education Series
Schedule of Workshops
Using Shio Koji to Reduce Food Waste
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
KOJIOLOGIST & TRAVELING BREWER
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
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.
FOOD PRESERVATION TEACHER & AUTHOR
Turning Leftover Vegetables Into Delicious Ferments
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.