This class explores the wonders of mold-based ferments, with a focus on koji (a primary ingredient of miso, sake, rice wine vinegar, etc.) and tempe(h). This lecture-based class will guide participants on how to make an incubator at home, produce koji and tempe(h), and the significance of these mold-based ferments. Participants will walk away with a koji product to ferment at home

Pull into the fermentation station with Trevor Ring of Community Cultures in a 5 part fermentation series at the East End Food Co-op this spring/summer!