Monday, July 31, 2023
at East End Food Co-op, Pittsburgh, PA
6:00 – 7:30pm EST, IN-PERSON EVENT
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!