Saturday, March 19, 2022
Mold-Based Ferments: Miso & Tempe(h)
with CRAFT at Chatham University
12:00 – 3:00pm EST, IN-PERSON EVENT
Dive into the world of mold-based fermentation in this introductory workshop! Participants will learn about the process of growing koji (a key ingredient in Japanese ferments) and making miso and tempe(h). Trevor will guide participants through the basics of making incubators at home and troubleshooting each fermented product. Participants will leave with the knowledge of how to continue fermenting in their home kitchens!