We’re doubling up on ferments for this workshop and making a 10-day miso paste from koji rice and Kombucha, a delicious fermented drink.
From kombucha and kimchi, to sauerkraut and kefir fermented foods are becoming more and more commonplace in restaurants, grocery stores and even home kitchens. But one that might not be very familiar is koji rice that can be used as a starter (aka an ingredient that kickstarts the fermentation process) for a number of fermented Japanese food products, including mirin, sake, soy sauce and miso. You’ll learn all about Koji Rice and take home a jar to ferment for 10 days that will give you an umami-packed seasoning to use in your cooking.
In this two-part workshop we will look at how to brew delicious kombucha at home. We’ll cover all your fermentation questions – flavouring, first and second fermentation, carbonation and scobys, and you’ll leave with your own starter kit to make your own.
We will sample koji and kombucha at the start of the workshop. A hot drink and toast (contains wheat/gluten), houmous and guacamole is included in the ticket price.
Full instructions provided. No experience required. All recipes are vegan.
Book online: https://www.eventbrite.com/e/kombucha-miso-fermentation-workshop-tickets-97933512773
