Koji & Tempeh Master Class
February 22 @ 1:00 pm - 4:00 pm
Learn about fermenting with mold! Koji (Aspergillus Oryzae) and tempeh (Rhizapus Oligasporis) are molds with superpowers: They amplify flavor and help grains and legumes become healthier by making them easier to digest and adding nutrition. Koji is the secret sauce to many traditional ferments from sake to miso but there is so much more—it can tenderize meat, make vegetables into “charcuterie”, ferment foods, and produce pickles. Tempeh is moving beyond a soybean cake and has the power to make hearty delicious foods from grains and beans.
Come “meet” koji and tempeh with bestselling author Kirsten K. Shockey at the Cider House as she takes you through an info-packed presentation on cultivating koji and tempeh. Use both of these for countless applications. The class includes a hands-on portion where you make your own homemade miso to take home and ferment. She will also answer any of your fermented grains or beans questions.