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The class covered the basic science behind making miso, why it is good for you and how to make it yourself. Miso is a traditional Japanese product produced by fermenting soybeans with salt and the fungus Aspergillus oryzae called Koji. High in protein and rich in vitamins and minerals, miso played an important nutritional role in Japan. We will cover soy miso and non soy miso’s in this class.
Fermentationist
Fermentationist
Cheryl is the Chief Fermentationist and CEO of Contraband Ferments as well as a educator, artist, and writer. She co-organizes the NYC Fermentation Festival, and is a organizer of the NYC Ferments Meetup. She is a contributor to the new book "Miso, Tempeh, Natto" and is currently working on her first book on fermentation due out sometime in the near-not so near future. You can find her teaching workshops and at festivals both regionally and internationally.
"Cheryl is a Midas of ferments – everything she touches turns to (fermented) gold!” - Barbara Rogers, Brooklyn, NY
Recipes
Recipes
Contact Contraband Ferments for fermentation recipes and other fermentation classes.
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