Learn to make Miso, a traditional, savory Japanese condiment made by fermenting soybeans or other legumes with salt and koji culture. The resulting thick paste is used for flavoring soups, sauces and all kinds of food dishes. Learn to make Fermented Nut Butter from pureed nuts, and active culture. Vegans consider this tasty, rich, nutritious product as a cheese alternative. You will go home with approximately one pound of each. The class also includes instruction for making Nut, Grain and Seed Milk, and Tamari- a product similar to soy sauce.
Students will bring one pound of nuts or seeds that have been soaked in water overnight and some basic kitchen supplies.
All classes are designed around Covid social distancing practices including mandatory masks. While some tools (such as blenders) will be shared, each student will have their own station.
Cancellations less than 24 hours before class will be refunded at 50% of the price. You are welcome to send another person in your place or use the full value of the ticket for another class in the future.