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 more. Learn to make Fermented Nut Butter from pureed nuts, seeds and culture. Vegans consider this tasty, rich, nutritious product as a cheese alternative. You will go home with approximately one pound of each. The class includes demonstrations of making Nut or Seed Milk, and making Tamari a soy sauce like product. Students will bring some supplies.
Cost: $50, 3 hours
For more information about all classes and for registration, please go to Classes page.