I just returned home after a 3 day fermentation training course taught by fermentation guru Sandor Katz. The class took place at The Lama Foundation just outside of Taos where the elevation is 8,600 feet. The course covered usual fermentations (tempeh, kimchi, sauerkraut) which we regularly make, and fermentations that are new to us such as,
- kvass - (stale bread, tea, honey naturally carbonated)
- koji - (which can be made into miso, soy sauce, amazaki and saki)
- pickling - (almost any veggie in a salt brine)
- country wine - (fresh fruits, lightly fermented with sugar)
3 comments:
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I highly recommend making your own miso!
Miltonics: working on the koji starter now for sweet miso.
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