Are you looking for new ways to incorporate summer vegetables into your meals? Curious about the exploding world of cultured foods and their vast health benefits? Looking for support in hand-crafting your own plant-based culinary projects?
In this delicious class you’ll experience the dynamic art of making your own fermented miso (pronounced mee-so). Miso is revered in traditional Japanese cooking for its protein and vitamin/mineral content along with its ability to aide digestion. You’ll learn to maximize flavor and the natural enzymes and other microorganisms of this nutritional powerhouse. We’ll explore the unique fermentation process used to make the complex flavors in soy, chick-pea, and brown rice miso and how to “cook” with it.
Join fermentation educator and functional nutritionist Cynthia Farris to learn the simple fermentation technique and how to preserve the rich flavors and nutrients of miso for every day enjoyment – perfect for hot summer evenings or any time.