An in-depth introduction into fermenting with the ancient rice starter, koji (rice inoculated with Aspergillus oryzae). Learn how to make miso, shio koji and amazake and how to combine these ancient foods which are a big part in Japanese cuisine into everyday meals. We will also look at and make Natto, which is a rich source of vitamin K and is fermented using Bacillus subtilis var. Natto. At the end of the course you will have three items to ferment at home along with recipes and the knowledge and confidence to practice further.
The Fermentarium began its adventure in fermentation in 2014 at the Blackhorse Workshop, Walthamstow, London. At first the emphasis was on baking sourdough bread and pizza-making in a cob oven in the yard as well as sourdough bread-making classes.
In 2014 Simon and David wanted to share their experience and knowledge of fermenting and began to run lactic fermentation classes and then were joined by Anna in March 2016 and added further courses including Soft fermented drinks and dairy ferments.
In November 2016 the Blackhorse Workshop redeveloped the area occupied by the kitchen so now courses are run…