Boston Flora

Tag: fermenting

  • Wednesday, December 7, 6:00 pm – 8:00 pm – Fermenting Condiments, Online

    Discover new ways to use your garden’s bounty! Overgrown peppers, tomatoes, basil and more can be used as a great base when creating your own condiments such as ketchup, mustard, pesto, salsa, corn relish, and hot sauce. and more. Led by experts at Contraband Ferments, you’ll learn the science behind the fermentation process as they demonstrate the basic principles of making your own delicious, nutritional, and probiotic-rich condiments. This New York Botanical Garden online course will be held December 7 from 6 – 8, led by Cheryl Paswater, and is $45 for NYBG members, $49 for nonmembers. Register HERE.

  • Saturday, January 23, 10:00 am – 11:30 am – An Introduction to Koji and Miso-Making at Home, Online

    Join Mark Phillips of @EarthCultures for an introduction to Aspergillus Oryzae, or Koji, the fungus responsible for miso, soy sauce, sake and other traditional Japanese fermented foods and beverages. Using Miso, Tempeh, Natto, and Other Tasty Ferments (Storey Publishing, 2019) as a guide, this workshop is a primer on home and restaurant-scale koji-making and its many uses in ancient foodways and contemporary culinary techniques. This Berkshire Botanical Garden online class will be held January 23 from 10 – 11:30, and is $20 for BBG members, $30 for nonmembers. Register at https://www.berkshirebotanical.org/events/introduction-koji-and-miso-making-home

    Mark Phillips is a fermented food educator living in Great Barrington, MA. He has taught numerous workshops on the subject of vegetable fermentation, koji and miso and is a team member at Hosta Hill, a Berkshires-based producer of sauerkraut, kimchi, and hot sauce. Find him on instagram at @EarthCultures.

  • Saturday, May 2, 2:00 pm – 4:00 pm – Fermenting Vegetables at Home (Online)

    This Berkshire Botanical Garden online workshop will provide an in-depth overview of the process for fermenting vegetables at home. It will include a demonstration of how to properly prepare and set up a fermentation vessel, as well as provide principles and practices for successfully managing and storing your ferment. BBG Members $20, Non Members $25. The event takes place May 2 from 2 – 4 Eastern time. To register, visit http://berkshirebotanical.org