Fermentation is learned by doing. So we take the koji, the miso and the barrels out of the workshop: hands-on sessions in small groups, where you stir, you taste, and you take something home to ferment.
These are not demonstrations. Everyone works their own jar.
Half-day hands-on sessions. You make koji, start a miso from scratch and talk through what happens over the months of fermentation. You leave with a jar and with what you need to look after it.
One table, several batches and the differences between them. Misos of different ages and grains, tasted side by side, to understand what fermentation does to flavour over time.
Sessions run with the people who grow what we ferment — barbela wheat, carolino rice, grass peas. The ingredient explained by whoever produces it, then fermented in front of whoever is going to eat it.
Upcoming sessions are announced in the newsletter and on social media, usually three to four weeks ahead. Groups are small and fill up quickly.
Teams, restaurants, cookery schools or a group of friends — we run private sessions, adapted to the time available and the level of those taking part. Tell us what you have in mind.
info@kinferments.com →