From our organizers:
In this course we will cover the basic science behind making miso, why it is good for you and how to make it yourself. Miso is a traditional Japanese product produced by fermenting soybeans with salt and the fungus Aspergillus oryzae called Koji. High in protein and rich in vitamins and minerals, miso played an important nutritional role in Japan. We will cover soy miso and non soy miso’s in this class and make a chickpea miso for you to take home. We’ll also sample some miso!
If you are interested in DIY projects, Old World food preservation, gut health or fermentation in general this is the class for you!
The Hort’s Fermentation Series covers a wide range of topics to inspire New Yorkers to engage in the age-old art of fermentation. The 5-session series covers popular topics like Miso, Kombucha, Cheese, and more! Each class is $30 or sign up for the whole series ($120) and get a class free!
Please arrive 5-10 minutes early to class as we start right on time.
Special Note: The class is located in the greenhouse and classroom at Denny Farrell Riverbank State Park. You may register online or in person.
Teacher Cheryl Paswater is an artist, fermentationist, performer, and educator, who after a near-death experience six years ago, turned to holistic medicine for help. After radical diet and lifestyle changes, she started teaching on healthy eating, organic/local/sustainable food, holistic health and fermentation. She is currently finishing her certification in fermentation, runs the company Contraband Ferments, and has a specific interest in gut health, autoimmune disorders, thyroid disease, autism, and healing through fermented foods.