12/16/18: Miso Making
@ Wellspring Organic Farm and Retreat Center
4382 Hickory Rd West Bend, WI
Traditional foods are/were consumed throughout history before the modernization and industrialization of the food supply. These foods are not only free from additives, chemicals and many of the things we find in food today, but they were exceptionally nourishing.
This class includes lecture, demonstrations and a hands-on component. Participants will take home cultures and/or food that we prepare in class. These classes are facilitated by Linda Conroy of Moonwise Herbs, who has been preparing traditional food in her kitchen and teaching classes on the topic for over two decades. Linda has completed an advanced Fermentation Residency program with Internationally acclaimed author and fermentation expert, Sandor Katz. Linda herself is considered an expert on preparing fermented food as well as providing information about how fermentation promotes digestive as well as overall health.
Join us at Wellspring Organic Educational farm for this fun and immersive experience. Where applicable, we will be using veggies grown on-site, included in this program. You may also purchase additional vegetables to take home as desired.
If you haven't been cooking with miso, then you've been seriously missing out. The salty paste can amp up just about any boring dish, and it's also quite good for you. Miso is a s a traditional Japanese seasoning produced by fermenting soybeans or other beans ie chickpeas, adzuki and many others, with salt and a culture called koji. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with soup stock to serve as miso soup. In this session we will learn to prepare the beans for fermenting. Once we learn the preparation process we will learn to make the culture and add it to the beans. Everyone will take home a jar of miso with instructions on how to finish fermenting it at home. Samples will be provided along with recipes.