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Fermentation 101

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Fermentation-101

From the 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, or koji. High in protein and rich in vitamins and minerals, miso has long played an important nutritional role in Japan. We will cover soy and non-soy misos in this class. If you are interested in DIY projects, Old World food preservation, gut health, or fermentation in general, this is the class for you!

Details

Date:
December 3, 2017
Time:
10:30 am - 12:30 pm
Event Category:
Website:
https://classes.bbg.org/CourseStatus.awp?&course=17FAEFOOF1M

Venue

Brooklyn Botanic Garden
990 Washington Ave
Brooklyn, NY 11225 United States
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Phone:
718-307-7133
Website:
https://www.bbg.org/
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