Online Q&A: How to Grow Your Own Kombucha or Vinegar SCOBY

Our workshops and YouTube videos can spark some questions that take a little extra time to address. The blog is a great way to answer and to share with a wider audience. Send your questions via email and they might just end up here (with your permission, of course.) QUESTION: How do you grow your […]

Koji in Every Kitchen

  • May 29, 2018
    6:00 pm - 7:30 pm

Koji is a beneficial mold, traditionally used in producing miso, sake, and shoyu (soy sauce), however its uses are far broader, including pickling, curing meat, and maybe even composting. In this session, learn about the positive power of koji, and how to grow your own culture. The power of koji lies in its production of (more…)