Announcing Kojicon: Back To Basics
News you can use
Hi all,
We’re thrilled to announce a series of video classes beginning this month. We’ve been wanting to teach more, and our friends at Yellow Farmhouse (co-creators and hosts of Kojicon) said that they get a lot of requests for beginner/entry-level classes since a lot of Kojicon content (Kojicontent?) assumes some fairly deep knowledge of various types of fermentation. So we’re launching Back To Basics, a series designed to bring all of you up to speed on the methods, techniques, and terminology you need to ferment everything you can think of.
We’ve created a curriculum that will guide you through the seasons, focusing on fundamental techniques to enhance the flavor, nutrition, and shelf life of your food. We’ll deal with basic principles, but will make these classes open-ended so that more experienced fermenters will also benefit from this knowledge. Click here to register, and we’re excited to see you in the chat!
NOTE: The first class is on July 15, not the 24th.
Back to Basics is a hands-on workshop series designed to get people excited about the seasonal flavors and everyday deliciousness that fermentation can bring to the kitchen. Led by fermentation experts Rich Shih and Peter Barrett, the sessions offer simple, practical ways to use fermentation—from transforming leftovers to boosting weeknight meals with bold, layered flavor.
Rich Shih, co-author of Koji Alchemy, is one of the key culinary explorers of mold-based fermentation in the United States. As a food preservation consultant, he helps chefs, cooks and artisans build their larders and leverage fermentation to decrease waste. Rich welcomes makers of all experience levels to learn, share knowledge, and exchange ideas through educational workshops and social media.
Peter Barrett has been growing, foraging, fermenting, preserving, curing, and cooking as much of his own food as possible for nearly 20 years - and teaching others to do the same. Peter runs Flavor Freaks alongside Rich Shih, which is a site for avid fermenters to share their passion and expertise to help everybody cook healthier, more delicious food.
Sign up for one of our seasonal series — or register for individual classes.
Join live to cook along with Rich and Peter and ask questions in real time, or watch later via a private YouTube link at your convenience. You'll receive an ingredient and supply list ahead of each session.
Class pricing is tiered—please choose the option that best fits your budget. All proceeds support the educational programs for children and adults at the Yellow Farmhouse Education Center, the nonprofit based in Stonington, CT, that hosts Kojicon.
Single Class (Sliding Scale):
Community: $15
Sustainer: $30
Supporter: $50
3-Class Series Pass: $100
