Back to Basics: Refreshing Fruit Ferments

Hi all,

We’re excited to share the first of our video classes with you! We created this series with our friends at the Yellow Farmhouse (who host Kojicon) as an introduction to the foundational methods that every fermenter should know. We started the series back in July, and will be doing one a month, organized into groups of three. You can sign up and join us live for future classes on the Kojicon site. We’re sharing archived editions here for our paid subscribers.

In this class we dig into some easy and delicious techniques for fermenting fruit. We covered tepache, amazake, and umeboshi, and got into some fun variations for each of these tasty techniques. Most people associate fermentation with savory or sour flavors, but don’t sleep on sweetness. These recipes are super flexible and can add tons of flavor to a wide range of drinks and dishes spanning sweet, savory, and everything in between.

Here’s what you’ll need to cook along: