Community Cultures

What do you see pictured here? What some may see as spills and scars, I see as microbe excitement and joyful ferment injuries! . Overflowing cider: while at work the other week my partner sent me a picture of this cider (inspired by FermentWorks recent book!) overflowing; it brought so much joy to my work day and made me so excited to come home and greet the effervescent yeast that were gorging on sugar, pushing around sediment and releasing foam that spilled onto our living ...room floor; there’s nothing like the feeling of coming home to microbes thriving in your living room! . Sourdough scar: savory sourdough pancakes are a staple in our home; I often have batter souring on the counter, sometimes covered with a cloth, and other times covered with a plate; this day I had put a plate sitting on top for at least 24 hours and by the time I tried to lift it, the batter had formed a seal around the rim, making it difficult to lift the plate off; I ended up having to pull the plate off with all my might and the batter had hardened to the point that it left a nice scratch on my forearm when I eventually peeled it off the bowl; battle scars of a trying sourdough batter, of a community deeply wanting to escape, expand and find the oxygen and space they deserve. This scar gave me joy, laughter and appreciation for all that the sourdough microbes and gods provide. . I look forward to more spills and scars from my ferments : ) . . #fermentation #wildfermentation #cider #sourdough #pancakes #sourdoughpancakes #battlescars See more

Intro to Miso Making - TOMORROW, SATURDAY 12 - 2 PM EST - https://mailchi.mp/9028fbb682/newworkshopseries2021-9682240

We’re excited to be partnering with @quercus_cooperage for our upcoming workshop series with @malica_ferments ! Registration in bioseries starts tomorrow! . #kojibuildscommunity #kioke #koji #kojiban #cooperage #fermentation #fermentedfoods

5 Days Until Short-Term Koji Ferments Workshop! - https://mailchi.mp/9cbd0c5f51/newworkshopseries2021-9473252

Millet koji:Raw, soaked, steamed, inoculated, fermented, and turned into millet amazake and shio koji. . When working South River Miso , their millet soybean miso was one of my favorites products. After making so much rice and barley koji during the work day, there was always something so refreshing about using millet, especially since it is one of the most widely used grains in the world (especially in Africa) and perhaps greatly under-appreciated and misunderstood in the U...nited States. . The first workshop of our Beginner’s Guide to Koji & Miso with Malica ferments starts in two days (Saturday, 12 - 2pm est)! Shortly after, Short-term koji ferments will take place (Tuesday, Jan 26, 12 - 2pm est) focusing on amazake, shio koji, shoyu koji and more. Registration: http://communitycultures.com/beginners-guide-to-koji-miso/ Recordings will also be shared with registered participants if you can’t make the live workshop. . #millet #kojibuildscommunity #koji #mold #shiokoji #amazake #ferment #fermented #autolysis #salt #miso #workshop #onlinelearning See more