Deep dive into fermentation techniques that utilize koji.

-how to grow koji in a restaurant or at home
-building incubator
-the growing process, what to expect, how to get the best results
-what to do with it? what are some of the koji possibilities?
-extended Q&A, ask us anything!
-tasting of different misos, aminos, koji beverages etc.
-make 16oz jars of pet miso to take home
-snacks and refreshments will be served

Kirsten will be collaborating with Mara King who is the Director of Fermentation for IE Hospitality group and General Manager for Dry Storage Mill.

$125.00

1pm to 4pm at Hey Kiddo

3rd Floor, 4337 Tennyson St Suite 300, Denver, CO 80212