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Making Miso @ New York Botanic Garden (Online)
Feb
16
6:30 PM18:30

Making Miso @ New York Botanic Garden (Online)

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High in protein and rich in vitamins and minerals, miso has played an important nutritional role in Japan for centuries. In the traditional recipe, soybeans are fermented with salt and the fungus Koji, or Aspergillus oryzae. Explore the science behind making miso— both with soy and without, why it's good for you, and how to prepare it yourself. You'll walk away with recipes and techniques for making miso from soybeans, black beans, and nuts at home.

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Nov
10
6:30 PM18:30

Kombucha @ New York Botanic Garden (Online)

This class will take place online. Registered students will receive login instructions.
Fermentation is one of our oldest food processing methods. Scientifically known as zymology, it refers to the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. We'll cover the basic science of how to ferment tea to make kombucha, how it can improve your gut health, and ways to brew it yourself.

Please note, while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.

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