About

In this hands-on workshops you'll learn how to make your own miso to take home with you, the ins and outs of koji (the mould used to make miso) and get to taste some fab ferments along the way!

This will be a combined theory and hands-on class with each participant going home with their very own jar of handmade miso. We'll make miso together, talk through the magic of koji and explore different ways to make miso. Throughout the session you'll also try a range of different ferments showcasing just what fermentation can do.

NOTE: miso is typically made using soyabeans so please get in touch if you have any allergies or intolerances which would mean you'd need to use something different!

WHAT DO YOU GET?

* Taaasty tastings of a range of koji-inspired and other fermented goodies

* Expert instruction on the world of koji, it's uses and how we can use it to make a whole host of delicious food

* Knowledge of fermented foods by nutrition professionals! We both have degrees in nutrition and are here to explain why fermented foods can be so good for us, how they can be included in a healthy balanced diet and what the current science says about these foods.

* To go home with a jar of your very own miso, made lovingly by you!

WHAT DO I BRING?

Nothing! We'll provide you with everything you need, although a bag to take your ferments home in might be an idea though.

WHERE IS IT HELD?

The Crafty Pickle Co. HQ, Bentley Green Farm, Crick, NP26 5UT. We're right off the A48 close to Chepstow and not too far from Bristol, Newport or Cardiff!

See you there!

With much love and miso,

Madi & Arthur - The Crafty Pickle Co.