We’re so excited to host another fun workshop in our new kitchen! To make it extra special for November, we’ll be fermenting with fall squash from our local farmers market, paired with beautifully unique Good Mother Stallard beans from Rancho Gordo. Depending on market availability - we will be fermenting with Koginut squash or Blue Hokkaido Squash.
As an extra treat, we’re planning to share some of our miso caramel sauce drizzled on apples & some light bites after class—you won’t want to miss this =).
Unlike our past workshops, new classes in our space will be more experimental—an opportunity to ferment new and interesting ingredients together, taste flavors we haven’t shared publicly, and get a behind-the-scenes look at our fermentation process. You’ll learn how we make koji, explore our approach to fermentation, and taste some of our unreleased experiments.
This is a hands-on, 2-hour workshop. In the first half, we will learn and explore koji—its history, how its made, and its role in food preservation—while tasting a variety of our misos. In the second half of the workshop, we will ferment miso together, and each participant will take home a quart-sized jar (~1lb) of miso along with the knowledge to continue fermenting at home. Expect flavor surprises, a little mess, and a lot of fun.
Please note:
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When: Thursday (11/13/25), 6:00pm - 8pm PT.
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Where: Our commercial kitchen (1760 Cesar Chavez Unit F, San Francisco, CA 94124). Parking information will be communicated to workshop attendees.
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The flavors we’ll be fermenting are new and experimental, so the final results will be a surprise for all of us!
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Workshop ticket sales are final and valid for one attendee per ticket.
