Virtual Fermentation Consultation & Workshop
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4 reviews
Description
Book a one-hour private session with Shared Cultures for personalized guidance on the fermentation project you’re curious about—or the one currently taking over your kitchen counter.
This session is designed around your goals, ingredients, experience level, and questions. We can talk through growing koji, making miso or shoyu, using koji in everyday cooking, setting up a home or commerical fermentation practice, troubleshooting a batch, or developing a project from idea to first steps.
Whether you’re brand new to fermentation, looking for help with a specific recipe, or ready to go deeper into koji-based cooking and preservation, we’ll make the hour practical, approachable, and specific to you.
Topics can include
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Growing koji at home
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Making miso, shoyu, amazake, or other koji-based ferments
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Choosing ingredients, equipment, and containers
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Understanding temperature, humidity, salt, and fermentation timelines
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Troubleshooting mold, smells, texture or stalled fermentation
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Using koji, miso, and fermented ingredients in cooking
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Planning a fermentation project or building confidence before you begin
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Questions about a batch you already have underway
What’s included
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One 60-minute private consultation or workshop
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Personalized guidance based on your goals and experience
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Space to ask questions and work through a specific project
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Suggested next steps, recipes, resources, or equipment recommendations as appropriate
How it works
After booking, you’ll receive an email from us so that we can learn what you’d like to cover. We’ll then schedule a time for your session.
Sessions are held virtually.
This is a flexible, educational session rather than a pre-set class. You do not need prior fermentation experience, and you’re welcome to come with a broad interest or a very specific question.
If you have photos, notes, recipes, or an active fermentation you want help with, feel free to send them ahead of time.
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Nancy Wilkinson The miso-making class was terrific: just a small group of people (8 or 9?) assembled around a long table. Eleana taught us about koji, shared tastes of every Shared Cultures product available, and proceeded to guide us through preparing our own batch of foraged mushroom miso that will be ready around Christmastime. We received a discount on Shared Cultures products and enjoyed learning and socializing. Highly recommended!
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Wendy Ziegler Eleana was an excellent teacher and willing to share her tips and tricks.
The miso tasting was a savory and sweet treat!
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Jacky L. If you ever have an opportunity to learn from Eleana, I would take advantage of it! I felt very honored to learn from such amazing teacher like her. Her in-depth knowledge and background in the art of miso making helped me understand this incredible food! My taste buds also had an awakening after trying all the wonderful types of miso they make! It will be hard to forget an experience like this that brings a maker and her community together for a lovely shared experience.
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Leon Brown My wife and I recently attended a class at Shared Cultures, and it was easily one of the most fun ways we’ve spent an evening, and one of the best hands-on 'cooking' classes I've done to date.
The session was the perfect blend of storytelling and hands-on learning. We loved hearing the origin story of how it started with mushroom foraging and evolved into their business. Getting to see the production space and taste through the unique lineup really gave us an appreciation for the craft.
The highlight, of course, was the hands-on portion. Since I ferment a bit, and wanted to try my first koji, being able to see and taste all the ingredients was perfect. We’re currently "babysitting" our jars of miso and enjoying watching the koji do its thing.
If you’re looking for an experience that is equal parts tasty, educational, and fun, I can’t recommend their classes enough. We now have our first batch of 手前味噌 that we can share with friends, I am feeling comfortable enough to try to start my own koji and make my own miso too.
If you're down in San Jose, I recommend dropping by Fox Tale Fermentation Project where you can buy Shared Cultures miso and try the Fox Tale brews and ferments too.
