MASTER THE MAGIC OF KOJI FERMENTATION
Join us for an in-depth, hands-on class where you'll explore the transformative power of koji fermentation! Learn how to harness this ancient mold to create rich, umami-packed ferments.

WHAT YOU’LL LEARN:
The fundamentals of koji fermentation

We will make koji from scratch

How to grow and care for your own koji

How to set up the incubator to make koji

How koji enhances flavor, texture, and nutrition

Ways to incorporate koji fermentation into a zero waste kitchen

The second part of the class will focus on making miso and shio koji
Learn all different types of miso

Professional tips and tricks for both home cooks and chefs

CLASS DETAILS:
Location: The Farm, Byron Bay
Date: August the 16th
Time: 9am-2pm
Limited spots available! Secure your place today.

WHY JOIN?
Led by fermentation expert Katerina, founder of Byron Fermentary & All Things Cultured, this class is perfect for all skill levels. Whether you're a beginner or a professional chef looking to innovate, you’ll leave with a deeper understanding of koji, your own ferments, and the knowledge to incorporate koji into your culinary practice.

Follow us on Instagram: @byron_fermentary