Breaking the Mold: A Conversation w/ Fermentation Fanatics Sandor Katz, Rich Shih, & Jeremy Umansky

Whether you are an experienced fermenter, or just starting out, this is a conversation you don’t want to miss! Join Sandor Katz (an “unlikely rock star of the American food scene” according to the New York Times), as he discusses the ins and outs of using koji for culturing and fermenting foods, with chefs and co-authors of Koji Alchemy, Jeremy Umansky and Rich Shih! Join them as they take a comprehensive look at the use of koji and other types of fermentation around the world.
US
Get Koji Alchemy: bit.ly/KojiAlchemy
Get Fermentation as Metaphor: bit.ly/Ferment...
UK
Get Koji Alchemy: bit.ly/ukKojia...
Get Fermentation as Metaphor: bit.ly/famuk
Audio
Listen to the audiobook on Audible: bit.ly/fermasm...
Listen to the audiobook on Libro.FM: bit.ly/libroscFAM
Please subscribe to the Chelsea Green channel here: bit.ly/Chelsea...

[@ozdoits]

Priceless shop talk, details, specifics, examples, recipe ideas from these very experienced individuals!

[@jeejbeej]

Brilliant! Thanks for this! Loving the book.

[@KKJazz]

this was awesome, very encouraging (literally)! Thanks so much for posting it, I was really bummed I missed it.

[@ozdoits]

Always delighted to learn from and enjoy Sandor Katz!!!