Join our Fermentation Lab Coordinator, Chef Irving Zarate, for an introductory course on fermentation and miso!

Miso is a fermented bean paste used to add umami flavor to dressings, soup and ramen, marinades, stir-frys, and any dish that needs a flavorful boost. Most miso is synonymous with soybeans, but here on the farm we use our own heirloom organic bean varieties to make a version unique to our bioregion.

In the workshop, you will learn the two-stage fermentation process and take home your own jar of miso to age for 3 months to 1 year. Equipped with the new knowledge of bean miso, we will send you home with bean seeds from the farm to plant in your own garden next spring for preparing your own homemade miso next summer and fall. We will end the workshop by enjoying a warming miso soup together.

Once the foundation of understanding is established, fermentation and preservation processes can be expanded upon to explore new and exciting recipes in your own kitchen. Join us as we work together to deepen our understanding of this age-old culinary practice!

Activities:
- Farm Walk
- Shelling Beans + Bean Talk
- Into the Kitchen for a fermentation overview
- Learning Miso and Simple Miso Soup recipes

Ages: 
15+, adults
What
Farm-to-Table: Intro to Fermentation + Miso
Where
 The Ecology Center
32701 Alipaz St.
San Juan Capistrano, CA 92675 
When
Saturday, January 7th at 10am-12pm

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