Join Cultures.Group a global collective of fermentation enthusiasts. In-depth video content from fermentation experts available through a growing catalog.

High quality, human verified closed captioning available for many videos. Closed captioning and transcripts can be translated into other languages.

Prioritizing language accessibility de-centers English so that specialized fermentation information can accessed and shared throughout the world.

We meet and connect through Zoom. Even our meeting times consider global time zones so our friends from around the globe can join us!

The Fermentation School is a women-owned and women-led virtual education company that amplifies the voices of independent creators to empower learning and build culture. I am happy to be a part of @thefermentationschool creator community—uplifting and amplifying voices.

We believe that knowledge of and respect for the fermentation found in every level of the food system is key to people’s stewardship of earth, self, and community.

Kojicon 2024: Presence, Place, Possibility. My session was entitled Exploring Natto and Related Funky Beans. I shared my experience making natto (both using commercial spores and my personal favorite the wild type) as well as how we can enjoy natto and funky beans.

#kojibuildscommunity

Kojicon 2023: Preserving the Past, Fermenting the Future. My session was entitled Preserving Food with Koji at Home. I shared my technique and experience using a plant-based source of Aspergillus to make shoyu and miso.

Kojicon is is presented by @yellowfarmct, an education center on a working farm in Stonington, CT, and @ourcookquest, Co-Author of Koji Alchemy.