Fermentation Club at Bacareto - Koji, Miso and Amino Sauces

Following a wonderful Winter Season Fermentation Club on fermented Grains, Flakes and Flours - where we had a blast with Mark Stevens, head-baker at Riverside Sourdough - we’re excited to announce our Spring Season Fermentation Club on Wednesday, April 22nd , from 6.45–9.30pm. You will be greeted with a welcome drink on arrival!

Our fourth gut gathering will celebrate the theme of Koji, Miso and Amino Sauces. The evening will be a delicious blend of tasting, sharing and learning, in a relaxed, community-centred atmosphere.

We’re honoured to welcome our special guest speaker, Jakie Bailey, analytical chemist & Founder of Umami Chef, producing miso and tamari from British grown beans using traditional Japanese techniques. Jackie will give a demo on Miso, Amino Sauce (Ukaki) and Shio Koji.
Introduction by Laure Boutrais, Naturopath & founder of Absorb Health, on the origins, uses and health benefits of koji ferments.
We'll have our sharing table - The Fermentation Station - where we can all sample each others homemade ferments (ours and yours; please bring your latest creation if you've made one!*), and connect with Jackie, Laure and fellow fermenters to share tasters, stories, tips, techniques and microbiome chat.

And for those who want to elevate the experience, you’ll have the option to order and enjoy a specially prepared fermentation club cicheti plate from the Bacareto Kitchen.

Come curious, leave inspired!

*You will be very welcome to sample the ferments even if you don't bring one yourself : )

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