MAKING MISO

PRESERVEDis a kitchen shop focused on traditional methods of preservation with weekly workshops. We are a one-stop shop for pickling, fermenting, brewing, cheese-making, dehydrating, infusing, canning provisions and more!ALL WORKSHOPS ARE FINAL SALETickets may be transferred to another guest in the event that you cannot attend.Contact usto find out if we have a waitlist and we may help facilitate an exchange for credit. This option is only available if we have a waitlist.We have a 5 person minimum for each class. If our minimum is not met, we reserve the right to cancel the class. In this event, students will be notified within 24 hours and fully refunded.www.preservedgoods.cominfo@preservedgoods.com

PRESERVED

Join Mariko Grady, the founder of <A HREF="http://aedansf.com" TARGET="_blank" DATA-MSYS-CLICKTRACK="0" REL="nofollow noopener noreferrer">Aedan</A>, a local company making traditional Japanese fermented foods, at PRESERVED for this course on the basics of making miso. You will leave with your very own 1.5 pounds of handcrafted miso, which will be fully mature after six months of aging at home.
 
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"The process of fermenting foods; to preserve them and to make them more digestible and nutritious - is as old as humanity" - Sandor Katz, Wild Fermentation.
 
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Preserved

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MAKING MISO

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