Koji Alchemy with Jeremy Umansky

Welcome!

Here is a list of what you will find in the workshop below:

  • A 38-minute video by Jeremy Umansky.
  • A PDF download of an excerpt of Jeremy's book to get you started.
  • An exclusive discount on Jeremy's book, Koji Alchemy. Scroll down for more details.


Jeremy Umansky delivers a comprehensive look at modern koji use around the world. Based on the book that he co-wrote with Rich Shih, Koji Alchemy, he shows how to use koji to rapidly age charcuterie, cheese, and other ferments.

Download a PDF from this workshop video!

KojiAlchemy_DigitalSample.pdf

Take a look at these exclusive discounts from the Fair Bookstore!

Want to learn more? Check out Jeremy Umansky's book, Koji Alchemy. Plus, use the code MMEOFK61 at checkout for 20% off!

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Koji Alchemy

In Koji Alchemy, chefs Jeremy Umansky and Rich Shih deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks.

Click here to purchase!

The Practical Skills course is sponsored by:

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Founded in 1984, Chelsea Green Publishing is recognized as a leading publisher of books on the politics and practice of sustainable living, publishing authors who bring in-depth, practical knowledge to life, and give readers hands-on information related to organic farming and gardening, ecology and the environment, healthy food, sustainable economics, progressive politics, and, most recently, integrative health and wellness.

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