INTRODUCTION TO KOJI, THE MOST VERSATILE FERMENTATION STARTER

Discover the fascinating world of 𝗸𝗼𝗷𝗶 at this hands-on fermentation workshop! 🌱

𝗪𝗵𝗮𝘁 𝗶𝘀 𝗸𝗼𝗷𝗶?
Koji is a unique fungus that has been used in Japan for centuries to create some of its most beloved fermented foods, like soy sauce, miso, and sake. In this 𝟮.𝟱-𝗵𝗼𝘂𝗿 𝘄𝗼𝗿𝗸𝘀𝗵𝗼𝗽, you’ll dive into koji’s rich history and explore how it’s used in modern, zero-waste home.

📅 𝗗𝗮𝘁𝗲: Monday, November 20
🕖 𝗧𝗶𝗺𝗲: 19:00 – 21:00
📍 𝗟𝗼𝗰𝗮𝘁𝗶𝗼𝗻: Fermenthings – Be Here (rue dieudonné lefèvre 4, 1020 Brussels)
💰 𝗣𝗿𝗶𝗰𝗲: €45

Don’t miss out—𝘀𝗶𝗴𝗻 𝘂𝗽 𝘁𝗼𝗱𝗮𝘆 to take your cooking to the next level with koji! 🎟️👩‍🍳

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