An introduction to Koji and its modern uses - a Half Day  Master Class

Get Pickled was born out of a passion for preserving food, community and our planet - and a genuine desire to create more out of fresh ingredients. A move out of London, combined with UK lockdown 1.0, provided the catalysts for turning a cloudy, life-long dream into a clear reality. Paula, the UK-imported, Brazilian super-cook and globetrotting uber-feeder, finally had the time and space to cook up an enterprise that advocated and embodied her passions.Inspired by my two beloved grannies, one from the Amazon and the other from Italy, I use my wild imagination to transform humdrum food surplus into flavoursome, invigorating, vegan-friendly fermented foods, condiments and pickles. "Our aim is to be completely zero-waste and to have a minimal carbon footprint by using seasonal produce and any surplus we can get our little green fingers on."Paula cooks up  a selection of fab fermentation workshopsThe award-winning Brazilian owner of Get Pickled Somerset, Paula Neubauer, hosts a selection of workshops including her ever-popular Forage and Ferment session with the wild plant enthusiast Samantha Williamson. This course is a fabulous opportunity to learn about safe foraging from an expert before you discover how to use what you have picked and found in delicious fermented foods.Paula has also invited fellow Guild of Fine Fermenters members and rising stars in the fermentation world to come to Frome and share their expertise.Get Pickled's core trio of fermentation workshops are:Introduction to fermented vegetablesLearn how to make fermented condimentsA deep dive into fermentation: a seasonal cookery classTo book places, email info@getpickledsomerset.com of direct message Paula on 07855 523006 for more details.

Get Pickled

We will explore the alchemy behind Koji, the mould that lies behind the umami rich flavours of Asian Cooking.

Redford House

Our unique Koji fermentation workshop has arrived!One step into Paula&#x27;s home, the HQ of Get Pickled here in Frome and you will be in the excellent hands of no less than four fermentation professionals who will teach you the alchemy behind Koji, the mould (Aspergillus oryzae) that is exciting the food world. Koji lies behind the umami rich flavours of Asian Cooking. Such is the interest in koji-growing that there is even a week-long online international conference of koji practitioners and enthusiasts around the world called Kojicon.Three of the biggest names in the world of koji will be coming to join me in Frome, on Sunday February 26, to share their knowledge and expertise. After a 4-hour workshop exploring Koji&#x27;s moderns uses under the tutelage of me Paula, Eleni Michel, Pao-Yu Lin and Jelena Belgrave, you will take home four fermentation jars. -﻿--------------------Have you ever wondered what lies behind the magical umami richness of Asian cuisine? Why miso and soya sauce make everything they touch delicious? Wonder no more . . .Inspired by her own journey in search of those answers join our host Paula from Get Pickled Somerset for our first guest workshop of 2023!We will focus on koji mould (Aspergillus oryzae) – the wondrous ingredient that lies behind all it all !Paula invited her fellow &#x27;Fermenter&#x27;s Guild&#x27; members a group called &#x27;Ladies Who Ferment Eleni Michel, Pao-Yu Lin and Jelena Belgrave to lead this adventure. This group are at the forefront of koji practice and education. Each of them will bring their own take on what koji can achieve. These ‘Ladies who Ferment’ have all participated in Kojicon and, to coincide with this year’s event, they will give their take on what koji can bring to the table. Eleni will focus on a brief history of koji, while Jelena will explore how her Serbian roots and microbiotic Japanese cooking training led her to explore local and foraged ingredients in her recipes. Pao will share her experience of combining Chinese fermented tofu and koji, and her love of creating zero-waste rice wine and vinegars. It really is a rare opportunity to hear from some of the greatest koji practitioners.

In our Introduction to Koji and its Modern Uses – a half-day masterclass - you will LEARN: All about koji and its traditional uses led by our first guest speaker:- Eleni will introduce us to a brief account of its history, and how it has reached a range of kitchens and labs, but also the hearts of people around the world. MAKE: You will get hands-on experience by making your own British pulses miso and shio-koji marinade to take home. - Jelena will explore how her Serbian roots and macrobiotic Japanese cooking training led her to explore local and foraged ingredients in miso and koji condiment making. EXPLORE:You will be introduced to an array of less well known koji based condiments and foods from China and Korea- Pao will share her unique experience of developing an intersection of Chinese fermented tofu (tofuru or furu) and koji, and her love of creating zero- waste rice wine and vinegars.You will also learn how to unlock the umami potential in your cooking by using koji-based ingredients like miso, aminos sauces, soy sauces, mirin and much more.TASTE: We will serve a light lunch during which you will get the chance to taste various samples of koji-based ferments developed by all of our four fermenters.Join us on an adventure to the origins of these world-famous foods, and discover how using koji can change our perception of cooking. As interest in koji-growing has reached an international audience in recent years, a week-long online international conference on koji has been developed, featuring practitioners and enthusiasts around the globe – KojiCon. We have the pleasure to welcome these three koji specialists, two of whom have been KojiCon speakers, for a one-off session here in Frome. After the workshop, you will return home with 2 jars of your new ferments to develop at home, with support from Paula and the Get Pickled WhatsApp groupThis session is suitable for all levels of experience, beginners to professionals too!

Eleni Michael is a food anthropologist specialising in fermentation practice and education. Born in Cyprus, she lived in the UK for nearly a decade where she worked in hospitality operations including five-star hotels, luxury events and Michelin-star restaurants. Following her MA in Anthropology of Food from SOAS University of London where her research on the globalization of koji began, she has been living nomadically since, ‘travelling with and through ferments’.

Pao-Yu Liu grew up in Taipei city and has been based in London since the age of 21. She set up the business Pao Pop N Pickles in 2017, selling small batches of fermented products at a local farmers market and shops around London. She then set up Paohaus fermentary studio in East London to keep her passion for fermentation and experimenting growing with different ways of preserving and creating new flavors, and regularly hosting workshops and gatherings.

Jelena Belgrave is a fermentation educator, consultant and tinkerer of flavours who firmly believes that food preservation (and sharing!) is an essential skill. She entwines stories and knowledge from her Balkan heritage with Japanese macrobiotic training. Jelena teaches and shares ferments regularly at Brockwell Park Community Greenhouse in London. Jelena is a member of the Fermenters' Guild, spreading fermentation education around the UK.

Paula Neubauer is Brazliian export to Somerset, where she decided to drop a career in academia to explore her passion in preserving and fermenting the gorgeous fruit and vegetable of her adopted home. She started Get Pickled Somerset in Frome and since then once a Great Taste Awards and Taste of the West Awards. She loves being in the kitchen and creating flavors and textures but what she loves even more is educating people how fermentation is good for you and the environment. A member of the Fermenters Guild, she is committed to share the microbial love far and wide!

New to the practice of fermenting your own food? There is no better time than now to begin. The health benefits are truly transformational.• Supports better digestion• Boosts gut health• Regenerates skins cells• Improves brain functions Koji contains digestive enzymes called “amylase” and “protease”. These enzymes break down carboydrates, proteins and oil into more digestible nutrients and convert into energy. Koji is also rich in vitamin B1, vitamin B2, and vitamin B6. Vitamins have the effect of converting carbohydrates into energy.

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ABOUT GET PICKLEDGet Pickled is a food community, led by Paula Neubauer, that focuses on educating and enriching lives through a circular economy.Get Pickled runs workshops and bespoke events.CONTACT:For more details, email info@getpickledsomerset.com or DM Paula on 07855 523006 WEBSITE: www.getpickledsomerset.comI﻿NSTAGRAM/FACEBOOK: getpickled.somerset

An introduction to Koji and its modern uses - a Half Day Master Class

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An introduction to Koji and its modern uses - a Half Day Master Class

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