Fermenting Miso

Come join us for this 2 hour hands-on miso workshop, where you will not only learn how to make the traditional soybean miso, but also meet the core ingredient called koji, used in most Japanese (and some Asian) ferments including soy sauce, sake and rice vinegar. With a more earthy and deeper flavour than store-bought varieties, this homemade miso is a great balance of natural sweetness and mineral-rich saltiness, which becomes an incredibly versatile cooking ingredient. You will take home 250g of miso to ferment and the knowledge needed to make more miso at home!

Included in the cost:

• All required ingredients to make miso

• A variety of miso types to sample

• A recipe to make miso

What you need to bring:

• A container that can hold 500ml to take home 250g miso (you need some space to put a weight, so a wide-mouth container is necessary) Examples: Glass jars, clay pots, yogurt containers, candy jars, tupperware

• A medium to large mixing bowl

We look forward to sharing our knowledge with you!

Instructor Bio: Misako Ozawa - Originally from Japan, her love toward traditional Japanese foods started in her childhood where she woke up to the sound of her mother chopping vegetables and to the smell of miso soup every morning. After she moved to Canada in 2017, she has been hosting miso workshops and sharing her knowledge learned from an over-100-year-old Japanese miso company. We live in a very convenient world where everything can be purchased online instantly, but there's something very attractive about long-aged slow foods that fermented foods can offer us, and that's what she wants to share. She graduated from Pacific Rim College with a diploma of Holistic Nutrition in 2020.

Jungyeon Han - Born and raised in South Korea where fermented vegetables and condiments are fundamental to everyday meals, she has been developing and selling her own kimchi made with local produce and herbs for over 8 years. Her passion for fermented food started after she moved to Canada in 2012 where she couldn’t find the kimchi she grew up with so then, she decided to make her own, and from there, she continued in learning a variety of fermented foods such as miso, sourdough, sauerkraut, koji etc. She is ready to share healthful foods and her wealth of knowledge of herbal medicine acquired at Pacific Rim College in Victoria to build a strongly bonded community.

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This workshop is happening in person only. Please dress appropriately for all types of weather, the workshop may be outside or in our unheated strawbale building.

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Only current members in good standing are eligible to use the free ticket option as a part of their member benefits package.

There are a limited number of Pay What You Can tickets available for folks who self-identify as Black, Indigenous, and People of Colour (BIPOC), and people who are facing significant financial barriers to their involvement in our programming. The Compost Education Centre is continually in the process of examining the ways in which our program accessibility can be improved for all members of our community. This ticket gesture is by no means a fulsome examination of the systems of oppression that exist for people inside and outside of our community. We welcome your ideas and feedback.

You must pre-register for this event.

Customers can request a refund within 30 days of ticket purchase. After 30 days refunds and workshop exchanges are not permitted due to administrative staffing capacity. Please be in touch if you are no longer able to attend but hold a ticket so we can make your space available to someone else.

You can also register for the event by calling our office at 250 386 9676 or via email by contacting office@compost.bc.ca

Accessibility

The Compost Education Centre site has flat paths made of woodchips. The strawbale learning classroom is accessed via a wooden ramp and has a wide double door and a ramp leading up to it. Once inside everything is flat.

There is a single-stall gender neutral washroom on site. The washroom is not wheelchair accessible. There is a steep ramp from the wood chip pathway onto the washroom boardwalk, and a 2-inch step up from the washroom boardwalk into the washroom.

About the organization

The Compost Education Centre is located on unceded and occupied Indigenous territories, the land of the Lekwungen people— specifically the Esquimalt and Songhees Nations. These nations are two of many, made up of individuals who have lived within the porous boundaries of what is considered Coast Salish, Nuu-Chah-Nulth and Kwakwa'wakw Territory (Vancouver Island) since time immemorial. At the CEC we seek to respect, honour and continually grow our own understandings of Indigenous rights and history, and to fulfill our responsibilities as settlers, who live and work directly with the land and its complex, vital ecologies and our diverse, evolving communities.

Compost Education Centre memberships get you free workshops, discounts at garden centres around town and more great perks! Sign up or learn more on our website.