Sunday, November 24, 2019 from 9:30 AM to 4:30 PM CST
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Wellspring Inc 
4382 Hickory Rd.
West Bend, WI 53090

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Roxanne Hanna, Education Director 
Wellspring, Inc. 

Fermentation Series: Koji, Miso, and Tempeh Making! 

Traditional foods are/were consumed throughout history before the modernization and industrialization of the food supply. These foods are not only free from additives, chemicals and many of the things we find in food today, but they were exceptionally nourishing.

This classes is a part of a series that all include lecture, demonstrations and a hands-on component. Participants will take home cultures and;/or food that we prepare in class. These classes are facilitated by Linda Conroy of Moonwise Herbs, who has been preparing traditional food in her kitchen and teaching classes on the topic for over two decades. Linda has completed an advanced Fermentation Residency program with Internationally acclaimed author and fermentation expert, Sandor Katz. Linda herself is considered an expert on preparing fermented food as well as providing information about how fermentation promotes digestive as well as overall health.

Each class includes a hands-on, make-and-take and tasting component.

Bring the magic of traditional Asian-inspired ferments to your kitchen and cuisine with this unique and rare class! Versatile and delicious miso, tempeh, and koji also bring a variety of health benefits for longevity, immunity, and more. Perfect for both the Asian food enthusiast and the novice home fermenter! 

For questions, please email: roxanne@wellspringinc.org

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