Loading Events

« All Events

  • This event has passed.

Japanese Ferments – Miso and Tsukemono

October 15, 2017, 11:30 am - 1:30 pm




Learn the basics of making two of Japan’s most delicious ferments –  miso a seasoning made from soybeans, and the Japanese vegetable pickle tsukemono. Using a variety of bases, you’ll work to prepare a selection of ferments to take home.

Among the many authentic flavors of Japan, tsukemono, or lacto-fermented pickled vegetables, is a must for everyday meals and with tea.  The term tsukemono covers a wide range of dishes from a marinated salad to preserved foods. We’ll also explore creating and using fermented miso and hot pepper bases to create fermenting environments. From there, we’ll make miso fermented garlic and hot-pepper cucumbers.

This is a ‘hands-on’ class!  All participants will work together through every step of the process. We’ll review the scientific concepts of food preservation and the practical techniques needed to safely and successfully make your own.

Christina will be available for a book signing after the class.




Christina Ward is a Wisconsin native and Master Food Preserver for Milwaukee County. Through her popular food preservation classes, she has taught thousands of people to safely can, dehydrate, and ferment. Her new book –  Preservation: The Art and Science of Canning, Fermentation and Dehydration was published by Process Media in 2017.  She credits the punk rock/DIY scene for instilling a sense of community of sharing. Through her food preservation and teaching work, she has fostered and assisted dozens of micro-food businesses and non-profit urban agriculture organizations. She writes about food history and preservation for numerous publications, including: Edible MagazineRemedy QuarterlyThe Runcible SpoonThe Milwaukee Journal/Sentinel, and more.


Key Information:

Class Location: Recreational Center, 134. S Locust St, Reedsburg, WI 53959
This is a hands-on class.
Each attendee will make take home some Japense Ferments.
Please bring a small box for carrying home your ferments.
Check-in begins 10 minutes before the start of the class.