Happy 2025! Start off the New Year with Koji
Upcoming Koji Courses & Community Updates
Our Past Year
🏃 The last 12 months have been intense and rewarding. In 2024 we started building our community with free events, we fermented together, shared recipes, and made new friends.
🎦 We made a short video to look back at the past year, featuring people from our community and students of our courses.
Our First-Ever Koji Workshops
❄️ Holidays are now over, and getting through the rest of the cold and dark season is admittedly difficult for many of us. If you’re looking for a new hobby to keep you busy, winter is actually the best season to start fermenting since lower temps mean more controlled fermentation and less chances of running into trouble. We have a few beginner courses coming up that we’re excited about, including our first-ever koji course.
🤯 Koji is the base for so many fermented products and growing it is a magical process unto itself. Learning how to make it yourself will open the door to many new ingredients, sauces, drinks, and marinades. It’s one of our favorite techniques because of the huge range of ferments you can make with it…and there is just something magical about peeking into your incubator on day 3 and finding fluffy white mold accompanied by the scent of ripe fruit and camembert. With koji, you can make everything from sake to miso, to more modern applications like “dry-aging” meat or hybrid amino pastes. We’ve been asked since the very beginning of our workshop program if we were going to host koji classes so here’s your chance!
We will host two 3-day Koji Introduction classes: the first for people working in gastronomy on Jan 26th-29th and the second for people making koji at home on Feb 9th-11th.
This winter we are also offering again our beloved Miso Introduction course on Feb 23rd.
✍️ For more info and to book your spot, please visit our website.
🌅 We still have months of cold ahead of us, but we are already planning for a Spring full of community events. A deep dive into tea fermentation, a soju brewing workshop, QU Fermentation merchandise, more picnics, and social events are all on the table. We hope to announce all these events in the coming weeks.
💬 Before saying goodbye, we want to remind you about our Telegram group, which recently reached 100 members and is on the rise. If you have questions about fermentation, or if you want to get to know other people from Berlin who are passionate about fermentation, join using this invite link.
🤗 We wish you a happy 2025 full of ferments, flavor, and new friends. Thank you to each and every one of you for your continued support.
Polly Yim & Simone Robutti
QU Fermentation Studio