Ep. 87 The Magic of Koji

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Raw Organic White Koji Rice Ready for Cooking

In this episode of  Mother Earth News and Friends, we recorded a Mother Earth News Fair stage presentation by Meredith Leigh and Kirsten Shockey, where they talk about koji, (Aspergillus oryzae) a mold used for making fermented foods.

Meredith Leigh is a farmer, butcher, cook, and author of The Ethical Meat Handbook: Complete Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore and Pure Charcuterie: The Craft & Poetry of Curing Meats at Home. She lives in Asheville, North Carolina.

Kirsten K. Shockey is the coauthor of Miso, Tempeh, Natto & Other Tasty FermentsFiery Ferments, and Fermented Vegetables, along with her husband, Christopher Shockey. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon.

Additional Resources:

Kirsten & Christopher Shockey’s website: Ferment.Works

Meredith Leigh’s website: MereleighFood.com


Our Podcast Team:

Podcast Editor: Jessica Mitchell
Podcast Editorial Team:
Carla Tilghman, Jesse Nadeau, and Tyler Woodcock

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The Mother Earth News and Friends Podcasts are a production of Ogden Publications