Kelp and Fermentation

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Rich Shih, author of Koji Alchemy and Chef Eric Cooper of Forage in Cambridge, MA share ideas for how to incorporate kelp into fermentation projects at home and discuss the history and future of kelp preservation. Forage is a neighborhood bistro that partners with local farmers, fisherman, and foragers to offer a local, seasonal ingredient driven menu. Rich Shih is one of the leading culinary explorers of koji and miso in the United States and an in-demand food preservation consultant.

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