Cultures.GroupCulturesGroup is cultures, fermentation, preservation, microbiology, waste prevention, brewing, cooking, baking, eating, book reviews, and digital book giveaways. 3 Substacks: CulturesGroup, AltGrain, and Koji and Mushrooms. Occasional live streamed videos, pre-recorded edited videos in posts, and interviews and guest appearances.$5 USD per month or $45 Annual for any one Substack. $120 Founding Sponsor includes all 3 Substacks and access to additional videos and digital materials for 12 months. No Fee for 2025 CulturesGroup Video Makers or Writers of weekly, monthly or quarterly posts, or Volunteers. We provide digital books to our volunteer writers. Occasional live streamed videos, and pre-recorded edited videos. Pop up live events (online).CulturesGroup - Vegetables, Vegan and vegetarian foods, garums, pickles, and other good things to eat or drink from around the world and throughout time. This year is the year of Fermented Grains and Starches. https://culturesgroup.substack.com/subscribeKoji and Mushrooms - Old and New Videos and posts about koji and other fungi, including yeasts and mushrooms. For newcomers and the experienced. Over 100 enthusiasts, artesans, and experts with many guest posts as well. https://kojifest.substack.com/subscribeAltGrain - Bake, Steam, Ferment, Preserve, Grow, Forage all the grains and pseudo cereals and tubers and starches - not only wheat but corn, rye, cassava, and tubers. Everything from bread to pasta to cookies to brews. https://AltGrain.substack.com/subscribeSome of the other focus areas for 2025 will be:Fermented grains, including sourdough starters, malts and floursJiangs, Misos and other PastesCorn, Grits, Polenta and MasaQū, Nuruk, Ragi, MucorShoyus, Soy Sauces, Savory Sauces, Soy FermentationsRhizopus and TempehMilks, Cheeses and FermentsAmino Sauces, Soy Sauces, Fish Sauces, and GarumsGluten Free Breads, Cookies, Meals and DrinksHistorical, Traditional, and Modern Asian FermentsRice Koji: Cooking, Pickling, Marinating, Drinking, and SeasoningMaking and Maintaining Cultures and MushroomsVegetable and Meat CharcuterieHow to Rice Brew with different KojisSalt, Sweets, Ceremony, and ArtVegetarian and Vegan Foods and DrinksDumplings, Pasta, and Fermented NoodlesFermented Drinks, Tonics, Elixirs and BrinesJams, Chutneys, Condiments, Salsas and SeasoningsB.Subtilis and other bacterial fermentsWild and Foraged Sea Vegetable and Land Vegetables, fresh, pickled, fermentedinstagram.com/cultures.grouphttps://kojifest.substack.com/subscribehttps://AltGrain.substack.com/subscribehttps://Culturesgroup.substack.com/subscribe
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Cultures.GroupCulturesGroup is cultures, fermentation, preservation, microbiology, waste prevention, brewing, cooking, baking, eating, book reviews, and digital book giveaways. 3 Substacks: CulturesGroup, AltGrain, and Koji and Mushrooms. Occasional live streamed videos, pre-recorded edited videos in posts, and interviews and guest appearances.$5 USD per month or $45 Annual for any one Substack. $120 Founding Sponsor includes all 3 Substacks and access to additional videos and digital materials for 12 months. No Fee for 2025 CulturesGroup Video Makers or Writers of weekly, monthly or quarterly posts, or Volunteers. We provide digital books to our volunteer writers. Occasional live streamed videos, and pre-recorded edited videos. Pop up live events (online).CulturesGroup - Vegetables, Vegan and vegetarian foods, garums, pickles, and other good things to eat or drink from around the world and throughout time. This year is the year of Fermented Grains and Starches. https://culturesgroup.substack.com/subscribeKoji and Mushrooms - Old and New Videos and posts about koji and other fungi, including yeasts and mushrooms. For newcomers and the experienced. Over 100 enthusiasts, artesans, and experts with many guest posts as well. https://kojifest.substack.com/subscribeAltGrain - Bake, Steam, Ferment, Preserve, Grow, Forage all the grains and pseudo cereals and tubers and starches - not only wheat but corn, rye, cassava, and tubers. Everything from bread to pasta to cookies to brews. https://AltGrain.substack.com/subscribeSome of the other focus areas for 2025 will be:Fermented grains, including sourdough starters, malts and floursJiangs, Misos and other PastesCorn, Grits, Polenta and MasaQū, Nuruk, Ragi, MucorShoyus, Soy Sauces, Savory Sauces, Soy FermentationsRhizopus and TempehMilks, Cheeses and FermentsAmino Sauces, Soy Sauces, Fish Sauces, and GarumsGluten Free Breads, Cookies, Meals and DrinksHistorical, Traditional, and Modern Asian FermentsRice Koji: Cooking, Pickling, Marinating, Drinking, and SeasoningMaking and Maintaining Cultures and MushroomsVegetable and Meat CharcuterieHow to Rice Brew with different KojisSalt, Sweets, Ceremony, and ArtVegetarian and Vegan Foods and DrinksDumplings, Pasta, and Fermented NoodlesFermented Drinks, Tonics, Elixirs and BrinesJams, Chutneys, Condiments, Salsas and SeasoningsB.Subtilis and other bacterial fermentsWild and Foraged Sea Vegetable and Land Vegetables, fresh, pickled, fermentedinstagram.com/cultures.grouphttps://kojifest.substack.com/subscribehttps://AltGrain.substack.com/subscribehttps://Culturesgroup.substack.com/subscribe