Mark your calendar and reserve your seat, because Monday, March 14th I'll be giving an interactive workshop on kimchi, saké and Asian ferments at La Centrale Culinaire in Montreal. With help from Talk With Your Mouth Full, I'll be teaching everyone how to make Kimchi and … [Read more...] about Workshop: “Kimchi, Saké and Asian Ferments,” March 14, 6-9pm in Montreal
how to make sake
How to Make Saké at Home: My Step-By-Step Article with Sebastien Bureau
Last December I published an article on how to make your own saké on FineDiningLovers.com. Not for the faint of heart DIY-er, the month (or so) long process yielded about 40L of quality rice alcohol. Here's a link to the step-by-step article with accompanying photos of the … [Read more...] about How to Make Saké at Home: My Step-By-Step Article with Sebastien Bureau
How to Make Homemade Korean Sake: Makgeolli with Koji
"You need a mother or a starter," explained Sebastien Bureau, the head of Research and Development at RISE Kombucha and the man who gave me koji. I was taking part in the Living Table Tour, a gastronomic bike tour offered by Melissa Simard through her company 'Round Table Tours. … [Read more...] about How to Make Homemade Korean Sake: Makgeolli with Koji