Mushroom Amino Sauce with Shared Cultures
My friend and fellow fermentation enthusiast Eleana Hsu just uploaded the first video to the Shared Cultures YouTube channel! I’ve embedded the video at the bottom of this post. It’s a recorded live presentation in which she shows how easy it is to prepare dried mushrooms (that she foraged herself, no less) to create an amino sauce with koji, and provides a lot of tips about how other ingredients can work as well.
Shared Cultures is a company that works with local food producers in and around San Francisco to give new life to produce that might otherwise contribute to problem of food waste. This is a really admirable mission, and it gets back to why we started fermenting in the first place: excess and food otherwise destined for waste can still be nutritious and preserved for future use.
Check out the website above and follow them @sharedcultures on Instagram to see what they’re up to!
