California Academy of Sciences: Fermented Nightlife

Tonight we’re breaking down the science of fermentation, showing you the chemical magic behind cider to kimchi and everything in-between. Discover fermented food traditions from around the world with a series of talks presented by the JCCSF: Mariko Grady of Aedan Fermented Foods will give a demo and talk about koji, cooked rice inoculated with a fermentation culture, and why it’s so popular in Japan. You can’t have an evening celebrating fermentation without tasting some effervescent goods—visit the tables at JCCSF Pop-Ups to try a bite or three and learn how to make miso, dips made from “rescued” produce, and Karen Solomon’s sour dill pickles. Music by DJ Tanoa Stewart.