round 2 · saturday, june 7
Make a quart of
chickpea miso
in a backyard.
A small-group workshop where we'll mix, mash, and pack jars of chickpea miso together. You'll take home a quart to ferment for three months. All donations go into the matching pot — so a $30 gift becomes $180 of aid to Gaza and camp scholarships for trans youth.
rsvp →
Save your spot
On privacy
RSVP happens through a form hosted on Tally — a privacy-respecting form service. Your responses go only to Jen-Mei and aren't shared. The same form has a “can't make it” branch if you'd just like to send a note or pledge from afar.
RSVP happens through a form hosted on Tally — a privacy-respecting form service. Your responses go only to Jen-Mei and aren't shared. The same form has a “can't make it” branch if you'd just like to send a note or pledge from afar.
Two ways through it: RSVP for the workshop (with jar count and suggested donation), or just say hi / pledge from afar if you can't attend.
heads-up
What we'll actually do
What we'll actually do
for three hours
- Wash & sanitize. Hands, jars, tampers. Cleanliness is what lets the miso thrive instead of going moldy.
- Mash the chickpeas. Pre-cooked and cooled (we did the overnight soak for you). By hand or food processor.
- Mix in the koji rice + salt. Cold Mountain organic koji from Berkeley Bowl. 212g chickpeas, 425g koji, 85g salt per quart.
- Roll into balls. Falafel-sized. This packs tight and prevents air pockets — the enemy of a good miso.
- Pack the jar. Tamp it down hard. Salt on top. Weight on top of that.
- Cover, label, take it home. Three months in a cool dark cabinet, occasional check-ins. You'll have miso by early September.