A tasting-led workshop that uses fermentation to explore what remains after change. Participants sample experimental ferments that reflect decay, transformation, and the afterlife of flavour.
Facilitator bio:
Prachet Sancheti, founder of Brown Koji Boy, is a fermentation innovator whose experimental work with koji and microbial cultures reimagines flavour and transformation.
Explore more curations from SAF 2025 here.
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