About five years ago, a professional chef, Mara King, and a home chef and teacher, Willow King (no relation), would get together on Mondays to make food. “We called them ‘Making Mondays’,” says Willow of their experiments with cooking and baking. They eventually landed on making ferments, and Ozuké was born in Boulder.
Today, Ozuké makes a variety of flavorful ferments, including napa and garlic kimchi, various sauerkrauts, and green tea sour pickles, with seasonal ingredients sourced from organic farmers around the region.
This summer, Ozuké will host several local workshops, including a Family Fermentation Class at Cure Organic Farm July 7–9 (register at hatchlab.net) and a Fermentation Class at the Lyons Farmette on October 23 (register at lyonsfarmette.com).