Program Description
Event Details
Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation. Discover the basic science behind how to ferment vegetables - from sauerkraut and beets to carrots and corn. Then, try your hand at fermenting whatever vegetables you have in your kitchen while we discuss the many health benefits fermented foods can provide.
In this course we will cover the basic science behind making fermented veggies of all sorts, why it’s good for you, and we’ll teach you how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you!
If you'd like to make along with the virtual class, have these things on hand:
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1 cabbage + veggies of any sort to add in (radishes, carrots, daikon - anything!)
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clean jar (mason, recycling)
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salt (non-iodized)
Click here for a more complete materials list.
Cheryl Paswater is the Chief Fermentationist of Contraband Ferments and Functional Medicine Health Coach, as well as an educator, health coach, sous chef, artist and writer. She co-organizes the NYC Ferments Meetup and NYC Fermentation Festival. She has been a contributing writer for Edible Magazine as well as a contributor to the book Miso, Tempeh, Natto, and is currently working on her first book on fermentation due out sometime in the near-not so near future. You can find her teaching workshops and speaking on fermentation and health at in person workshops, online classes, and at festivals both regionally and internationally. She splits her time living in Brooklyn, NY and Richmond, VA with her partner, cat named Koji (which means "moldy rice") and all of her cultures as pets (aka: bacteria, yeast, and mold).
You will receive a Zoom link approximately one hour before the event starts.