Fermenting Vegetables: Do It Together Virtual Workshop (live via Zoom)

Saturday, January 7th, 10:00 am – 11:30 am

Fermentation is one of the oldest food processing methods still used today. Historically the fermentation technique was used as a way of preserving foods and drinks long before the days of refrigeration. 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.

In this fun online interactive workshop, Cheryl Paswater of Contraband Ferments, will walk you through the basic science behind fermenting vegetables: from sauerkraut to beets, carrots, corn, and more! Participants will gain an understanding of the important do's and don'ts of fermenting, along with copies of the recipes, and a solid foundation in safe preserving practices. Zoom link and materials list will be sent upon registration.

Presenter: Cheryl Paswater is the Chief Fermentationist and CEO of Contraband Ferments as well as an educator, artist, and writer. She has guest co-hosted on the radio show "Fuhmentaboudit!" (on Heritage Food Radio Network), co-organizes the NYC Fermentation Festival, and is an organizer of the NYC Ferments Meetup. She is a contributing writer for Edible Magazine as well as a contributor to the new 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 at festivals both regionally and internationally.

Ages: Adults

Fee: $30 per household