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 enjoy appetizers as you discuss the many health benefits fermented foods can provide.
Cheryl Paswater, Chief Fermentationist & CEO
Cheryl Paswater is the Chief Fermentationist of Contraband Ferments and Functional Medicine Practitioner as well as an educator, health coach, sous chef, artist, and writer. She previously co-organized 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. 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 is a recent transplant to Atlanta after splitting her time between Brooklyn, NY and Richmond, VA with her partner, her cat named Koji (which means “moldy rice”) and all of her cultures as pets (aka: bacteria, yeast, and mold).
Schedule: Thursday, March 23, 6 – 7:30 p.m.
Fee: $50 (Members $45)
Deadline: March 16
Instructor: Cheryl Paswater, Contraband Ferments
This class is sold out. Please fill out the form below to be added to the waitlist.