Learn the basic science behind making miso, its health benefits and how to make miso variations at home for different uses, including traditional soy and non-soy recipes. Nibble on tasty miso-seasoned nosh while you learn during this semi-hands-on class.
Miso is a traditional Japanese product produced by fermenting soybeans with salt and the fungus Aspergillus oryzae called Koji. High in protein and rich in vitamins and minerals, miso has important nutritional value. This class is ideal for anyone interested in DIY projects, food preservation, gut health or fermentation in general.
Date: Saturday, March 28
Time: 2 – 4 p.m.
Fee: $55 (Member $50)
Instructor: Cheryl Paswater, Contraband Ferments
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, herbalist, sous chef, artist, podcaster, and writer. She previously co-organized the NYC Ferments Meetup and NYC Fermentation Festival. She has been a contributor to several publications including: Edible Magazine, “Miso, Tempeh, Natto”, and “Our Fermented Lives,” and is currently working on her first book on fermentation due out sometime in the near-but-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. Cheryl is the host of Peeling the Onion Podcast and she splits her time living in Brooklyn, NY and Atlanta, GA with her partner, dog, and cat named Koji (which means “moldy rice”) and all of her cultures as pets (aka: bacteria, yeast, and mold). You can find her at www.contrabandferments.com and www.cherylpaswaterfunctionalmed.com