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Fermented Vegetables Workshop

Presented by Cheryl Paswater

2024-04-29 19:00:00 2024-04-29 20:30:00 America/New_York Fermented Vegetables Workshop Fermentation is one of the oldest food processing methods still used today. Learn the basic science behind making fermented vegetables, from sauerkraut to beets, carrots, corn, and more! Explore From Home - Virtual AS 1

Monday, April 29
7:00pm - 8:30pm

Add to Calendar 2024-04-29 19:00:00 2024-04-29 20:30:00 America/New_York Fermented Vegetables Workshop Fermentation is one of the oldest food processing methods still used today. Learn the basic science behind making fermented vegetables, from sauerkraut to beets, carrots, corn, and more! Explore From Home - Virtual AS 1

Explore From Home

Virtual AS 1

Fermentation is one of the oldest food processing methods still used today. Learn the basic science behind making fermented vegetables, from sauerkraut to beets, carrots, corn, and more!

* Use this link to join our virtual program: https://us02web.zoom.us/j/89793090419

Scientifically known as zymology, fermentation 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.

We’ll teach you how to make it yourself and get you on the fermentation bandwagon! If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you! 

Cheryl Paswater is the Chief Fermentationist of Contraband Ferments and a 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 a 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 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, a cat named Koji (which means "moldy rice"), and all of her cultures as pets (aka: bacteria, yeast, and mold).

At the conclusion of the program please feel free to take a brief online survey here:
https://www.projectoutcome.org/responses/75667

* Virtual programs work best with the current version of the browsers listed below:

AGE GROUP: | Adult |

EVENT TYPE: | Virtual | Life Skills & How-to | Health & Wellness | Crafts & Hobbies | Cooking |

TAGS: | |

Explore From Home


Hours
Mon, May 20 10:00AM to 8:00PM
Tue, May 21 10:00AM to 8:00PM
Wed, May 22 10:00AM to 8:00PM
Thu, May 23 10:00AM to 8:00PM
Fri, May 24 10:00AM to 6:00PM
Sat, May 25 10:00AM to 6:00PM
Sun, May 26 Closed

About the branch

Upcoming events

Tue, May 21, 7:00pm - 8:00pm

Wed, May 29, 7:00pm - 8:00pm
Virtual AS 1

Thu, May 30, 7:00pm - 8:30pm
Virtual AS 1

Mon, Jun 03, 7:00pm - 8:30pm
Virtual AS 1

Wed, Jun 05, 7:00pm - 8:00pm
Virtual AS 1

Mon, Jun 10, 7:00pm - 8:00pm
Virtual AS 1

Wed, Jun 12, 7:00pm - 8:00pm
Virtual AS 1

Thu, Jun 13, 8:00pm - 9:00pm

Thu, Jun 20, 2:00pm - 3:00pm