Register by SAT May 1
Fermentation has been used for millennia to preserve fresh vegetables while enhancing the flavours and nutritional profile. Naturally fermented foods use salt (or a culture starter in some cases) to create a welcoming environment for good bacteria. Through the process known as process lacto-fermentation, these probiotic bacteria naturally preserve the ferments and provide the familiar sour taste of sauerkraut and sour pickles. These living cultures enhance the nutritional profile of the ingredients while retaining vitamins and digestive enzymes since no heat or vinegar is used. A diet rich in probiotic fermented foods contributes to good digestion, gut health and a robust microbiome, which in turn supports our immune system and well being. In this fun online course, 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.
Monday, May 3 | 6:30-8:00pm
$45 + HST per person/device
TICKETS CAN BE PURCHASED BELOW
up to 48hr prior to the class
A full list of ingredients and equipment will be sent to you upon registration.
Cheryl Paswater is the Chief Fermentationist and CEO of Contraband Ferments as well as a 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 a 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. She lives in Brooklyn, NY with her partner, cat named Koji (which means “moldy rice”) and all of her cultures as pets (aka: bacteria, yeast, and mold).
Want to know more about our online classes? Check out our FAQs
Any questions regarding class content, recipes or ingredients should be sent directly to Cheryl at firstname.lastname@example.org
Any questions regarding your ticket purchase, please contact email@example.com