Fermented International Breads @ The Horticultural Society of New York
Dec
7
6:30 PM18:30

Fermented International Breads @ The Horticultural Society of New York

  • Greenhouse at Denny Farrell Riverbank State Park (map)
  • Google Calendar ICS

Explore the history, health benefits, and learn how to make Idlis (South Indian breakfast cake), Injera (Ethiopian flatbread), and Dosa (fermented crepe).

Please arrive 5-10 minutes early to class as we start right on time.

Special Note: The class is located in the greenhouse and classroom at Denny Farrell Riverbank State Park. You may register online or in person.

Click the link below to sign up:

https://www.eventbrite.com/e/international-breads-sourdough-injera-idlis-and-dosas-tickets-39204817665

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Miso! @ Brooklyn Botanic Gardens
Dec
3
10:30 AM10:30

Miso! @ Brooklyn Botanic Gardens

 

Join us for another amazing workshop at the Brooklyn Botanic Gardens!

In this course we will cover the basic science behind making miso, why it is good for you and how to make it yourself. 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 played an important nutritional role in Japan. We will cover soy miso and non soy miso’s in this class.

If you are interested in DIY projects, Old World food preservation, gut health or fermentation in general this is the class for you!

Click the link below to sign up:

https://classes.bbg.org/CourseStatus.awp?&course=17FAEFOOF1M

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Fall Ferments @ The Horticultural Society of New York
Nov
16
6:30 PM18:30

Fall Ferments @ The Horticultural Society of New York

  • Greenhouse at Denny Farrell Riverbank State Park (map)
  • Google Calendar ICS

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.

In this course we will cover the basic science behind making ferments focusing on using all our fall veggies: beets, turnips, pumpkins, and more. We will talk about why it’s good for you, and we’ll teach you how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you!

Please arrive 5-10 minutes early to class as we start right on time.

Special Note: The class is located in the greenhouse and classroom at Denny Farrell Riverbank State Park. You may register online or in person.

Click the link below to sign up:

https://www.eventbrite.com/e/fall-fermented-vegetables-tickets-39204624086

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Fall Fermentation @ Brooklyn Botanic Gardens
Nov
4
10:30 PM22:30

Fall Fermentation @ Brooklyn Botanic Gardens

Wondering what to do with all that fall produce? Pumpkins, Beets, Sweet Potatoes, Parsnips, Turnips! Join us as we team up with Genspace at their new workspace in Sunset Park, Brooklyn! We'll teach you about the history and science of fermentation, the health benefits, and how to use up all your fall produce!

Students will be making and taking away a jar of fermented goodness and samples for tasting will be provided.


To sign up click the link below:

https://classes.bbg.org/ShowSchedule.awp?&Search=INSTRUCTOR&Target=MjY5NTYxMTMwMDAw&Title=Courses%20Taught%20by%20Cheryl%20Paswater

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Fermented Herbal Sodas @ Bitter & Esters
Nov
2
6:30 PM18:30

Fermented Herbal Sodas @ Bitter & Esters

 

Sparkly fermented beverages made with healthier ingredients like kombucha and fruit sodas are everywhere these days but they can be on the pricey side. Fortunately, it is fairly easy to make these delicious beverages at home! Join us to learn how to make your own fizzy herbal sodas, talk about the science behind them, and why they are good for you!
.

https://bitterandesters.com/pages/fermented-herbal-sodas

 

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Quick Pickles @ Brooklyn Botanic Gardens
Oct
15
10:30 AM10:30

Quick Pickles @ Brooklyn Botanic Gardens

Join us for another awesome workshop at the Brooklyn Botanic Gardens! We'll be going on a Quick Pickle Adventure! Everything you could want to know about making pickles quick and easy. From Lacto-Fermented Kosher Dill Pickles to Asian Pickles we'll be covering it in this course. Students will make a take away ferment and get to taste some of the yummy possibilities with these ferments.

To sign up follow the link below:

https://classes.bbg.org/CourseStatus.awp?&course=17FAEFOOQP

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Sauerkraut @ NAO Wellness
Oct
12
6:00 PM18:00

Sauerkraut @ NAO Wellness

We are so happy to be joining forces with NAO Wellness as their Resident Fermentationist! Join us for our first workshop at NAO on all things Sauerkraut! Students will learn about the history, science, and health benefits of Sauerkraut. Everyone will have the opportunity to make and jar to take home and there will be some yummy kraut from Contraband Ferments to taste!

Sign up will be posted shortly so save the date!

https://www.eventbrite.com/e/homeade-naturally-fermented-sauerkraut-tickets-38118588725

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Fall Ferments @ Genspace!
Oct
8
11:00 AM11:00

Fall Ferments @ Genspace!

Wondering what to do with all that fall produce? Pumpkins, Beets, Sweet Potatoes, Parsnips, Turnips! Join us as we team up with Genspace at their new workspace in Sunset Park, Brooklyn! We'll teach you about the history and science of fermentation, the health benefits, and how to use up all your fall produce!

Students will be making and taking away a jar of fermented goodness and samples for tasting will be provided.

To sign up click the link below:

https://www.eventbrite.com/e/fall-ferments-tickets-37046880216

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The Magical World of Kimchi! @ QED
Sep
10
11:00 AM11:00

The Magical World of Kimchi! @ QED

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. Kimchi is a fermented Korean dish made of vegetables with a variety of seasonings, traditionally stored underground in jars to keep cool during the summer months and unfrozen during the winter months. There are hundreds of varieties of kimchi using everything from the traditional napa cabbage to cauliflower to cucumber. In this course we will cover the basic science behind making kimchi, discuss why it’s good for you, and teach you how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you!

https://qedastoria.com/products/kombucha-magic-1

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Kombucha Workshop @ QED
Sep
9
2:00 PM14:00

Kombucha Workshop @ QED

 

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.

In this course we will cover the basic science behind making kombucha, why it’s good for you, and how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you! All participants will take home a starter culture!

Follow the link below to sign up!

https://qedastoria.com/products/kombucha-magic

 

 

 

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NYC Ferments Event: "Fiery Ferments" Book Signing and Workshop with Kirsten and Christophen Shockey
Aug
31
7:00 PM19:00

NYC Ferments Event: "Fiery Ferments" Book Signing and Workshop with Kirsten and Christophen Shockey

Join the NYC Ferments Meetup Group at Fifth Hammer Brewing Company for a night with Kirsten and Christopher Shockey! Join us for a Workshop and Signing of their second book "Fiery Ferments" out with Storey Publishing!

Thursday, August 31st from 7-9pm at Fifth Hammer Brewing!

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Sauerkraut for Parents + Kids @ Brooklyn Botanic Gardens
Aug
23
6:00 PM18:00

Sauerkraut for Parents + Kids @ Brooklyn Botanic Gardens

"Fermentation is one of the oldest food-processing methods still used today. The science of fermentation, or zymology, studies the conversion of carbohydrates using yeast or bacteria into alcohols, gases, or acid. Beer, miso, sourdough, kefir, kimchi, and many other delicious foods are the product of fermentation. In this course we cover the basic science behind making the funky, fermented treat sauerkraut and why it’s good for you, and then we’ll teach you how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you. This class is family friendly—parents and their children are welcome to enroll!"

https://classes.bbg.org/CourseStatus.awp?&course=17SAEFOOF1S

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The Magical World of Kimchi Workshop @ Brooklyn Botanic Gardens
Aug
1
6:00 PM18:00

The Magical World of Kimchi Workshop @ Brooklyn Botanic Gardens

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. Kimchi is a fermented Korean dish made of vegetables with a variety of seasonings, traditionally stored underground in jars to keep cool during the summer months and unfrozen during the winter months. There are hundreds of varieties of kimchi using everything from the traditional napa cabbage to cauliflower to cucumber. In this course we will cover the basic science behind making kimchi, discuss why it’s good for you, and teach you how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you!

https://classes.bbg.org/CourseStatus.awp?&course=17SAEFOOMWK

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Seasonal Ferments at Genspace
Jul
30
11:00 AM11:00

Seasonal Ferments at Genspace

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 kombucha are all examples food and drink that are the product of fermentation.

Smell, taste, discuss and make a few simple seasonal ferments. In this workshop we’ll explore and craft two delicious types of vegetable ferments that are easily made at home without any special ingredients or equipment.

Follow this link to sign up:

https://www.eventbrite.com/e/summer-ferments-tickets-34989946873

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Fermented Herbal Sodas @ Brooklyn Botanic Gardens
Jul
18
8:00 PM20:00

Fermented Herbal Sodas @ Brooklyn Botanic Gardens

Brace yourselves for these fizzy, buzzy sodas. Sparkly fermented beverages like kombucha and fruit sodas made with real fruit and cane sugar can be a bit on the pricey side in stores. Fortunately, it’s fairly easy to make these delicious beverages in your home kitchen. Join us to learn how to make your own herbal sodas as we talk about the science behind them and why they are good for you!

https://classes.bbg.org/CourseStatus.awp?&course=17SAEFOOFHS

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Rapid Experimentation: Condiments, Chutneys, and More at Enlightenment Wines
Jul
16
7:00 PM19:00

Rapid Experimentation: Condiments, Chutneys, and More at Enlightenment Wines

Join us for the final workshop of a three part series with Enlightenment Wines at Honey's in Brooklyn!

In this workshop we will be looking at advanced ways to create ferments from fermented salsa and ketchup to fermented chutneys, and more. Take your ferments to the next level in this workshop dedicated to all things "on the side." Come on an adventures of all things "sides" and "sauces" and on another eating adventure!

https://www.eventbrite.com/e/rapid-experimentation-condiments-chutneys-and-more-tickets-32459748983

 

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Summer Ferments @ Wyckoff Museum Farmhouse
Jul
15
12:00 PM12:00

Summer Ferments @ Wyckoff Museum Farmhouse

Fermentation Workshop and Demonstration

July 15 @ 12:00 pm - 2:00 pm

Free - $5.00

Smell, taste, discuss and make a few simple seasonal ferments. In this workshop we’ll explore and craft two delicious types of vegetable ferments that are easily made at home without any special ingredients or equipment. Depending on what’s in season there may be additional ferments to explore.

http://wyckoffmuseum.org/calendar/fermentation-workshop-and-demonstration/

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Lady Science Forum : Science and Business of Kombucha
Jun
8
7:00 PM19:00

Lady Science Forum : Science and Business of Kombucha

The Lady Science Forum is going on a field trip! For our June event, we're heading to Island to Island Brewery where we'll hear from three amazing women about the science and business of brewing.

Alex Ingalls, founder of Pilot Kombucha, will investigate the business of fermentation.

Danii Oliver, founder of House of Juice, will walk us through the science of nature's lifecycle - seed to produce, produce to juice, juice with bacteria, to juice with yeast.

Cheryl Paswater, driving force behind Contraband Ferments, will dig into fermentation science and gut health.

Join us for a lively discussion about the science behind one of our favorite drinks!

RSVP here:

https://www.facebook.com/events/423096784737824??ti=ia

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Kombucha @ Genspace
May
7
11:00 AM11:00

Kombucha @ Genspace

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.

In this course we will cover the basic science behind making kombucha, why it’s good for you, and how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you! All participants will take home a starter culture!

https://www.eventbrite.com/e/fermentation-kombucha-tickets-33586099929

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Koji, Mothers, and Grain Cultures at Enlightenment Wines
Apr
30
7:00 PM19:00

Koji, Mothers, and Grain Cultures at Enlightenment Wines

Join us for the second workshop in a three part series with Enlightenment Wines at Honey's in Brooklyn!

In this workshop we will be looking at the different cultures and inoculants used in fermentation. From Koji (moldy rice), SCOBY's, Kefir Grains, and more we will look at what these things are, how we use them, how to care for them, as well as taste testing a variety of yummy ferments. Students will be playing with and taking home cultures from this workshops!

https://www.eventbrite.com/e/koji-mothers-and-grain-cultures-tickets-32459720899

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Sauerkraut at the Brooklyn Public Library at Clinton Hill
Mar
28
6:30 PM18:30

Sauerkraut at the Brooklyn Public Library at Clinton Hill

Join us for another amazing Sauerkraut workshop at the Clinton Hill Library!

Fermentation is one of the oldest food-processing methods still used today. The science of fermentation studies the conversion of carbohydrates using yeast or bacteria into alcohols, gases, or acid. Beer, miso, sourdough, kefir, kimchi, and many other delicious foods are the product of fermentation. In this course we cover the basic science behind making the funky, fermented treat sauerkraut and why it’s good for you, and then we’ll teach you how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you. This class is family friendly—parents and their children are welcome to attend!

Click the link below to sign up!

http://www.bklynlibrary.org/calendar/fermentation-101-sauerkra-clinton-hill-library-031417

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Lacto Fermented Drinks at Enlightenment Wines
Mar
26
7:00 PM19:00

Lacto Fermented Drinks at Enlightenment Wines

Join us for the first part of a three part series with Enlightenment Wines at Honey's in Brooklyn!

Brace yourselves for these fizzy, buzzy, sodas. While there are more choices on the market now for sparkly fermented beverages made with healthier ingredients, like kombucha and fruit sodas made with real fruit and cane sugar, they can be a bit on the pricey side. Fortunately, it is fairly easy to make these delicious beverages in your home kitchen. Join us to learn how to make your own fizzy herbal sodas using natural biology, talk about the science behind them, and why they are good for you!

If you are interested in DIY projects, Old World food preservation, gut health or fermentation in general this is the class for you!

https://www.eventbrite.com/e/lacto-fermented-drinks-and-herbal-sodas-tickets-32459648683

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Kefir and other Dairy Ferments at Genspace
Mar
17
11:00 AM11:00

Kefir and other Dairy Ferments at Genspace

Join us for another amazing workshop at Genspace!

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. In this course we will focus on fermenting milk and milk alternatives to make Kefir.

Kefir contains beneficial yeast as well as friendly ‘probiotic’ bacteria found in yogurt. Kefir can be made from any type of milk- cow, goat, sheep, coconut, rice or soy. Although it is slightly mucous forming, the mucous has a “clean” quality to it that creates ideal conditions in the digestive tract for the colonization of friendly bacteria. We will also be talking on yogurt, kefir cheese, and more!

https://www.eventbrite.com/e/fermentation-making-kefir-tickets-32475216246

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NYC Fermentation Festival!
Feb
25
10:00 AM10:00

NYC Fermentation Festival!

February 25, 2017!! Save the Date for the first ever NYC Fermentation Festival at the Brooklyn Expo Center, co-organized by Fuhmentaboudit!, NYC Brewers Guild, NYC Ferments Meetup, Contraband Ferments, Ferment Ferment, Star Fish Junction, and Just Food! Stay tuned for more details!

 

 

 

https://www.facebook.com/NYCFermentationFestival/

www.nycfermentationfestival.com

 

 

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Kimchi! at the New Women Space! -- TBD!!!
Feb
12
12:00 PM12:00

Kimchi! at the New Women Space! -- TBD!!!

** Note: this workshop is currently TBD and may change over the next week. **

Join us for our first Kimchi workshop of the year at the amazing New Women Space in Greenpoint, Brooklyn. Come spice it up in this workshop where we will cover the science, history, health benefits, and how to of the world of kimchi.

 

Details TBD. Please check back for link or sign up at the New Women website at www.newwomenspace.com

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