Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

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!

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 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).

Please note, that while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.