Kombucha @ New York Botanic Garden - Midtown
Oct
24
6:30 PM18:30

Kombucha @ New York Botanic Garden - Midtown

  • New York Botanic Garden - Midtown (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 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!


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Fall Ferments @ 92Y
Nov
5
6:30 PM18:30

Fall Ferments @ 92Y

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 explore fermentation with a focus on the basic science behind making sauerkraut and why it’s good for you. Plus, 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!

https://www.92y.org/event/fall-ferments

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Gut Health @ Brooklyn Brainery
Nov
7
7:00 PM19:00

Gut Health @ Brooklyn Brainery

Location: Prospect Heights Brainery (190 Underhill Ave in Prospect Heights, BK)

Your digestive system is home to over 70% of your immune system! So it’s crucial to keep your gut in tip-top shape in order to maintain good health. We will discuss the difference between good and bad bacteria and explore how each affects everything from your energy level to your mood.

We’ll focus on how to strengthen your digestion, create better eating habits, and introducing fermented foods, herbal medicine, and other supportive foods into your diet.

We'll have a taste too! 

CLICK HERE TO SIGN UP

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Miso @ Brooklyn Botanic Garden
Nov
9
11:00 AM11:00

Miso @ Brooklyn Botanic Garden

Miso is a traditional Japanese product produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, or koji. High in protein and rich in vitamins and minerals, miso has long played an important nutritional role in Japan. Discover the basic science behind making miso, why it is good for you, and how to make it yourself. This course will cover soy and non-soy misos.

CLICK HERE TO SIGN UP

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Miso @ Brooklyn Botanic Garden
Nov
17
11:00 AM11:00

Miso @ Brooklyn Botanic Garden

Miso is a traditional Japanese product produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, or koji. High in protein and rich in vitamins and minerals, miso has long played an important nutritional role in Japan. Discover the basic science behind making miso, why it is good for you, and how to make it yourself. This course will cover soy and non-soy misos.

CLICK HERE TO SIGN UP

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Gut Health @ New York Botanic Garden - Midtown
Jan
14
7:00 PM19:00

Gut Health @ New York Botanic Garden - Midtown

  • New York Botanic Garden - Midtown (map)
  • Google Calendar ICS

Your digestive system is home to over 70% of your immune system! So it’s crucial to keep your gut in tip-top shape in order to maintain good health. We will discuss the difference between good and bad bacteria and explore how each affects everything from your energy level to your mood. We’ll focus on how to strengthen your digestion, create better eating habits, and introducing fermented foods, herbal medicine, and other supportive foods into your diet.

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Miso @ New York Botanic Garden - Midtown
Jan
30
6:30 PM18:30

Miso @ New York Botanic Garden - Midtown

  • New York Botanic Garden - Midtown (map)
  • Google Calendar ICS

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!


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Kombucha @ New York Botanic Gardens - Midtown
Feb
27
6:30 PM18:30

Kombucha @ New York Botanic Gardens - Midtown

  • New York Botanic Garden - Midtown (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 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!


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Fall Fements @ Brooklyn Brainery
Oct
20
4:00 PM16:00

Fall Fements @ Brooklyn Brainery

Location: Prospect Heights Brainery (190 Underhill Ave in Prospect Heights, BK)

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!

We'll make a ferment to take home with you!

CLICK HERE TO SIGN UP

Cranberries Fermented in Honey

Cranberries Fermented in Honey

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Fermented International Breads @ Brooklyn Brainery
Oct
19
2:30 PM14:30

Fermented International Breads @ Brooklyn Brainery

Join us on a fermented adventure to India, Africa, and beyond as we explore making fermented breads. In this class we’ll talk about the history of these breads, fermentation and we can make breads more digestible, as well as learn to make them yourself. We will cover the making of dosa, injera, idli, and a gluten free sourdough bread. Come eat with us and learn to go home and do it yourself! 

** This is a gluten, dairy, and nut free course **

CLICK HERE TO SIGN UP

Making Idli @ Ferment! Ferment!

Making Idli @ Ferment! Ferment!

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Fermented Herbal Sodas @ 92Y
Oct
17
6:30 PM18:30

Fermented Herbal Sodas @ 92Y

Brace yourselves for the palate explosion that these fizzy, buzzy sodas are sure to bring!

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 brew your own carbonated herbal sodas, talk about the science behind them and why they are good for you!

Fermentation is one of our oldest food processing methods. Scientifically known as zymology, it refers to 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 prepare a ginger bug, the base to many natural fermented probiotic and effervescent beverages or sodas, and make and taste everything from Persian Doogh to old fashion root beer. Weather permitting we’ll tour the farm and harvest some herbs for our concoctions. If you are interested in Old World food preservation, gut health or fermentation in general, this is the class for you!

CLICK HERE TO SIGN UP

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Oct
6
to Oct 7

Sauerkraut & Fermented Vegetables @ Brooklyn Botanic Garden

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. In this course we will cover the basic science behind making sauerkraut and why it’s good for you, and teach you how to make it yourself.

CLICK HERE TO SIGN UP

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Shrubs! @ Brooklyn Brainery
Sep
26
7:00 PM19:00

Shrubs! @ Brooklyn Brainery

Location: Prospect Heights Brainery (190 Underhill Ave in Prospect Heights, BK)

Delight your guests with these sophisticated, refreshing drinks! Both tart and sweet, a shrub is a tasty tonic made with a vinegar base, fruit, sugar, and herbs. Drink as a tonic or mix with mineral water or your favorite spirit.

Students will learn everything you need to know to make your own tasty shrubs at home as well as creating a take home shrub.

CLICK HERE TO SIGN UP

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Q & A for Miso Tempeh Natto + Book Signing
Sep
17
7:30 PM19:30

Q & A for Miso Tempeh Natto + Book Signing

Prospect Lefferts Gardens Store:
Tuesday, September 17, 7:30 PM
Kirsten & Christopher Shockey present Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans
In conversation with Cheryl Paswater and Ann Yonetani
Co-hosted by NYC Ferments
Tasting to follow

Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with their new book Miso, Tempeh, Natto & Other Tasty Ferments, offering accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities. The Shockeys present their book in conversation with local New York City fermenters who contributed to the project, including members of NYC Ferments! Stick around for the book signing and to taste some samples!

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Sauerkraut and Other Fermented Vegetables @ Brooklyn Brainery
Sep
11
7:00 PM19:00

Sauerkraut and Other Fermented Vegetables @ Brooklyn Brainery

Location: Prospect Heights Brainery (190 Underhill Ave in Prospect Heights, BK)

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 sauerkraut, 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! 

We'll make a pint of sauerkraut each to take home. 

CLICK HERE TO SIGN UP

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Sep
6
7:00 PM19:00

Fermented Condiments @ Brooklyn Brainery

Location: Prospect Heights Brainery (190 Underhill Ave in Prospect Heights, BK)

Learn to make your own fermented condiments—ketchup, mustard, pesto, salsa, corn relish, hot sauce, and more—with Contraband Ferments.

Get the history and science behind fermentation, as well as the basic principles to make your own delicious, probiotic-rich condiments. If you’re a condiment junky like we are, then this is the class for you. Everyone will take home two 4-ounce samples of two different fermented condiments. 

CLICK HERE TO SIGN UP

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Fermented Vegetables @ Anima Mundi Apothecary
Sep
5
6:30 PM18:30

Fermented Vegetables @ Anima Mundi Apothecary

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 Fermented Vegetables: from sauerkraut to beets, carrots, corn and more! 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! 

CLICK HERE TO SIGN UP

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Fermented Vegan Cheeses @ Anima Mundi Apothecary
Aug
14
7:00 PM19:00

Fermented Vegan Cheeses @ Anima Mundi Apothecary

Learn to make your own dairy free and probiotic rich nut-based cheeses with

Contraband Ferments. In this class we will teach you the basic principles behind

making cheese using a variety of nuts and seeds. You’ll learn basic skills in

fermentation, the history behind fermentation, and a variety of ways to make soft

and hard rind cheeses, as well as secondary uses for nut cheese. Raw

Fermented Cashew Cheesecake anyone?

CLICK HERE TO SIGN UP

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Fermented Hot Sauce and Other Fiery Ferments!
Aug
11
4:00 PM16:00

Fermented Hot Sauce and Other Fiery Ferments!

Learn to make your own fermented hot sauce and chili pastes with Contraband Ferments. Get the history and science behind fermentation, as well as the basic principles to make your own delicious, probiotic-rich hot sauces. Whether you like it just a little spicy or fiery hot we have something for everyone in this pepper-inspired class.

We'll make two sample-sized hot sauces for take home! 

CLICK HERE TO SIGN UP

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Sauerkraut @ Brooklyn Brainery
Aug
8
7:00 PM19:00

Sauerkraut @ Brooklyn Brainery

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 sauerkraut, 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! 

CLICK HERE TO SIGN UP

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Shrubs! @ Ontario Fermentation Festival
Aug
3
10:00 AM10:00

Shrubs! @ Ontario Fermentation Festival

Keynote Speaker: Sandor Katz (Main Stage)


“Fermentation Revival: How Ancient Practices Became a Cutting Edge Culinary Trend.”
with Sandor Katz (Tennessee)

Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and the Art of Fermentation (2012), along with hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him "one of the unlikely rock stars of the American food scene." The Art of Fermentation received a James Beard award, and in 2014, Sandor was honored with the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance. For more information, check out his website www.wildfermentation.com

"My interest in fermentation grew out of my overlapping interests in cooking, nutrition and gardening. It started with sauerkraut. I found an old crock buried in our barn, harvested cabbage from our garden, chopped it up, salted it, and waited. That first kraut tasted so alive and powerfully nutritious! Its sharp flavor sent my salivary glands into a frenzy and got me hooked on fermentation. I have made sauerkraut ever since, earning the nickname Sandorkraut, even as my repertoire has expanded. I have explored and experimented widely in the realm of fermentation, and my mission with this website is to share information and resources, in order to encourage home fermentation experimentalists and propel more live-culture foods out into our culture."

New this year, enjoy our TASTE PLACE! Come sit down in the bluebird building ( The smaller building on site at the Crystal Palace) for a guided tasting of amazing fermented foods and beverages. Our fermented experts will help you taste your way through some of the best ferments and understand their importance in food culture.

Please Note: tasting workshops will be limited to 40 participants, first come first served.

Tea time!
Wi

th Artizen Kombucha (Perth, ON)

Presenting in the “Taste Place”

Tea has been a culinary force in human history for thousands of years. Did you know that some teas are fermented? Taste and learn about why good tea matters when brewing Kombucha.

Many years ago, Sebastien and Dasha from Artizen Kombucha delved deep into true tea to source the best ingredients for their kombucha production. This journey turned into serious tea passion that is still evolving! In this tea workshop we will aim to change your perception about teas. Whether you are into health, brewing kombucha or looking to elevate your tea drinking experience - this workshop is for you! We will not only share our tea knowledge, but also delight you with a ceremonial tea tasting of the following teas we came to be truly fond of:

  • Organic Lucky Hyson Dragon- a classic green tea and a great introduction for people entering the world of high quality loose leaf tea.

  • Oolong tea - this is a traditional Chinese tea processed through semi oxidization and has beautiful delicate profile, floral notes and irresistible smoothness.

  • Pu-erh tea is one of the oldest types of Chinese tea, partially fermented (and even claimed as probiotic) tea. This tea in taste is almost similar to chaga tea, very bold, strong aroma and complex.

For more information about Artizen and thier Tea line head over to our website: www.artizenkombucha.ca

THE FERMENTED GRAPE
with Kari Macknight Dearborn (Whitby, On)

Presenting in the “Taste Place”

Why talk wine at a fermentation festival? It's fermented grape juice – and it's delicious – but what do we know about how the wine goes from grape to glass? We'll cover a few different County wines as part of a conversation about their styles and flavours, and you'll be able to taste the how various fermentation techniques and times define those wines. You can visit the wineries afterward to pick up your favourites.

The seminar will be led by Kari Macknight Dearborn, wine educator and owner of Drink Better Wines + Spirits, an import agency based in Whitby.

Kari has been a fan of fermented foods since tasting her nan's pickles as a toddler - and she loves the wines of Prince Edward County.

SHRUBS: TASTY, TANGY BOTANICAL BEVERAGES

with Cheryl Paswater of Contraband Ferments (Brooklyn, NY)

Presenting in the “Taste Place”

Delight your guests with these sophisticated, refreshing drinks! Both tart and sweet, a shrub is a tasty tonic made with a vinegar base, fruit, sugar, and herbs. Drink as a tonic or mix with mineral water or your favorite spirit. Students will learn everything you need to know to make your own tasty shrubs at home.

Cheryl is the Chief Fermentationist and CEO of Contraband Ferments as well as a Educator, Health Coach, Artist, Beekeeper, and Writer.She contributes as a writer for Edible Brooklyn, 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 currently working on her first book and teaches workshops and at festivals both regionally and internationally. She lives in Brooklyn, NY with all of her cultures as pets (aka: bacteria, yeast, and mold).

MINI DEMOS 15 minutes of fermentation fun!

Catch these quick, informative and hands on demonstrations throughout festival day!

HOW TO MAKE:

https://ontariofermentationfest.com/

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Miso Master Class @ The Depanneur     Toronto, Canada
Jul
31
6:30 PM18:30

Miso Master Class @ The Depanneur Toronto, Canada

If you are interested in DIY projects, Old World food preservation, gut health or fermentation in general this is the class for you! Join Cheryl Paswater, Fermentationist at Contraband Ferments in Brooklyn, NY for a fun, hands-on introduction to the basic science behind making soy and non-soy misos, why they’re good for you. Students will be making a Heirloom Bean Miso to take home, as well as diving into learning how to use miso to make Nut and Seed MisosMisozuke (Miso Pickles), Miso CheeseMiso-Cured Eggs, and more in this miso-intensive class!

Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁), a Japanese culinary staple.

Typically, miso is salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.
—–
Details

Date:July 31

Time:6:30 pm - 9:00 pm

Cost:$90

Venue

The Depanneur

1033a College St.
Toronto, Ontario m6h 1a8 Canada + Google Map

Phone:416-828-1990Website:https://thedepanneur.ca/

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Jul
25
12:30 PM12:30

Kombucha @ Great Neck Library

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.

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!

CLICK HERE TO SIGN UP

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Fermented Herbal Sodas @ Brooklyn Brainery
Jul
21
3:30 PM15:30

Fermented Herbal Sodas @ Brooklyn Brainery

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, talk about the science behind them, and why they are good for you!

We'll make a ginger bug in class for you to take home. 

SIGN UP HERE

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Fermented Foods: A Bubbly History and Funky Future @ Brooklyn Historical Society
Jul
18
6:30 PM18:30

Fermented Foods: A Bubbly History and Funky Future @ Brooklyn Historical Society

Whether in service to preservation, nutrition, or flavor, fermentation has been a key component of many culinary traditions throughout time. We explore the process of fermentation, its history, and recent innovations, with local makers Kheedim Oh of Mama Oh’s Premium KimchiAlex Ingalls of Pilot Kombucha, and Jeffrey Yoskowitz of The GefilteriaContraband Ferments’s Cheryl Paswater moderates this effervescent conversation.

For questions about this event or other inquiries, contact our Visitor Services desk at 718-222-4111, ext. 250.

Fermented Foods: A Bubbly History and Funky Future
Thursday, July 18
Doors: 6:00 pm
Event: 6:30 pm
$10 General Admission / $5 for Members

RSVP HERE

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Fermented Vegetables @ 92Y
Jul
15
7:00 PM19:00

Fermented Vegetables @ 92Y

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 sauerkraut, 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!

CLICK HERE TO SIGN UP

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Kombucha @ Brooklyn Botanic Gardens
Jul
11
6:00 PM18:00

Kombucha @ Brooklyn Botanic Gardens

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 and we'll have a sample or two! 

CLICK HERE TO SIGN UP

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Fermentation 101 @ Wyckoff Museum Farmhouse
Jul
6
12:30 PM12:30

Fermentation 101 @ Wyckoff Museum Farmhouse

Smell, taste, discuss and make a few simple seasonal ferments. In this workshop we’ll explore and craft delicious types of ferments that are easily made at home without any special ingredients or equipment. You’ll leave with a basic understanding of how fermented foods are made, why they are good for you and how to make your own sauerkraut and fermented veggies at home.

About Tickets:

This workshop is a free demonstration. Fermentation jar kits are available for purchase if you’d like to take home your own fermented veggies. Kits are $10 each. We like to make sure our programming is accessible to everyone so we are offering a base rate of $5 per kit if you pre-reserve. If you are able to contribute beyond that, pay it forward and help support local artists! Supplies are limited.

CLICK HERE TO SIGN UP

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Fermented Condiments @ Brooklyn Brainery
Jun
30
12:00 PM12:00

Fermented Condiments @ Brooklyn Brainery

Location: Prospect Heights Brainery (190 Underhill Ave in Prospect Heights, BK)

Learn to make your own fermented condiments—ketchup, mustard, pesto, salsa, corn relish, hot sauce, and more—with Contraband Ferments.

Get the history and science behind fermentation, as well as the basic principles to make your own delicious, probiotic-rich condiments. If you’re a condiment junky like we are, then this is the class for you. Everyone will take home two 4-ounce samples of two different fermented condiments. 


CLICK HERE TO SIGN UP

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Kombucha @ Brooklyn Brainery
Jun
29
3:00 PM15:00

Kombucha @ Brooklyn Brainery

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 and we'll have a sample or two as well! 

CLICK HERE TO SIGN UP

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Fermented Condiments @ Brooklyn Botanic Gardens
Jun
2
10:00 AM10:00

Fermented Condiments @ Brooklyn Botanic Gardens

Learn to make your own fermented condiments-ketchup, mustard, pesto, salsa, corn relish, hot sauce, and more-with Contraband Ferments. Get the history and science behind fermentation, as well as the basic principles to make your own delicious, probiotic-rich condiments. If you're condiment-obsessed like we are, then this is the class for you. 

CLICK HERE TO SIGN UP

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May
30
6:30 PM18:30

Gut Health @ New York Botanic Garden (Midtown Campus)

Your digestive system is home to over 70% of your immune system! So keeping your gut in tip-top shape is crucial to maintaining good health. We will examine the difference between good and bad bacteria and explore how each affects your energy level, skin, and overall health. We'll focus on how to strengthen your digestion and create better eating habits, including by introducing fermented foods and herbal medicine into your diet.

CLICK HERE TO SIGN UP

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