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The Science of Fermentation: Making Sauerkraut with Cheryl Paswater

  • Genspace 33 Flatbush Avenue, 7th Floor Brooklyn, NY USA (map)

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! 

Every participant will take home their own jar of sauerkraut.

Tickets are $43.19 each. Click here for more information or to purchase tickets.