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Join this semi-hands-on workshop to learn the basics behind making lacto-fermented pickles! Discuss the history of fermentation and discover recipes for making half-sours, ¾ sours, and full sour pickles while nibbling on tasty fermented goodies. Finally, craft your own jar of soon-to-be sour pickles to take home. This class is ideal for eaters who enjoy tart flavors and are interested in making ferments at home.

Cheryl Paswater is the Chief Fermentationist of Contraband Ferments and Functional Medicine Practitioner as well as an educator, health coach, herbalist, sous chef, artist, podcaster, and writer. She previously co-organized the NYC Ferments Meetup and NYC Fermentation Festival. She has been a contributor to several publications including,  Edible Magazine, “Miso, Tempeh, Natto”, and “Our Fermented Lives” 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 speaking on fermentation and health at in person workshops, online classes, and at festivals both regionally and internationally. Cheryl is the host of Peeling the Onion Podcast and she splits her time living in Brooklyn, NY and Atlanta, GA with her partner, dog, and cat named Koji (which means “moldy rice”) and all of her cultures as pets (aka: bacteria, yeast, and mold). 

You can find here at www.contrabandferments.com and www.cherylpaswaterfunctionalmed.com