Filtering by: Classes

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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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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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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The Invisible World of the Gut Microbiome and Fermented Foods with Cheryl Paswater and Erin Cramm
Jul
17
11:00 AM11:00

The Invisible World of the Gut Microbiome and Fermented Foods with Cheryl Paswater and Erin Cramm

This workshop will start with a lecture explaining what the human gut microbiome is, why scientists think it’s important in supporting our mental and physical health, and how probiotics fit into the picture. Next will be a fun demo on how to make and where to find fermented foods that are full of healthy bacteria!

Tickets $40 each. Click here for more information or to purchase tickets.

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Fermented Herbal Sodas with Cheryl Paswater
Jul
9
11:00 AM11:00

Fermented Herbal Sodas with Cheryl Paswater

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!

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The Science of Fermentation: Making Sauerkraut with Cheryl Paswater
May
28
12:00 PM12:00

The Science of Fermentation: Making Sauerkraut with Cheryl Paswater

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.

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Fermented Herbal Beverages with Cheryl Paswater
Apr
18
7:30 PM19:30

Fermented Herbal Beverages with Cheryl Paswater

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!

Tickets are $30, click here for more information or to purchase tickets.

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Miso: Preparation, Fermentation, and Health feat. Cheryl Paswater
Jan
25
7:30 PM19:30

Miso: Preparation, Fermentation, and Health feat. Cheryl Paswater

High in protein and rich in vitamins and minerals, Miso in its current form has been a staple of Japanese culture for over 500 years. In this course we will cover the basic science behind making miso, why it is good for you and how to make it yourself. If you are interested in DIY projects, Old World food preservation, gut health or fermentation in general this is the class for you!

Click here for more information and to purchase tickets.

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Fermented Hot Sauce & Salsas with Cheryl Paswater
Nov
3
7:00 PM19:00

Fermented Hot Sauce & Salsas with Cheryl Paswater

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 hot sauce and salsa, 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!

Tickets are - click here for more information or to purchase tickets.

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The Science of Fermentation: Making Sauerkraut with Cheryl Paswater
Sep
12
1:00 PM13:00

The Science of Fermentation: Making Sauerkraut with Cheryl Paswater

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 for more information

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Sauerkraut!! with Contraband Ferments (Brooklyn, NY) & Olykraut (Olympia, WA)
Aug
20
7:00 PM19:00

Sauerkraut!! with Contraband Ferments (Brooklyn, NY) & Olykraut (Olympia, WA)

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!

Join us for a tag team workshop with Cheryl Paswater of Contraband Ferments in Brooklyn, NY  and Sash Sunday of Olyraut in Olympia, Washington.

Tickets $45. Click here for more information and to purchase tickets.

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Fermented Hot Sauce and Pie Oh My! with Cheryl Paswater
Aug
11
7:30 PM19:30

Fermented Hot Sauce and Pie Oh My! with Cheryl Paswater

Want to learn to make Fermented Hot Sauce? Join us for a hot sauce making party! Learn the basics, history, science, and health benefits behind this magical food! Workshop will be from 7:30-8:15pm and then we will be having a pie and a hot sauce sampling party from 8:15-9:30pm.  Bring your records! They have a turntable!

Cost: $20 at the door.

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Fermented Herbal Sodas with Cheryl Paswater
Jun
30
7:30 PM19:30

Fermented Herbal Sodas with Cheryl Paswater

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!

Click here to learn more and buy tickets!

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Fermented Herbal Beverages with Cheryl Paswater
May
7
7:30 PM19:30

Fermented Herbal Beverages with Cheryl Paswater

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!

Tickets are $30. Click here for more information and to purchase tickets.

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Yogurt and Pie Oh My! with Cheryl Paswater
Apr
30
7:30 PM19:30

Yogurt and Pie Oh My! with Cheryl Paswater

 

Want to learn to make yogurt? Join us for a yogurt making party! Learn the basics, history, science, and health benefits behind this magical food! Workshop will be from 7:30-8:15pm and then we will be having a pie and yogurt sampling party from 8:15-9:30pm. Dairy free? Not a problem! We will be covering making dairy free yogurt as well! Bring your records! They have a turntable!

Cost: $20   RSVP required. 

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Kombucha and Pie Oh My! with Cheryl Paswater
Apr
25
7:30 PM19:30

Kombucha and Pie Oh My! with Cheryl Paswater

Want to learn to make kombucha? Join us for a kombucha making party! Learn the basics, history, science, and health benefits behind this magical beverage! Workshop will be from 7:30-8:15pm and then we will be having a pie and kombucha sampling party from 8:15-9:30pm. Bring your records! They have a turntable!

Cost: $20   RSVP required.  Email alison.pels@gmail.com

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Sauerkraut 101 with Cheryl Paswater
Apr
23
7:00 PM19:00

Sauerkraut 101 with Cheryl Paswater

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 for more information and to purchase tickets.

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