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.

Learn to make your own fermented condiments 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. 

We'll make fermented salsa to take home and Cheryl will be discussing other condiments and demoing how to make fermented ketchup and other condiments as well!

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.

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. 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 veggies of all sorts, 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 veggies to take home! 

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.

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.

Come join us for a fun and hands-on workshop where we'll learn how to make delicious kimchi from scratch together!

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.

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. 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 veggies of all sorts, 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! 

Recipes will be sent ahead of time if you want to make it along during class! 

Looking for a kombucha mother so you can get a brew started during class? Check out Gem Cultures or Cultures for Health

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.

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.

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 introduce fermented foods, herbal medicine, and other supportive foods into your diet.

Looking for a kombucha mother so you can get a brew started during class? Check out Gem Cultures or Cultures for Health

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.

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.

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?

Recipes and supplies will be sent ahead of time if you want to make it along! 

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.

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.

In this talk, we'll cover one of the most important aspects of health: the toxins that lurk within all of our homes.

Environmental toxicity stresses our immune systems, makes us prone to allergies, and more. In this workshop, we will cover simple but essential swaps, updates, and in many cases, the need to just stop using certain things. We'll cover everything from dryer sheets to toothpaste, and more!

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.

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. 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!

Looking for a kombucha mother so you can get a brew started during class? Check out Gem Cultures or Cultures for Health

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.

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.

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.

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.

Please note, 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.

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. Scientifically known as zymology, it’s the conversion of carbohydrates into alcohols, carbon dioxide, yeast or bacteria. In this class we will cover the basic science behind making ferments, focusing on that wonderful, spicy fermented cabbage: kimchi. We’ll talk why it’s good for you, and teach you how to make it yourself.

Please note, 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.

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.

One of the most important aspects of health: the toxins that lurk within all of our homes. Environmental toxicity stresses our immune systems, makes us prone to allergies and more. In this workshop, we will cover simple but essential swaps, updates and in many cases, the need to stop using certain chemicals and materials in our homes. We'll cover everything from dryer sheets, to body products, water systems and more!

Please note, 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.