Join us for virtual "How 2" workshop on fermenting with Contraband Ferments!

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. Discover cover the basic science behind how to ferment vegetables - from sauerkraut and beets to carrots and corn. Then, try your hand at fermenting whatever vegetables you have in your kitchen while we discuss the many health benefits fermented foods can provide.  

Materials List 

Ingredients (Sauerkraut) 

• 1 cabbage (green or purple) 

• Non iodized salt 

• Optional: fresh herbs, jalapenos, garlic, onion, carrots

Ingredients Two (Ferment #) 

• 2 cups of one of the following: beets, carrots, parsnips, cauliflower, baby tomatoes

• Non iodized salt

• Optional: fresh herbs, jalapenos, garlic, onion, carrots

** We will discuss salt measurements and so forth in class 

Equipment List 
Cutting board
Knife 
Large bowl 
2 quart jars (if you can’t find quarts you can use pints or glass jars from recycling)

This event will be presented through Zoom. Registration is required. An email will be sent to registrants 24 hours before the program.

SIGN UP HERE

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. Discover the basic science behind how to ferment vegetables– from sauerkraut and beets to carrots and corn– then enjoy appetizers as you discuss the many health benefits fermented foods can provide.

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Pizza…most of us love it, but for some, gluten is a nightmare ! And who wants pizza that tastes like cardboard?! Join us for a Gluten Free Sourdough Pizza Workshop. We’ll be using the magic of fermentation to make a more digestible pizza crust with a crispy outside, doughy inside and without any stomach issues! We will cover making y our own GF sourdough starter, making and dough, cooking your pizza and talk toppings.

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Brace yourselves for these fizzy, buzzy, sodas. Gather the family and 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!

Materials List -

Fermented Herbal Sodas Workshop Ingredients

• 6-8inches ginger root

• 1 lemon

• optional : 2-3 pieces turmeric root

• 3 cups sugar

• 1 pint jar

• 1 gallon glass jar or 2 half gallon glass jars

• Stock pot

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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 workshop, you’ll learn the science behind how vegetables are fermented and the many health benefits they offer. Then, we’ll put that knowledge to work and ferment some seasonal veggies from Farm To People.

You’ll go home with two jars of fermented veggies and the skills to replicate the process at home.

Bring two of your own pint-sized Mason jars or cash to buy them at the workshop! Available for purchase at the event for $2 per jar.

Each attendee will receive a special gift from Farm To People. Newly relocated to Bushwick, Farm To People is excited to connect with the NYC community at large in their multi-use space where they will be hosting talks, workshops, and parties.

SIGN UP HERE

This class will take place online. Registered students will receive login instructions.
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. Discover cover the basic science behind how to ferment vegetables - from sauerkraut and beets to carrots and corn. Then, try your hand at fermenting whatever vegetables you have in your kitchen while we discuss the many health benefits fermented foods can provide.

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.

CLICK HERE TO SIGN UP

*This will be a virtual class hosted via Zoom. Please go ahead and download the Zoom desktop/mobile app ahead of time at Zoom.us/download*

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.

CLICK HERE TO SIGN UP

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. Discover cover the basic science behind how to ferment vegetables - from sauerkraut and beets to carrots and corn. Then, try your hand at fermenting whatever vegetables you have in your kitchen while we discuss the many health benefits fermented foods can provide.

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.

SIGN UP HERE

Learn to make your own fermented condiments for your summer bbq—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. Recipes will be sent before class in case you'd like to make along. 

We'll be discussing fermented ketchups and mustards in this session! 

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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!

SIGN UP HERE

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! 

If you'd like to make along with the virtual class, have these things on hand:

• 1 cabbage + veggies of any sort to add in (radishes, carrots, daikon - anything!)

• clean jar (mason, recycling)

• salt (non-iodized)

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This class will take place online. Registered students will receive login instructions. 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. We'll cover the basic science of how to ferment tea to make kombucha, how it can improve your gut health, and ways to brew it yourself.

** Students will need to order a SCOBY culture for this course

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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.

We will make white kimchi, as well as kimchi with gochujang (chili paste). Grab these ingredients to follow along: 1 medium Napa cabbage, non-iodized salt, 2-3 inches ginger root, 1 head of garlic, gochujang paste, a vessel to ferment in (quart-sized glass jar, ceramic fermentation crock, or food-grade plastic bucket). Feel free to bring other add-in ingredients, such as radishes, daikon, carrots, seaweed, or onions. Or just watch and learn, and walk away with the recipes and know-how to make kimchi on your own.

SIGN UP HERE

Location: Online Class

*This will be a virtual class hosted via Zoom. Please go ahead and download the Zoom desktop/mobile app ahead of time at Zoom.us/download*

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 your own yogurt. We will talk about why it’s good for you, and we’ll teach you how to make it yourself, cultures health and more!  If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you!

If you'd like to get started making yogurt after class, here's what you'll need 

• Half Gallon Whole Organic Milk (not ultra pasturized if possible) 

• Jars (quarts or pints) 

• Starter: this can be store bought yogurt (you only need a few tablespoons) OR yogurt starter (you can order online through Cultures for Health or GEM Cultures) 

• Incubator: we will talk about at home incubator solutions for everyone in class! 

 SIGN UP HERE

Location: Online Class

*This class will meet virtually via Zoom. The link will be sent the day before class to enrolled students.*

Join us on a fermented adventure to India as we explore making dosas and idlis. In this class we’ll talk about the history of these tasty breads made from lentils and rice, their fermentation process, best practices, and how to make them yourself at home. 

Recipes will be sent in advance. Since the batters for each need to ferment a bit, you won't be able to make them completely during class time, but you will walk you through the whole process. To cook idli down the road, you will need an idli steamer. 

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

SIGN UP HERE

Location: Online Class

*This class will meet virtually via Zoom. The link will be sent the day before class to enrolled students.*

Learn to make your own fermented condiments especially for the holiday season—cranberry relish and pumpkin butter—with Contraband Ferments. We’re doing a Fall theme!

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. Recipes will be sent before class in case you'd like to make along. 

 SIGN UP HERE

If you'd like to cook along, here are the ingredients:

For the cranberry relish: 

- 1 bag of fresh cranberries

- sugar 

- non iodized salt 

- cinnamon

- fresh ginger root

- cutting board 

- knife 

-*. optional: food processor is helpful 

For the pumpkin butter:

- 1 can pumpkin puree

- cinnamon 

- clove 

- nutmeg

- salt 

- sugar / brown sugar / or honey 

- 1 pint jar

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

In this course we will cover the basics behind quick pickling! We’ll be talking the history of and getting you started in all things pickles, from Dill Pickles to Asian Pickles to our Miso Pickled Eggs! Quick, easy, healthy, yummy…join us for looking at these Old World Preservation techniques!

We'll make a take-home pickle as well! 

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Miso is a traditional Japanese product madeby 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

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

Koji “aka moldy rice” is the key ingredient to making miso, amazake, soy sauce, sake and more! In this course, we will cover how to make koji, how to create your own incubator, as well as covering other koji-based ferments from amazake to pasta and more. 

Tastings included. 

*we encourage students to have some background in fermentation or have taken Miso 101 for this course **

CLICK HERE TO PURCHASE TICKETS

About this Event

In this course we will cover the basic science behind making kimchi, why it is good for you and how to make it yourself.

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, beer, miso, sourdough, kefir and many other delicious foods we love are the product of fermentation.

***facility access + gear included with class participation***

CLICK HERE TO PURCHASE TICKETS

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

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 and make a chickpea miso for you to take home. We'll also sample some miso! 

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 TO SIGN UP

CLICK HERE TO SIGN UP

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 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

It's the holidays! Whether you are throwing a party and need to make a spread, or you're bringing a side to share this class will get your creative juices flowing through the magical microbial powers of Fermentation!

Created from our own experiences with that horrible after party feeling of being bloated and sugar overload, this class is intended to bring some healthier options into the holidays, wow your palettes and your friends! From drinks to desert we have you covered! 

** This class is a eating party! Students will take home full bellies and a pile of recipes! 90% of the menu is gluten, dairy, and nut free. 

CLICK HERE TO SIGN UP