We are excited to have Cheryl with Contraband Ferments teach how to make delicious fermented foods and talk about the health benefits. 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.

SIGN UP HERE

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.

SIGN UP HERE

*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

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.

In this online course we will cover the basic science behind making ferments, focusing on that wonderful, spicy fermented cabbage: kimchi. We will talk about 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, you'll need these materials:

• Napa cabbage (1) or Bok Choy (big or small) also works!

• chili flakes, garlic, ginger root

• Optional: carrots, daikon, radishes, green onion, onions, seaweed, fish sauce, other root veggies

• Salt (non-iodized)

SIGN UP HERE

Join the NYC Ferments Meetup Group at Fifth Hammer Brewing Company for a night with Kirsten and Christopher Shockey! Join us for a Workshop and Signing of their second book "Fiery Ferments" out with Storey Publishing!

Thursday, August 31st from 7-9pm at Fifth Hammer Brewing!