Instructor: Cheryl Paswater

Cheryl Paswater
 Cheryl Paswater is a fermentationist, educator, health coach, artist, beekeeper, and writer. After a near-death experience, she turned to holistic medicine for help. Radical diet and lifestyle changes led her deepinto the study of fermentation, old world food preservation, the humanmicrobiome, food ethics, and holistic health. Cheryl runs a popular fermentation project called Contraband Ferments, contributes as a writer for Edible Brooklyn, has guest co-hosted on Heritage Food RadioNetwork's Fuhmentaboudit!, co-organizes the NYC Fermentation Festival, and is a co-organizer of the NYC Ferments Meetup. She is currently working on her first book while teaching workshops at festivals both regionally and internationally, and lives in Brooklyn, NY, with all of her cultures as pets (a.k.a. bacteria, yeast, and mold).

Learn more here.

Classes by this instructor


Fermenting Hot Sauces and Chili Pastes

Craft fermented hot sauce and chili pastes with Contraband Ferments. In this class, you'll review the history and science behind fermentation and learn the basic principles to making your own delicious, probiotic-rich hot sauces and pastes. Whether you like it more...
261CKG254O 09/09 Tu 6:30pm-8:00pm Paswater
ONLINE

Fermenting Vegetables

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 more...
261CKG241O 09/17 We 6:30pm-8:00pm Paswater
ONLINE

Gut Health: The Key to your Immune System

Your digestive system is home to over 70% of your immune system! So keeping your gut in tip-top shape is crucial to maintaining good health. We will examine the difference between good and bad bacteria and explore how each affects more...
261WEL215O 07/24 Th 6:30pm-8:00pm Paswater
ONLINE

Making Kombucha

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, more...
261CKG201O 08/13 We 6:30pm-8:00pm Paswater
ONLINE

Making Miso

High in protein and rich in vitamins and minerals, miso has played an important nutritional role in Japan for centuries. In the traditional recipe, soybeans are fermented with salt and the fungus Koji, or Aspergillus oryzae. Explore the science behind more...
254CKG208O 06/17 Tu 6:30pm-8:00pm Paswater
ONLINE