Fermenting Condiments

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Note the "location" of each session, as we have in-person and online options. Price differences may apply. Confirmation emails contain specific class instructions.
Discover new ways to use your garden's bounty! Overgrown peppers, tomatoes, basil and more can be used as a great base when creating your own condiments such as ketchup, mustard, pesto, salsa, corn relish, and hot sauce. and more. Led by experts at Contraband Ferments, you'll learn the science behind the fermentation process as they demonstrate the basic principles of making your own delicious, nutritional, and probiotic-rich condiments.

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Schedule:	Thursday, December 12, 2024
	Only 6 days left to register!
Times:	06:00pm-08:00pm EST
	View Full Schedule  |   View Full Schedule
Meeting Date Start Time End Time Thursday, December 12, 2024 06:00pm 08:00pm Meeting Date Start Time End Time Thursday, December 12, 2024 06:00pm 08:00pm
Instructor:	Cheryl Paswater 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.
Location:	Online-Live,
Session Number:	252CKG232O
Price:	Price Non-Member : $49.00 Member : $45.00

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