Fermented Vegetables Workshop with Contraband Ferments (Zoom)

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Passcode: 406326

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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. Discover 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.  

Cheryl Paswater is the Chief Fermentationist and CEO of Contraband Ferments (located in Brooklyn, NY) as well as a educator, artist, and writer. She has guest co-hosted on the radio show “Fuhmentaboudit!” (on Heritage Food Radio Network), co-organizes the NYC Fermentation Festival, and is a organizer of the NYC Ferments Meetup. She is a contributing writer for Edible Magazine as well as a contributor to the new book "Miso, Tempeh, Natto" and is currently working on her first book on fermentation due out sometime in the near-not so near future.

Sponsored by the Friends of the Library

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Materials List

Ingredients (Sauerkraut)

• 1 cabbage (green or purple)
• Non iodized salt
• Optional: fresh herbs, jalapenos, garlic, onion, carrots

Ingredients Two (Ferment #2)

• 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)

Download recipes here.