Fermentation: What's It All About?
presented by Cheryl Paswater of Contraband FermentsThursday January 17, 2019
2:00 PM until 4:00 PM
This program will cover the basic science behind making sauerkraut, 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. 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.
Cheryl Paswater is the Chief Fermentationist and CEO of Contraband Ferments as well as an Educator, Health Coach, Artist, Beekeeper, and Writer. She contributes as a writer for Edible Brooklyn, has guest co-hosted on the radio show “Fuhmentaboudit!” (on Heritage Food Radio Network), co-organizes the NYC Fermentation Festival, and is an organizer of the NYC Ferments Meetup.
Registration suggested beginning Wednesday, January 2 at 10:00 a.m. by calling 466-8055, ext. 208/254 or register online.
Location: Main Library Community Room
to go to the Great Neck Library