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. 

The consumption of foods and drinks that have undergone fermentation contain benefits to health that stretch beyond food preservation.

In this virtual workshop presented by Cheryl Paswater of Contraband Ferments you will discover the basic science behind how to ferment vegetables - from sauerkraut and beets to carrots and corn.  The many health benefits fermented foods can provide will be discussed, such as adding beneficial bacteria and enzymes to your overall intestinal flora, increasing the health of your gut microbiome and digestive system and enhancing the immune system.

Cheryl Paswater is the Chief Fermentationist and owner of Contraband Ferments as well as an educator, health coach, functional medicine student, artist, and writer.  She co-organizes the NYC Fermentation Festival, and is an organizer of the NYC Ferments Meetup. She has been a contributing writer for Edible Magazine as well as a contributor to the book "Miso, Tempeh, Natto" and is currently working on her first book on fermentation due out sometime in the near-not so near future.  You can find her teaching workshops and speaking on fermentation and health at in person workshops, online classes, and at festivals both regionally and internationally.

A materials list will be sent out prior to the session.

Please note, while participants are not expected to follow along with the demonstration, the materials list explains what supplies you'll want in the house so you can put what you've learned into action after the class.

The zoom link will be emailed the day before the event.

This program is made possible with the support of The Friends of the Livingston Public Library.