DIY Fermentation: Ginger & Beet Kvass

Genspace NYC

Fermentation is one of the oldest food processing methods used today. Beer, miso, sourdough, kefir, kimchi, and kombucha are all examples known for their pre- and pro-biotic benefits. Scientifically known as zymology (not to be confused with pickling), it is the conversion of carbohydrates into alcohols and carbon dioxide by yeast or bacteria. 
In this workshop, we'll smell, taste, and make a few simple seasonal ferments.  In particular, we'll be making ginger beet <A HREF="https://en.wikipedia.org/wiki/Kvass" TARGET="_blank" DATA-MSYS-CLICKTRACK="0" REL="nofollow noopener noreferrer">kvass</A> for each participant to take home at the end of the session.  Learn techniques for safely fermenting your favorite  foods, and explore this delicious biological process that can easily be replicated at home. Suitable for beginners & more experienced fermenters. 
 
<IMG SRC="https://cdn.evbuc.com/eventlogos/15705885/cherylbanner.jpg">
 
Cheryl Paswater is a Certified Fermentationist, Educator, and Health Coach, who after a near-death experience, turned to holistic medicine for help. After radical diet and lifestyle changes, she started teaching on fermentation, old world food preservation, healthy eating, sustainable food, and holistic health. Cheryl runs a popular fermentation project and CSA called Contraband Ferments. (<A HREF="http://www.contrabandferments.com/" TARGET="_blank" DATA-MSYS-CLICKTRACK="0" REL="nofollow noopener noreferrer">www.contrabandferments.com</A>) She lives in Brooklyn, NY.

Genspace

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DIY Fermentation: Ginger & Beet Kvass

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DIY Fermentation: Ginger & Beet Kvass

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