Learn to make your own fermented condiments- from ketchup, mustard and relish, to hot sauce, salsa and more- with Contraband Ferments. Get the history and science behind fermentation, as well as the basic principles to make your own delicious, probiotic-rich condiments and sample a few in the Edible Garden Outdoor Kitchen.

Cheryl Paswater is the Chief Fermentationist of Contraband Ferments and Functional Medicine Practitioner as well as an educator, health coach, sous chef, artist, and writer. She previously co-organized the NYC Ferments Meetup and NYC Fermentation Festival. 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.

Cheryl Paswater, Contraband Ferments

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. She is a recent transplant to Atlanta after splitting her time between Brooklyn, NY and Richmond, VA with her partner, her cat named Koji (which means “moldy rice”) and all of her cultures as pets (aka: bacteria, yeast, and mold). 

Find out more at www.contrabandferments.com and www.cherylpaswaterfunctionalmed.com 

Schedule: Thursday, May 11, 5:30 – 7:30 p.m.
Fee: $50 (Members $45)
Deadline: May 4
Instructor: Cheryl Paswater