PLEASE NOTE: This workshop is taught by others (not Sandor).


Gather for a celebration of homemade fermented food & drink!

Fermentation is everywhere and it deserves our love and attention. My goal is to encourage people to ferment foods, come together to enjoy them and share our experiences making them. In a world of fetishization of the food professional, let’s celebrate the amateur fermenter. Think of this as not only a party, but also an informal tasting.

Do you make an awesome kraut or a simple kimchi? Perhaps you craft something special with your homemade ferments — maybe you concoct a unique mustard from your own vinegar, cook up a satisfying soup from homemade miso, or incorporate home-aged cheese into a delicious dish. If so, this is your opportunity to share and indulge with like-minded folks.

The guidelines are simple: bring a homemade fermented food or drink or something made with a homemade ferment to share. If you’re unsure if it’s fermented, just drop me a line and ask. Alternatively (or additionally) bring a culture/starter to swap at the culture exchange table. If you’re a professional fermenter, bring a ferment that you’re not currently marketing or something you’re experimenting with.

This year Fermentation on Wheels will be parked outside the Free School and open to visitors! Additional workshops and skillshares are in the works, with a few slots still open, so if you have skills and you’d like to share, let me know. (Also, check out the great recent press on Fermentation on Wheels, Ferment! Ferment!, and NYC Ferments from the NY Times.)

Lastly, I’ve come to realize more and more over the last couple years that the party is a bit intimidating to some people who have never (intentionally) fermented anything, and especially to people who aren’t confident in the kitchen. So a couple years ago I started a blog as a way to provide curious novices the information they can use to get into the kitchen and out to the party. Check it out: fermentferment.wordpress.com. More updates and recipes coming soon.

Sunday, March 22
4pm to 8pm

Brooklyn Free School
372 Clinton Ave (between Greene & Lafayette)
Brooklyn, NY 11238

RSVPs to Zack at z.schulman@gmail.com requested, but not required. Please share this with anyone who might be interested.

This event is free, but we’ll pass the hat to support our generous hosts.

Exciting workshops that are part of Ferment! Ferment!

Wild Vegetable Fermentation with Tara Whitsitt, Founder of Fermentation on Wheels

Learn the simple tradition of preserving vegetables through bacterial collaboration using local, seasonal ingredients. In this session you will discover the benefits of microbial enhancement and how you can creatively and fearlessly ferment in your own kitchen. This workshop targets beginner through intermediate students, offering a thorough overview of the art of lacto-fermented vegetables.

Nukazuke: Japanese rice bran pickles with Michaela Hayes of Crock & Jar and NYC Ferments
Nukazuke are pretty special among the many ferments in the world of fermentation, and require dedication and patience. The result is worth it! In Japan, families pass their nuka beds down from generation to generation, similar to a sourdough starter. Come join Michaela Hayes, Chef & Founder of Crock & Jar as she demonstrates how to start your own nuka pot. And then taste some of the delicious nuka pickles that come out of it!
International Breads: How to Make Idlis and Dosas with Cheryl Paswater of Contraband Ferments

Idlis are a traditional breakfast in South Indian households. Idli is savory cloud-like cake that is popular throughout India and neighboring countries like Sri Lanka. These cakes are made by creating a batter consisting of lentils and rice that is then fermented and steamed. In this workshop we will be discussing the health components, making, and eating these yummy breads. Bring your favorite fermented chutney or sambar to share.

Sassy Short Meads with Mary Izett, author of Speed Brewing & co-host of Fuhmentaboudit!
Short meads are like the younger sassier siblings of the traditional fermented honey wine. They’re lower in alcohol (usually between 3% and 6%), refreshing, and can be made in less than two weeks’ time! And they’re a delicious way to turn local honey, seasonal produce, and tasty teas into a quaffable low-ABV beverage. Mary will take you through the simple process, discuss ingredients and share samples of the finished product.

Leave a Reply

Your email address will not be published. Required fields are marked *