Gather for a celebration of homemade fermented food and drink!

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

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 something special with your homemade ferments? Maybe they stand on their own? Maybe you concoct a unique mustard from your own vinegar, or cook up a satisfying soup from your own miso, or perhaps you incorporate home-aged cheese into some delicious dish. How about an awesome kraut or kimchi! If so, this is your opportunity to share these types of things.

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.

There will also be a few mini-presentations/workshops/skillshares going on throughout the afternoon and evening. We have a bunch of open spots, so if you’ve got skills and you’d like to share, let me know.

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

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 last year I started a blog as a way to provide curious novices the information they’re looking for so they can get into the kitchen and out to the party, check it out: fermentferment.wordpress.com. More updates coming soon.

Sunday, April 27
4 to 8 pm

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

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

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