Ferment! Ferment!

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

Gather for a celebration of homemade fermented food and drink!

Sunday, April 14
4 to 8 pm

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

RSVPs to z.schulman@gmail.com requested. Please forward and share this with anyone who might be interested.
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 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 few open spots, so if you’ve got skills and you’d like to share, let me know.



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One thought on “Ferment! Ferment!

  1. I am an Austrian (food) biotechnology aficionado living in NYC and have done everything from sourdough ryebread, cider,beer, vinegar, pickles and yoghurt to real biotechnology experiments in the lab using my best friends aka diverse bacteria and yeast strains (I am Geneticist). I would say I know how to tinker with fermentation processes and would love to attend the ferment ferment event to shart my expertise and swap a great bread starter 🙂 I would love to bring my husband, who studied Applied Biotechnology in Vienna (BOKU). He is dreaming of his own tempeh…..



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