Intro to Fermentation: Kimchi (Online)
Taught by Cheryl Paswater
Cheryl Paswater is an 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. (www.contrabandferments.com) She lives in Brooklyn, NY.
*This is an online class via Zoom. Download the Zoom app at zoom.us/download for the best experience. Link will be sent the day before the talk.*
Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation.
In this online course we will cover the basic science behind making ferments, focusing on that wonderful, spicy fermented cabbage: kimchi. We will talk about why it’s good for you, and we’ll teach you how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you!
If you'd like to make along with the virtual class, you'll need these materials:
- Napa cabbage (1) or Bok Choy (big or small) also works!
- chili flakes, garlic, ginger root
- Optional: carrots, daikon, radishes, green onion, onions, seaweed, fish sauce, other root veggies
- Salt (non-iodized)