Thank You!

A huge thank you to everyone who facilitated a workshop, set up, shared a culture, washed dishes, cleaned, made signs, played music, promoted, shared space, donated, snapped photos, lent equipment, shared wisdom and of course, contributed your marvelous fermented creations. Ferment! Ferment! could not have happened without all of these contributions from so many of you.

If you’re looking for an opportunity to connect with fellow New York fermenters on a more frequent basis, join the NYC Ferments Monthly Meetup for year-round community building, skill-sharing and fermented food enjoyment.

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A few last minute notes if you will join us for Ferment! Ferment!

If you will be joining us for Ferment! Ferment! please take a moment to make a label for your ferment. It certainly doesn’t need to be anything fancy, just something simple that lets people know what it is, the ingredients and who made it. If you forget to write a label beforehand there will be supplies on hand when you arrive to make one.
There will also be a few large steamers of rice to help balance out all the funky, salty and sour flavors. Enjoy!

The Live Cultures Return

With just two days to go, it’s exciting to confirm that The Live Cultures will return to Ferment! Ferment! again for the second year to play a short set, starting at 6pm.

Full Workshop Schedule

4:15-4:35 pm: Amazake: Traditional Japanese drink rich in enzymes with Natsuko Yamawaki of Hakkoan

4:55-5:25 pm: Nukazuke: Japanese rice bran pickles with Michaela Hayes of Crock & Jar and NYC Ferments

5:40-6:40 pm: Wild Vegetable Fermentation with Tara Whitsitt, Founder of Fermentation on Wheels

6:50-7:10 pm: Sassy Short Meads with Mary Izett, author of Speed Brewing & co-host of Fuhmentaboudit!

7:30-7:50 pm: International Breads: How to make idlis and dosas with Cheryl Paswater of Contraband Ferments

Another workshop added!

Amazake: Traditional Japanese drink rich in enzymes with Natsuko Yamawaki of Hakkoan

Although Amazake literally means “sweet sake,” it does not contain any alcohol. A deliciously sweet and creamy natural beverage, nowadays Amazake is enjoyed as a warming winter drink. However, during the Edo period of Japanese history (think samurai and geisha) Amazake was enjoyed year round. Children and the elderly drank Amazake to combat the exhausting effects of extreme heat during the summer monsoon season. Amazake can be thought of as a natural predecessor to today’s energy drinks. It contains so many natural vitamins and nutrients that it is often called a “natural IV drip.” Amazake is made with koji which is cultured rice that has been incubated overnight to produce a lightly fermented food rich in enzymes and nutrients. Amazake is easy to make at home. Learn to make your own Amazake to use in cooking and baking and as a healthy base for your daily smoothie!

Two More Workshops Added to Ferment! Ferment!

Two exciting workshops have just been added to Ferment! Ferment!


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.