Fermented Herbal Sodas

Brace yourselves for these fizzy, buzzy, sodas. While there are more choices on the market now for sparkly fermented beverages made with healthier ingredients, like kombucha and fruit sodas made with real fruit and cane sugar, they can be a bit on the pricey side. Fortunately, it is fairly easy to make these delicious beverages in your home kitchen. Join us to learn how to make your own fizzy herbal sodas, talk about the science behind them, and why they are good for you!

Bio:

Cheryl Paswater, Chief Fermentationist & CEO

 Cheryl Paswater is the Chief Fermentationist of Contraband Ferments and Functional Medicine Practitioner as well as an educator, health coach, sous chef, artist, and writer. She previously co-organized the NYC Ferments Meetup and NYC Fermentation Festival. She has been a contributing writer for Edible Magazine as well as a contributor to the book “Miso, Tempeh, Natto” and is currently working on her first book on fermentation due out sometime in the near-not so near future. You can find her teaching workshops and speaking on fermentation and health at in person workshops, online classes, and at festivals both regionally and internationally. She splits her time living in Brooklyn, NY and Richmond, VA with her partner, cat named Koji (which means “moldy rice”) and all of her cultures as pets (aka: bacteria, yeast, and mold).

You can find her at www.contrabandferments.com and www.cherylpaswaterfunctionalmed.com

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