As much as I love the salty, sour tang of vegetable ferments like sauerkraut and kimchi, there are few foods that satisfy me more than dairy fat in its various forms. When that fat takes on the complexity that comes from fermentation, I’m eager to indulge. For the purpose of this recipe, I am treating sour cream and crème fraîche as functionally the same. I refer to them both simply as sour cream since I’m more interested in illuminating the incredibly simple process for transforming fresh, high-fat dairy (cream or even half-and-half) into a slightly sour, thickened cream. Although there ..read more

Gather for a celebration of homemade fermented food & drink! Fermentation is everywhere and it deserves our love and attention. The goal of Ferment! Ferment! is to encourage home fermentation, and to come together to enjoy and share our experiences making these foods. 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 ..read more

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 ..read more

Ferment! Ferment! is tomorrow and we are elated to announce the third and final workshop in the series: FERMENTATION TROUBLESHOOTING Q&A with author and fermentation revivalist Sandor Katz. Bring your failed experiments, horror stories, and questions. See if Sandor can diagnose the problem and offer any insight. 3:00 pm to 3:45 pm Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and the Art of Fermentation, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A sel ..read more

Three days to go until Ferment! Ferment! and we’re excited to share the second session in the workshop series: KOJI AND ITS DESCENDANTS 2:00 pm to 2:30 pm Chef Ken will share a presentation on miso, shoyu, and shio-koji, and how you can use them to make pickles! Chef Ken Formataro For the last 40 years Ken Fornataro has been fermenting and preserving fish, grains and legumes with A. oryzae. Ken was appointed Executive Chef of The Hermitage in Boston in the 70s. He found himself ducking out the back door to Erewhon, where he befriended Aveline and Michio Kushi, Bill Shurtleff and oth ..read more

With four days until Ferment! Ferment! We are thrilled to announce the first in the workshop series: WEEKEND WARRIOR SOURDOUGH STARTER 101 1:15 pm to 1:45 pm Join Amy Rosen Moran and Kim Joseph to learn how to create, adopt, and maintain a sourdough starter. They will also discuss making and kneading dough and there will be time for Q&A.* Amy Rosen Moran Amy spends her day as a mild-mannered executive in the fashion industry, but after hours, she lines up her Ball jars and enthusiastically works on her probiotic creations in her Jackson Heights kitchen. Her two children are out of the hous ..read more

Ferment! Ferment! is 12 days away! What do you have in the works? What are you excited about? Looking for recipes? Join the conversation and share on the facebook event page. Full event details here ..read more

Ferment! Ferment! is only a few weeks away, and there is still plenty of time to get some ferments going. Are you looking for ideas and inspiration for what to make? Check out Contraband Ferments for some interesting and seasonal recipes. Want to spread the word about Ferment! Ferment! analog-style? You can download a flier. There are still a few workshop slots open. Drop Zack a line at z.schulman at gmail if you’re interested in leading one ..read more

Gather to celebrate a decade’s worth of community building around homemade fermented food and drink! BRING a homemade ferment to share or culture to swap ENJOY delicious, funky, traditional, and experimental ferments CONNECT with other DIY fermenters Fermentation is everywhere and it deserves our love and attention. The goal of Ferment! Ferment! is to encourage home fermentation, and to come together to enjoy and share our experiences making these foods. In a world of fetishization of the food professional, let’s celebrate the amateur. Think of this as a party, potluck ..read more

If you’ve never been to the monthly NYC Ferments Meetup group and want to catch a glimpse into these get-togethers, here’s a short video featuring Michaela Hayes, NYC Ferments co-founder and co-organizer. Want to join us? All are welcome ..read more