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FLX Fermentation Festival at Cumming Nature Center

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What do pickles, kimchi, cheese, and beer have in common? They're all fermented!

FLX Fermentation Fest is a two-day event celebrating the flavorful, funky, and profound aspects of fermented food and beverages. Over two days, the festival will invite attendees to develop their fermentation skills, highlight food and drink from regional fermenters, and explore the complex biological connections between humanity and nature as epitomized in fermented foods.

Cheryl Paswater of Contraband Ferments will be the weekend's chief fermentation guru, leading workshops throughout the weekend and offering the keynote lecture. The festival will kick off on Saturday, August 14 when guests will be able to enjoy: 

  • A wide variety of workshops on everything from fermented veggies to shrubs and switchels
  • vendor fair where the public can connect with regional fermenters and their products
  • Family-friendly activities such as a science cornerkraut mobfermentation help desk, and more!
  • keynote lecture from Cheryl Paswater in the afternoon

We'll end the weekend on Sunday, August 15 with two advanced workshops led by Cheryl Paswater. These workshops will be hands-on, 2.5-hour intensives exploring more advanced fermentation techniques.

Saturday Activities

Discover the fun of fermentation with the whole family! Explore the kid-friendly science corner and participate in hands-on experiments and activities, connect with regional fermenters and their products, try your hand at making sauerkraut during the kraut mob, and more. Details coming soon!

General admission: $5 per person/$15 per family (general admission does NOT include access to any workshops. Please purchase a workshop pass below.)

GENERAL ADMISSION

Saturday Workshop Schedule

A workshop pass will allow you to explore the world of fermented food and drink through a variety of 45-minute demonstration-based workshops on Saturday. Your workshop pass will give you access to any workshops throughout the day on Saturday in addition to the activities available to the general public. More workshops are being added, so keep an eye out for updates!

9:00am - Fermented Vegetables (Cheryl Paswater)
Discover cover the basic science behind how to ferment vegetables - from sauerkraut and beets to carrots and corn. Then, watch Cheryl give a basic demonstration of how to ferment vegetables while discussing the many health benefits fermented foods can provide.

11:00am - Fermented Condiments (Cheryl Paswater)
Learn to make your own fermented condiments—ketchup, mustard, pesto, salsa, corn relish, hot sauce, and more—with Cheryl Paswater of Contraband Ferments. Get the history and science behind fermentation, as well as the basic principles to make your own delicious, probiotic-rich condiments. If you’re a condiment junky like we are, then this is the class for you!

1:00pm - Shrubs (Cheryl Paswater)
Delight your guests with these sophisticated, refreshing drinks! Both tart and sweet, a shrub is a tasty tonic made with a  vinegar base, fruit, sugar, and herbs. Drink as a tonic or mix with mineral water or your favorite spirit. Students will learn everything you need to know to make your own tasty shrubs at home!

3:00pm - Keynote Presentation by Cheryl Paswater of Contraband Ferments

Purchase a Workshop Pass

Cost: $45 

GET A WORKSHOP PASS

Sunday Workshop Intensives

Dig deeper into the world of fermented foods with an 2.5 hour hands-on, intensive workshop led by Cheryl Paswater of Contraband Ferments. Each small-group class will learn more advanced fermentation techniques and have the opportunity to create their own fermented food to bring home with them. All necessary materials will be provided.

Miso Making
9:00am-11:30am
Cost: $75

In this course we will cover the basic science behind making miso, why it is good for you and how to make it yourself. Miso is a traditional Japanese product produced by fermenting soybeans with salt and the fungus Aspergillus oryzae called Koji. High in protein and rich in vitamins and minerals, miso played an important nutritional role in Japan. We will cover soy miso and non soy miso’s in this class. This class is beginner-friendly.

REGISTER

Shoyu & Aminos
12:00pm-2:30pm
Cost: $75

Soy sauce - a thin, umber liquid that’s popular to use with stir-fries, dipping sauces, and sushi - originated in China centuries ago. Made with 100 percent soy, the process of fermentation creates the strong, salty umami flavor that we associate with the sauce. In this class we will cover how to make soy-based shoyus, as well as ways to make soy-free shoyus or aminos.

REGISTER

Want to get involved?

Are you a professional fermenter, farmer, chef, brewer, scientist or artist whose work falls at the intersections of food, sustainability, and the environment? We'd love to connect with you! Fill out the form below to share your contact information and other details with our team.

FERMENTATION FEST INTEREST FORM

 

Contact Sarah at sjacobymurphy@rmsc.org for more details.