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NYC FERMENTS July meetup!
Join us for July's NYC FERMENTS "Some like it HOT" meetup! Welcome to summer's heat!! Bring it on and celebrate fiery, spicy, and HOT! To help get you started with this theme, or maybe inspire a new technique - check out some of these links: From Jenny at Nourished Kitchen is not only a great basic jalapeño-y hot recipe but a wonderful introduction (or refresher) on fermenting! https://nourishedkitchen.com/hot-pink-jalapeno-garlic-kraut/ Check out our friends, Kirsten and Chris Shockey in this fabulous you tube of their July 2017 appearance on Good Morning Sacramento celebrating (and demonstrating recipes) from their indispensable book, “Fiery Ferments!” https://www.youtube.com/watch?v=s35iXfvc2so and some basics: Fiery Kimchi - http://nourishedkitchen.com/kimchi-recipe/... Hot Pepper Fermented Salsa - https://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/naturally-cultured-fermented-salsa/... We encourage you to be creative and courageous and bring whatever you are fermenting or working on to share with the group - or just join us with your questions and we will help get you started. Bring a friend (or a scoby), bring your curiosity, get nerdy with us, and don't forget to come hungry! Looking forward to seeing you at Fifth Hammer Brewing Company! http://www.fifthhammerbrewing.com/ Address:[masked]th Avenue, Long Island City, NY 11101 Take the 7, G, E, or M train to Court Square and it's a short walk from there! Bubbly, NYC Ferments PS - our next meeting will be August 6 and the theme will be FERMENTED FRUIT. Start thinking about it now and collecting ideas for fun bubbly fruity creations!!

Fifth Hammer Brewing Company

10-28 46th Avenue · Long Island City, NY

    Past Meetups (190)

    What we're about

    Explore all foods fermented - sauerkraut, kimchi, yogurt, kefir, kombucha, tempeh, nukazuke, and more. There's plenty of talk about wine & beer fermentation out there, but what all the other kinds of fermentation? Let's talk about process, taste what the city (and each other) have to offer, and learn about the culture and history behind the foods. Anyone who ferments food, knows the science of fermenting or wants to know more about fermenting foods is encouraged to join!

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