Contraband Ferments

Contraband Ferments came about in 2012 by pure accident. One hot steamy summer in Brooklyn, Cheryl Paswater started fermenting after a lengthy stare down with a Kombucha SCOBY. She started fermenting and then started fermenting too much, next thing she knew she was giving to friends, then selling to friends and then started a rogue Fermentation CSA in Brooklyn. Little did she know that CSA would blow up and be the birth of Contraband Ferments. While Contraband Ferments no longer works in production, we have continued to bring fermentation education to the masses. Whether you catch us in a community group workshop, corporate workshop, fermentation festivals or even as contributors to books, the heartbeat of Contraband is to help others grown microbes through food and feel confident about doing it!