Brew Your Own Kombucha (Jul 11)
Date
Saturday, 11 Jul 2015 1:00 PM
RSVP @ http://bit.ly/LFNKombucha_MV
Kombucha is a lightly effervescent fermented drink of sweetened black and/or green tea that is used as a functional food. It is produced by fermenting the tea using a symbiotic colony of bacteria and yeast, or “SCOBY”.
Before teaching students how to brew Kombucha and putting them to work, I first pour them samples of various Kombucha flavors, which we enjoy with a loaf of my sourdough bread. We'll also taste my other recent fermented creations. While students brew their tea, I discuss the history, benefits and process of fermentation. Each student goes home at the end of the night with a fresh young brew they made themselves and one of my highly coveted SCOBYs to transform that tea into delicious Kombucha.
What students get:
-Samples of differenct Kombucha flavors
-A taste of my latest cultured foods, including sourdough bread
-A jar of fresh Kombucha that you to nurture at home
-A lively SCOBY that transforms your tea into delicious Kombucha
-A thin, breathable cloth to cover your jar during brewing
-The skill and confidence to brew on your own at home
What students learn:
-Why fermentation is so safe
-What a SCOBY is
-A brief history of Kombucha and fermentation
-Which supplies and ingredients you need—and which you don’t
-The basic brewing method
-How to flavor your Kombucha
-Tips and advice for successful brewing
-Your questions answered in a small class of 6 students maximum