Brew Your Own Kombucha (Jun 27)


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

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