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Let’s dive into the fascinating world of kombucha and learn about the simple process that turns tea and any additional flavouring with into a sweet, fizzy soft drink. Soft drinks are commonly-known as bad for your health, artificial and addictive… But what if you could easily make a fizzy drink at home that is healthy, tasty, and with infinite flavour possibilities?
Kombucha is one of the easiest ferments to make and most importantly maintain at home. Contrary to something more high-maintenance like a sourdough starter, a kombucha starter, if stored in the proper conditions, can be left at room temperature for months without you ever needing to tend to it. Although once you start making kombucha, there is a chance you won’t want to stop and will always have a batch on the go!
Have you ever heard of a SCOBY ? Most people recall their first encounter with one as it is quite intriguing. What is this jellyfish-like substance and how does it work ? Not sure about the difference between bacteria and yeast ? Wondering about what to do with a new SCOBY someone might have given you ? SCOBY’s are used to make Kombuch and in this class, we will answer any question you may have.
Join us for this exciting class where you will make your own bottle of Kombucha, making in unique and personal by adding flavourings of your choice. You will go home with an information booklet containing all the information, tips and health & safety measures to start your own kombucha projects at home.
About the Teacher
Diane is a classically-trained pastry chef, now making sourdough bread at Fika+ (Chester), and working on the field at Cheshire Market Gardens. Passionate about sustainability, she makes a point of using locally-grown produce as much as possible, often turning to foraging & fermenting to minimise waste and use ingredients to their full potential.
Follow Diane @vegartemis.
