Kombucha 101

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Kombucha 101
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Rosalie Apothecary says
Come learn the history and health benefits of kombucha as well as the in's & out's of brewing it at home, including carbonation and flavoring. We will also discuss uses for extra scoby's as well as kombucha vinagar. This class will address and answer any questions or troubles-shooting needs of participants and everyone will have the option of taking home a jar of brewed tea and scoby to get started! *supplies fee $5.00

Taught by Nancy Blakall of Kombucha Girl Living Beverages (based in Covington) and Christiane Wurmstedt

Fee: sliding scale 20-35; (additional suppies fee of $5) optional//
$60 for series

This is the first class of our DIY Fermented Foods Series happening on Mondays in May, 7-9pm. Below is more info ~

Fermentation is an ancient way of preserving food. Alive with gut-healthy microbes, fermented foods enhance digestion and nutrient assimilation, as well as promote a healthy immune system and overall health! Making your fermented foods at home is not only more affordable than buying them at the supermarket; it also utilizes the unique microbes of your immediate environment, which is most beneficial to you! This hands-on series will demonstrate how to make some of your favorite fermented foods at home!

Monday, May 8th, 7-9pm
Sauerkraut? Kimchi? Pickles? Come learn the science and tradition behind this ancient way of preserving food and make your own jar of sauerkraut to take home!
*supplies fee $5.00

Homemade Dairy
Monday, May 15th, 7-9pm
Come learn about making traditional dairy products at home such as milk kefir, yogurt, butter, buttermilk, farmer's cheese, etc. as well as uses for whey! Each participant can take home something we make in class.
*supplies fee $5.00

Monday, May 22nd, 7-9pm
Honey wine is thought to be the most ancient fermented food! Come learn how to make the original alcoholic beverage. Participants can make a 1/2 gallon of mead to ferment at home.
*supplies fee $15.00
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By: Rosalie Apothecary

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