Designed for people who would like to expand their fermenting knowledge, this workshop is about making fermented (mainly non-alcoholic) drinks in additon to cosmetic and edible vinegars.
Learn how you can use fresh garden produce and flowers to make bubbly drinks, alive with beneficial bacteria and yeasts. Some flowers and fresh fruit/vegetable scraps can be utilised to brew homemade vinegars for cleaning, preparing food and even skin toning!
The workshop will start with a talk about fermenting methods and the importance of ferments to our health, followed by a tasting session of fizzy kombucha, earthy beet kvass and milk kefir. After that you will see how to make these drinks using common kitchen tools and glass jars.
You will go home with:
- recipes for several fermented drinks and vinegars
- a jar of kombucha or jun starter (this is a ferment similar to kombucha)
- a small bottle of cosmetic vinegar