This class looks in depth into everything you need to know to brew great kombucha at home with no specialist equipment. Kombucha is a fermented tea drink which has a history going back two millennia. It is made with a jelly-like disc called a SCOBY (symbiotic culture of bacteria and yeast). We look at ingredients, equipment, primary fermentation and secondary fermentation techniques, how to achieve good carbonation, flavour development and how to store kombucha and propagate scobys. Enter the world of live culture real fizz!
The Fermentarium began its adventure in fermentation in 2014 at the Blackhorse Workshop, Walthamstow, London. At first the emphasis was on baking sourdough bread and pizza-making in a cob oven in the yard as well as sourdough bread-making classes.
In 2014 Simon and David wanted to share their experience and knowledge of fermenting and began to run lactic fermentation classes and then were joined by Anna in March 2016 and added further courses including Soft fermented drinks and dairy ferments.
In November 2016 the Blackhorse Workshop redeveloped the area occupied by the kitchen so now courses are run…
Select a date and time that suits you and your teacher will get back to you to confirm if they are available or suggest alternate times.