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Soft Fermented Drinks

Learn how to make ginger beer, bread kvass, beet kvass, tepache and more.
10 Students
£30 pp
Next available date:9th May 2021
About this class

This is a great introduction to a few different fermentation methods looking into the world of soft fermented drinks. Learn how to make a ginger bug, tepache, bread kvass and other soft drinks. Discover ways of using these drinks in other ferments. The emphasis is on making things together, learning the techniques with plenty of time to ask questions first during the live zoom sessions and then over a dedicated whatsapp group. Everyone is encouraged to take part in the chat support for 1 week after the class to ask questions, share pictures and ideas. The second session will take…

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What you will learn
  • How to make a wild fermented soft drink
  • how to create a ginger bug starter
  • how to bottle and secondary ferment
What you will need
  • Some fruits, sugar, water
  • Knife, cutting board, jars and bottles

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Your Teacher

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…

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To: The Fermentarium

Soft Fermented Drinks

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