An in-depth introduction into everything you need to know about fermented soft drinks. Learn how to make water kefir, ginger bug, tepache, bread kvass and other soft drinks.
Discover ways of using these drinks in other ferments as well as techniques such as secondary fermentation.
At the end of the course you will have water kefir grains to ferment at home as well as recipes and the knowledge and confidence to experiment further.
This can open the door to a lifetime of experimentation as well as saving you money along the way.
Please bring 3 glass jars (350ml - 450ml) along if you want to take your fermenting brews home (old ones are fine as long as they have a fitting lid. We may be able to spare a few if you can't find any).
No previous experience is required.
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…