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Make kombucha from scratch with Anna
3 hours with Anna
Knowledge in fermentation
Your own kombucha
£70
per personThe workshop in detail
Join Anna from the Fermentarium team for an exciting and informative kombucha workshop that delves into the fascinating world of fermentation. In this session you will explore the basics of kombucha, learning about the fermentation process and how it differs from other types of fermentation. Along the way, you'll also discover the rich cultural history of kombucha and its many health benefits.
The workshop is hands-on, giving you the opportunity to make your own kombucha from scratch. You'll start by preparing the first fermentation, complete with your very own SCOBY to take home. You'll also take part in a secondary fermentation where you'll have the opportunity to experiment with different flavours, adding your own choice of ingredients to create a unique taste.
The workshop includes a starter pack with a jar, starter culture and a SCOBY so you can continue your kombucha brewing journey at home. There will also be a tasting session where you can try a range of kombucha flavours and get plenty of inspiration for your own brews.
With expert guidance from James, Jeanne and Anna, you'll leave with the skills and knowledge to brew your own kombucha and experiment with flavours in the future!
Workshop location
Easily accessible by transport
Additional information
Language of the workshop
English
Meet James, Jeanne and Anna
Fermented goods producers
The Fermentarium is dedicated to the small-scale production of fermented food and drink. Since 2014, the team has been running workshops and courses in Walthamstow, London, with a focus on hands-on learning. Initially, the focus was on making sourdough bread, but in March 2016, Anna joined the team and additional courses were introduced, including kombucha, soft fermented drinks, cultured condiments and dairy fermentation.
The team is made up of experienced professionals with different areas of expertise. James runs the sourdough workshops, teaching people how to make their own bread. Jeanne, who has a Master's degree in the Anthropology of Food, teaches the lactic fermentation classes and provides an insight into the fermentation process. Anna runs the courses on kombucha, fermented milk, soft fermented drinks and cultured condiments, offering a wide range of fermentation techniques.
At The Fermentarium, participants are guided through practical, hands-on lessons where they learn essential fermentation skills. Whether you're new to fermentation or have previous experience, their workshops will give you the tools and knowledge to confidently create your own fermented foods and drinks.
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