WORKSHOP! Kitchen Kombucha Knowhow with Jo and Caroline
After years of home brewing, we know our kombucha – come and learn how to make and manage your own “tea mushroom” with us!About this experience
In this 3 hour workshop, we will cover every aspect of making and managing this fantastic elixir, from selecting the best ingredients, set-up, tasting, testing, safety, troubleshooting, second fermenting, flavouring, storing and drinking. We’ll also be sharing the results of our research into commercial kombucha-makers, helping you to identify the brands that most suit your needs. We’ll cover the science behind what is really going on in that jar, looking at the evidence objectively.
Of course, there will also be testers, tasters and lunch (vegetarian), and time for a general fermentation Q&A, so please bring all your questions, kombucha-based and otherwise.
We’ll be providing everything you need for a 1.5L batch that you'll take home with you. If you’d like to purchase a 4L continuous culture dispenser jar with a tap, please select the correct ticket type and click on the picture when you book your spot, or do feel free to bring your own if you have one already.
About Access
There is one step into the property, a ground floor loo, and a cat lives here. There's no parking immediately outside - 3/4 mins walk.
Your Host
Dr Caroline Gimartin is the owner of Every Good Thing, a company that specialises in fermented food cultures and teaching the art of fermentaiton. She is the author of two books on the subject fermented foods, a practical approach and vinegar (both published by crowood).
Joanna Webster is a nutritionist, medical herbalist and fermentologist. She works as a health practitioner and knowledge-sharer, whilst also working on her PhD, looking at a particular aspect of kimchi.
We met several years ago when Jo organised a world breaking Sauerkrautathon in Wells, and have been egging each other on ever since - partners in brine, you might say!