Event

Kombucha 101

How much did you pay for your last bottle of kombucha? Well, no more! This class will guide you through the different layers of fermenting kombucha at home, starting with the different teas, sugars and water. What to look for during your 1st fermentation period, how long to ferment, the best locations in your house to ferment, how to store your live cultures when taking a break, how to identify issues or concerns when they arise and so much more. In the 2nd fermenting stage you will learn how to flavor your raw kombucha with herbs, vegetables, fruit or combinations. You will also learn what bottles work best, the best temperatures for fermentation, how long to ferment, and how to achieve the desired and popular fizz naturally vs using forced carbonation. Numerous flavors of kombucha will be available to sample.

Instructor:

Julie is the owner and founder of Oly-Cultures. She has been making kombucha, milk kefir and water kefir for her family and friends for several years. OLY-CULTURES company was started in order to provide people with the information and starter kits to make their own fermented products at home. Julie also teaches a variety of cooking classes on each of her products, sharing what has worked for her over the years. Julie also teaches classes on other fermented foods, such as kimchi, sauerkraut, beet kvass, catsup, mustard and vinegar. Being a native of the Pacific Northwest Julie actively gathers and harvests many of the raw foods native to the area which she incorporates into her dishes and soaps.