Event

Kombucha, Kvass, and Kefir

What's all the buzz about non-alcoholic fermented beverages? Many advocate the health benefits of probiotics found in many fermented drinks. Science and food manufacturers seem to be catching up, offering more and more probiotic choices on grocery shelves. But at-home fermentation is one of the oldest, most traditional ways of preserving food it's just that many of us have forgotten how.

Come learn how to make three of our favorite non-alchoholic fermented drinks: kombucha, kvass, kefir. Kombucha is a fermented tea drink made with green or black tea. Kvass is a fermented beet tonic valued in Russia for its immunity building power. Kefir is a beverage that can be made with dairy or without dairy - as a water based beverage. You'll take home your very own kombucha SCOBY, so you can begin culturing right away! Optional starter kits will be available for purchase at the class.

Jennifer Harris is a self- described fermentation addict, who can break down the science behind lacto-fermentation and explain the difference between various probiotic bacteria quicker than you can say pickle. She's also the organizer of the first Farm to Fermentation Festival, and can be found serving up all kinds of beverages at SHED's fermentation bar.