In this 2.5 hour session, you will learn all about how to make gut friendly, wild fermented drinks.
We’ll explore two different methods used to make wild fermented drinks including spontaneous, ingredient-led ferments and cultivated wild starter cultures and learn how each creates unique flavours.
One benefit of wild fermented sodas is that you can make one off batches instead of having to continuously feed and take care of a SCOBY (cultures used to make kombucha, water kefir & milk kefir). And you can use various herbs & fruits native to your area and season.
This will be a hands-on workshop where you will:
You'll be provided full instructions so you can continue your fermentation journey at home.
And of course, there'll be lots of tasters throughout the morning too!
****What You Will Make****
Wild soda bottle
Tepache style soda
Cheong- Korean fermented syrup
Ginger Bug/wild starter
**** Course Overview ****
Date/Time: Sun 12th July, 10am-12:30pm
Location: Goonown Growers
****What we provide****
Ingredients
Refreshments
‘How to’ guides
Tasters
Bottle for soda
*****What to bring*****
Apron
1x 1 liter jar and 2x 500ml jar
Notepad/pen
Once booked, we will send out a reminder and details of the day a week before the event
CANCELLATION POLICY:
If cancelling up to 10 days before workshop date a full refund will be offered,
if cancelling up to 5 days before workshop date, transfer to another date will be offered. Sadly if cancelling within 5 days of the workshop date, no refund or transfer can be offered.