Kombucha is a fermented drink that is named after the term “seaweed tea” in Japanese. Kombucha is produced by symbiotic fermentation of sugared tea using a symbiotic culture of bacteria and yeast called SCOBY (mother or mushroom).

Q & A:

What am I going to learn from this workshop?

In this workshop, we will learn step by step how to make kombucha from scratch. You will get a PDF on the step to help you remember. You will learn the DOs and DON’Ts about making kombucha. We will also have some kombucha tasting trying different flavors of kombucha.

What are the benefits of drinking kombucha?

The living bacteria in Kombucha is rich in probiotics, which can help keep the gut healthy and functioning properly, decrease inflammation and support the digestive system and immune system. Polyphenols are also present in kombucha which are considered antioxidants.

Can I drink kombucha everyday?

Of course. You can drink kombucha daily in moderation. Overconsumption may have upset the stomach.

What do I need to bring? What would I bring home from the workshop?

You will need to bring your own jar to the workshop. Each person will take home a SCOBY/mother with some original kombucha to start brewing your kombucha at home.

What do I need to continue to brew kombucha at home?

You will need a one gallon glass jar (Mason jar works great,). You will also need a bottle with a stopper for 2nd fermentation. (You can find at Ikea) Other materials and ingredients (tea, sugar, utensils) will be introduced and explained in the workshop.