Kombucha is an increasingly world-wide popular fermented health drink. Originating in China, for thousands of years it has been used as a health tonic and was traditionally passed to the next generation as part of the community’s culture.
In this workshop we will reconnect and revive the art of fermenting as part of our everyday lives, exploring the benefits and practicalities of making and maintaining Kombucha at home.
ABOUT LUCY GALBRAITH
I have just spent the past 4 months doing an internship with a small but thriving fermentation business in Guatemala run by an American couple.
They specialised in making fermented food products and beverages including kombuchas, water kefir, dairy ferments, sauerkrauts, pickles, condiments, wines, sourdough breads (15 products in total!) and teaching workshops to the public.
I was on the front line of production and assisted in facilitating the workshops – so I’m on top of all things fermented and my brain is full of fresh knowledge which I am super excited to share!
Lucy will help to empower people to:
Good little workshop. Learned what I came to learn, how to make Kombucha! Teacher was good, space was great and all up a good experience/
We learned a lot of very valuable information about gut health .... explained very clearly, and how to aid this with making Kombucha (and not to be scared of it). Our instructor was fantastic and very inspiring. She was able to answer all our questions, and make us all feel very comfortable. It was a fun and relaxed night. I am now excited to make my own Kombucha.