Join us for a hands-on workshop and lunch all about fermenting delicious and healthy pro-biotic drinks. Your Instructor Mee Cheng will cover:

Overview of fermented and cultured beverages including kefir, kombucha, kvass, enzyme, mead, ale and wine
Hands-on making of:
- Lacto starter
- Kvass
- Ginger beer
- Kombucha
- Enzyme
- Kefir
Discussion of Lacto starter, starter grains, scoby and wild yeast
Choosing appropriate pressure taking fermenting vessels
Drink flavouring options
Sampling of lots of different fermented drinks
Share a light lunch of Borscht with sourdough and fermented fizzie!

Leave with a kombucha scoby and kefir grains, and the knowledge to make much more at home.

All equipment and materials are provided, but please bring two x 250 ml jars to take your scoby and kefir grains home.

All this is set in the grounds of Perth City Farm, non-profit community environmental centre that provides space and opportunities to cultivate connection, and educates and enables all of us to live sustainably with nature. The workshop space is connected to our lush food gardens, and we'll make use of them as much as possible during the workshop.

Accessibility

General information

Features