Join us Saturday, August 24th for an introduction to making kombucha, with Kelly McVicker of McVicker Pickles.
We’ll begin the class with a tasting of different kombucha to get you inspired for making your own batch. While we work, Kelly will talk about the history of fermentation and the health benefits fermented foods, and why doing it at home is better than buying commercially made (and often pasteurized) products.
Each participant will make & take a bottle of flavored kombucha, along with a SCOBY to keep the process going. You can take home your custom creations, keep an eye on your ’edible pets,’ and enjoy the flavor in a few days!
This class includes:
-1 SCOBY for continued kombucha making
-All jars, supplies & ingredients used during class
-Tasting of kombucha and other probiotic beverages
-Take home recipes and access to more recipes online
Abbot’s Passage Wine Flight included with workshop | Only 10 Seats Available