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18 Reasons: Fermentation: Making Kombucha, Vinegar and Shrubs
February 11 @ 6:30 pm - 9:00 pm
A lecture and hands-on workshop. A light snack will be served: kombucha, a mocktail, crackers and veggies to dip into a fermented vinaigrette. We recommend you bring a meal or eat before arriving. You will take home two projects (a kombucha SCOBY and a shrub). Bring a bag to carry them home!
Whether you are new or experienced with fermentation, come and learn the tips and tricks to make kombucha, vinegar, and shrubs at home. We’ll begin with an overview of the science, health benefits, and art of fermenting with a SCOBY and vinegar mother, and cover technique and troubleshooting for kombucha and homemade vinegar. After we taste kombucha, several styles of vinegar and a delicious mocktail, each person will make a seasonal shrub to take home and enjoy as a digestive.
In this class, you will learn about and take home recipes to make:
Small Batch Vinegar
Seasonal Fruit Shrub
Dr. Nishanga Bliss, D.Sc., L.Ac. has been practicing in the holistic health field for over 20 years. She is an acupuncturist, herbalist, integrative nutritionist, and assistant professor of Chinese medicine at the Acupuncture and Integrative Medicine College in Berkeley, California where she grows, cooks, ferments, savors, teaches and writes about sustainable food. Visit her blog athttp://gastronicity.blogspot.com. She is the author of the Real Food All Year: Eating Seasonal Whole Foods for Optimal Health and All-Day Energy from New Harbinger Press.