In this fermentation class, Kelly McVicker, founder of San Francisco’s McVicker Pickles, will teach you how to make your own kombucha, water kefir, and kvass. These tart and tangy concoctions may look a little freaky — and involve a bit of science — but they’re packed with healthy probiotics that your gut will love. (Even if your roommate isn’t so sure about the science experiment brewing in your kitchen.) During class, Kelly will talk about the awesome health benefits of fermentfoods, as well as why homemade is better than commercially made (and often pasteurized) products.
To give you some flavor inspiration, the class will begin with a tasting of different kombucha and kefir flavors. You’ll learn how to take care of your kombucha SCOBY (acronym: Symbiotic Culture Of Bacteria and Yeast) so that it will keep producing a new batch of kombucha every week. You’ll never pay $5 for a bottle of kombucha again!
Once you’ve mastered kombucha, you will move on to other probiotic drinks, including water kefir and beet kvass. If you like kombucha, you’re going to love these fizzy, funky cousins. And, as an added bonus, they’re arguably even easier to make.
Each participant will take home a jar of each recipe, as well as a kombucha SCOBY and water kefir grains to keep the process going at home for many more batches.
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Earlier Event: March 21Learn the Art of Pickling with A Certified Master Food Preserver
Later Event: March 31Learn the Art of Pickling with A Certified Master Food Preserver