Kombucha production - theory and practice in Berlin
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About this class
Kombucha is a 2000-year-old fermented, probiotic tea drink that has its roots in ancient Chinese culture. In this course, I will give you a deep insight into the chemistry, production, history and taste of kombucha.
We start with the chemical basis: Kombucha is produced by fermenting sweetened tea through a symbiosis of bacteria and yeast, the so-called SCOBY (Symbiotic Culture Of Bacteria and Yeast). The fermentation process produces a variety of organic acids, vitamins, and enzymes that are known for their probiotic properties.
However, not all kombucha are created equal. I'll show you the differences between different types of kombucha: medical, commercial and traditional 'homebrew. ' Each variant has its own specific characteristics and taste nuances.
During the course, you will discover the exciting world of fermentation, with its rich aromas and health benefits. You'll learn how to control the fermentation process to create different flavor profiles, and how to safely make your own kombucha at home.
To do this, we experiment with different types of sugar and teas
At the end of this journey, you will be able to make your very own probiotic drink that is not only delicious but can also make a positive contribution to your health.
What you’ll do in the class
Greeting:
First there is a small tasting of our kombuchas and a short hike through history.
theory:
Here we look at the life of kombucha under a microscope. What roles do the individual components play, yeast, sugar, tea, time, vessel temperature, etc.
practice:
We then roll up our sleeves, tie our aprons on and really dive into the subject matter. We are going to make a series of different kombuchas based on different types of sugar and tea.
When we have prepared our kombuchas, I'll explain to you what happens from there on.
I'll also give you two notepads, on one I'll explain all the steps again.
On the 2nd I'll explain the 2nd fermentation so that you always have enough of your personal, fresh kombucha at home from then on.
Who is the class suitable for?
- For everyone who wants to eat healthily and consciously
- For anyone who likes working, experimenting and playing with food
- For anyone who is open to new tastes
Details to remember
KULCHA BOX cultured foods
Despite its millennia-old tradition, especially in Asia, kombucha is not yet very well known to us. We want to change that. Why Because you will hardly find a drink that is as rich in vitamins, probiotics and nutrients as this delicious tea drink.
