Kombucha production - theory and practice in Berlin XXL
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Class description
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.
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.
How does this activity work?
The course takes place in our microbrewery in Neukölln.
The course is spread over 2 days!
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
Day 2:
In the 2nd part of the course, after one week, we spend another 1.5 hour evaluating the results and starting a 2nd fermentation.
Here you can determine which combination of yeasts, sugars and teas is your preferred.
You can then take home a small container of raw kombucha and a FlipTop bottle with prepared kombucha in the 2nd fermentation.
I'll also give you a notepad that explains all the steps again so that you always have enough of your personal, fresh kombucha at home from then on.
Who should definitely take part?
- 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
What to bring?
For the 2nd day, fruit, vegetables, spices, juices of your choice.
We also have a wide selection on site: ginger, turmeric, spices and juices. However, if you want it to be a very specific ingredient, please bring your own
Otherwise, a good dose of interest, enthusiasm and curiosity:)
What is included?
- Working materials for making kombucha
- protective clothing for kitchen work (aprons, latex gloves)
- Lockable glasses (to take kombucha with you)
- FlipTop bottles
- drinks, coffee, kombucha, fermented tapas
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.
