Kombucha, a tea-based, naturally fermented beverage, is the product of a Symbiotic Culture of Bacteria and Yeast (aka SCOBY), and is considered by some to be an ‘elixir of life’. The fermentation process creates beneficial nutrients, enzymes and acids that improve digestion, increase energy and boost immunity. Join master fermenter Rebekka Hutton for an informative and delicious evening delving into the secrets of this healthy and delicious beverage.
Making your own Kombucha is fun and rewarding, and it gives you total control over the ingredients; it is also much cheaper than buying it from the health food store and you can be more confident in the therapeutic properties of your own brew.
During the workshop there will be an opportunity to do a comparative taste-testing of 3 different tea bases — organic green tea, jasmine tea and a non-caffeinated chamomile & nettle blend — as well as several different flavours of finished kombucha. There will be a full brewing demonstration, and plenty of opportunity to discuss the finer points of home fermenting and the health benefits of kombucha.
Participants will leave with detailed instructions and recipes to brew their own kombucha, as well as their choice of tea and enough live starter to grow their own SCOBY at home.
Rebekka Hutton is the pickle maker and owner of Alchemy Pickle Company. With over 15 years in the hospitality industry, and extensive experience in the tourism, non-profit, and environmental sectors, Rebekka brings unsurpassed skill and passion for sharing knowledge and sustainable, healthy food in order to help grow the good food movement in Canada. Her experience as a cook, program facilitator, fundraiser, and urban farmer are the key to building a food business that draws people who want to learn more about what they put onto their plate.
Every Week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.