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Kombucha, or fermented tea, is a delicious introduction to the art of fermentation. Touted for its dynamic taste and probiotic health benefits, it has become a popular drink available almost anywhere. But while kombucha can be found far and wide today, not all kombuchas are brewed the same.
At the farm, our Fermentation Lab Coordinator, Chef Irving Zarato, has been exploring new types of kombucha made slowly in small batches. Inspired by the land, the tastes of the season, and the surplus, we’ve experimented with everything from marigolds to spearmint and persimmon to pomegranate. We’d love to show you what we’ve been learning.
Home-brewing kombucha can help ensure the full health benefits promised by this bubbly drink. Plus, learning the ins and outs of the fermentation process offers you a chance to experiment with a plethora of herbs, fruits, and edible flowers on your own.
Join us for the farm fermentation experience and demystify this ancient culinary process. We will break down the steps of kombucha fermentation and troubleshoot any potential problems that may come up at home. You will take home your very own creation and a SCOBY to keep your brewing going to share with your family and community! We hope you join us for this epic evening.
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