Fermentation: Kombucha

According to the organizers:

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and kombucha are all examples food and drink that are the product of fermentation.

In this workshop we will focus on using a scoby to create the sweet and tangy fermented tea known as Kombucha.