What you will do
During the workshop you will learn the basic principles of fermentation and make kombucha using a SCOBY (Symbiotic Culture Of Bacteria and Yeast). This workshop will be full of tasting and interesting facts. Kombucha has endless taste possibilities so you will also learn to experiment with this during this workshop.
Saskia Frederiks is specialist in fermentation. After tasting water kefir once, she was hooked, and has been fascinated by fermentation ever since. The transformation in scent, color, taste and texture never seem to lose their magic for her. She likes to inspire others with her fascination for and knowledge about fermentation.
Workshop: Kombucha: Co-design with Microbes
Duration: 1,5 hours
This workshop can be given in English or in Dutch.