Do you know the difference between Kombucha, Jun and Wild Fermented Soda? What about a SCOBY? You will once Monique takes you through the process of each and highlights the benefits of fermented beverages. We welcome back Monique to the SHNC. Monique Miller works at CERES Fair Food and Joe’s Garden. She has been fermenting for almost 4 years now and has become infamous for “fermenting everything”. Monique is passionate about local food, DIY, seasonal produce, fermentation, preserving the harvest, and applying permaculture in everyday life.
In this session Monique will focus on fermented beverages. Fermentation in food processing is the process of converting carbohydrates such as sugars to alcohol or organic acids using microorganisms under anaerobic conditions. Fermentation implies that the action of microorganisms is desired. Although the origins of Kombucha are not known, the benefits of fermented foods and beverages are well documented and used throughout time from ancient Egypt to modern times. Recently, Kombucha has made a resurgence but did you know that the organisms in Kombucha and Jun are different? Learn about how to make your own fermented beverage with Monique in this facilitated workshop that demonstrates how to make Kombucha, Jun and Fermented Lemon Soda so that you can replicate the process in your own home! It’s fun, easy to replicate and much cheaper than having to buy from the shops.
Please note: When purchasing a ticket annual membership is not required for this event however if you would like to become a SHNC member, please click here
Dates29/02/2020 10:30 am
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10:30 am - 12:00 pm
What you getStep by step instructions on each Kombucha, Jun and Wild Fermented Soda.
Membership is optional for workshops. Please sign up for membership here if you would like to become a member.
Venue: The Chandler Room