Join Kelly McVicker, Master Food Preserver & founder of San Francisco’s McVicker Pickles, as she teaches you how to make your own Kombucha & Beet Kvass. These tart and tangy concoctions are full of healthy bacteria that's good for your gut! We'll begin the class with a tasting of different kombucha and kvass flavors to get you inspired for making your own batch. While we work, Kelly will talk about the history of fermentation and the health benefits fermented foods, and why doing it at home is better than buying commercially made (and often pasteurized) products. Each participant will take home a jar of each recipe, along with a kombucha SCOBY to keep the process going. You can take home your custom creations, keep an eye on your ’edible pets,’ and enjoy the flavor in a few days. This class includes: -1 SCOBY for continued kombucha making -All jars, supplies & ingredients used during class -Tasting of kombucha and other probiotic beverages -Take home recipes and access to more recipes online Additional (optional) fermentation supplies will be available for purchase during class.
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