The cost of the class is $35, which includes the recipes and starter culture you need to get starting making kombucha at home. Space is limited, and reservations can be made by calling 407-595-3731.
And speaking of kombucha, I'm signing off to go bottle my most recent batch - mango and cinnamon/raisin are the two flavors we'll enjoy today!
I just Wikipedia'd kombucha... You are brave :)
ReplyDeleteReally? Wiki always has something scary to say, I guess. :)
ReplyDeleteThis is what freaked me out: "The culture itself looks somewhat like a large pancake, and though often called a mushroom, a mother of vinegar or by the acronym SCOBY (for "Symbiotic Colony of Bacteria and Yeast"), it is scientifically classified as a zoogleal mat"
ReplyDeleteI don't think I could drink that lol. What does it taste like?
I think the SCOBY looks like a raw chicken breast, which of course is even more gross. LOL!
ReplyDeleteTo quote Little Sprout, it tastes like salad dressing. :D Not really, of course, but it is quite vinegar-y. I do a second ferment on mine to add in flavors. The Sprouts and I both love it, but Jim doesn't understand how we drink it.
Yes that image would definitely turn me off from it lol Sounds like an acquired taste :)
ReplyDeleteI loved this class! So far, I'm on my 2nd batch (the SCOBY is resting while I work on consuming the 1st 2 batches). I'm not completely thrilled with the results so far - a little strong & vinegary - but, once diluted with seltzer, they are really yummy.
ReplyDeleteYes, I definitely think it takes some experimenting to get the taste you like. I've had great success taste-wise but am struggling to get any carbonation. I'm doing my second ferment in mason jars and suspect the seal isn't tight enough. I may try a new bottle and see if that makes a difference.
ReplyDelete