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motherlove ferments

Kombucha & Water Kefir Workshop - Thursday, October 18th, 2023

Kombucha & Water Kefir Workshop - Thursday, October 18th, 2023

Regular price $60.00 CAD
Regular price Sale price $60.00 CAD
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Everything you need to know to brew kombucha at home!

When: Thursday, October 18th 6:30-8:00pm PST

Where: Kombucha Bar 109-889 Vaughan Ave Kelowna BC

You have the option to attend via zoom. If you are attending virtually a scoby will be sent to your house. 

This workshop will equip you with the skills to brew delicious, gut-loving kombucha from the comfort of your own home. Great for experienced brewers and those new to brewing. 

The workshop includes:

  • The history of fermentation
  • A ferments tasting
  • How to make kombucha
  • Tools needed
  • Primary ferment
  • Secondary ferment for flavour and fizz
  • Tips, troubleshooting and safe fermenting

You will leave with a scoby, instructions and kombucha brewing confidence.

Your instructor 

Rochelle Minagawa is an expert in fermentation and the founder of MotherLove Ferments. 

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See all FAQ's in "About Section"

Frequently asked questions

What is Kombucha?

Kombucha is a fermented tea beverage that has been consumed for centuries and is known for its health benefits. It is made by fermenting sweetened tea with a culture of bacteria and yeast, known as a SCOBY (symbiotic culture of bacteria and yeast). The SCOBY metabolizes the sugar in the tea, producing various acids and trace amounts of alcohol, giving kombucha its slightly-sweet, slightly-tangy taste. It is a source of probiotics, which are beneficial bacteria that can support gut health and digestion. Kombucha also contains antioxidants, b-vitamins and digestive enzymes.

What is Water Kefir?

Water kefir is a fermented beverage made from water, sugar, and kefir grains. It is a non-dairy alternative to traditional milk kefir and is a popular choice for those who are lactose intolerant or prefer a dairy-free probiotic drink. Kefir grains used in water kefir are not actual grains but rather small, gelatinous, symbiotic clusters of bacteria and yeast (SCOBY). When these kefir grains are added to a mixture of water and sugar, they initiate the fermentation process. During fermentation, the kefir grains consume the sugars, producing lactic acid, carbon dioxide, and a variety of beneficial bacteria and yeasts. The resulting water kefir has a slightly tangy and effervescent flavor, which can be further enhanced by adding fruit, herbs, or other flavorings during a secondary fermentation. This versatile beverage is not only a source of probiotics but also provides various vitamins and minerals.

What is a SCOBE?

A SCOBY is an acronym for "Symbiotic Culture of Bacteria and Yeast." It is a slimy, rubbery, pancake-like substance that is used to ferment tea to make kombucha. The SCOBY contains a colony of bacteria and yeast that consume the sugar in the tea, producing lactic acid, acetic acid, and alcohol. These acids give kombucha its characteristic sour taste and also have antimicrobial properties that help to preserve the tea. The yeast in the SCOBY also produces carbon dioxide, which gives kombucha its fizzy texture. The SCOBY is also known as "Mother" or "Mushroom" due to its appearance.