February’s Kombucha workshop on Mad Lavender Farm is called “Love Your Belly” because Kombucha is so good for your digestive system. And that’s just for starters. There’s lot’s of information on the internet about the benefits of Kombucha.This link: 7 Reasons to Drink Kombucha has a lot of good information. It also includes directions for making kombucha, but it’s so much more fun to do it together. Plus, when you take my workshop, I provide you with a free SCOBY and starter for your first batch. SCOBY, btw, is an acronym for Symbiotic Culture Of Bacteria & Yeast.
I started making my own Kombucha 2 years ago when a friend casually mentioned to me that it was easy to make at home. I had tried my first bottle out of curiosity and loved the taste (but not the price so much). I’d have it as an occasional treat. So, when my friend gave me the heads up, I went on a mission to discover all I could about Kombucha and unlock it’s mysteries.
I connected with another Kombucha brewer in a health food store and she got me started with a couple of her SCOBYs. I was sharing my enthusiasm for making Kombucha with another friend when he suggested I give workshops in how to make it. (This could really be a blog about how wonderful and valuable my friendships are and how important it is to nurture and grow them!) I followed his advice and have been giving workshops since December 2014. We learn by teaching and I have learned so much. Many of the attendees have stayed in touch and one recently sent me a photo of her refrigerator full of homemade kombucha!
I describe my Kombucha workshops as “hands on” because we actually get to handle a nice big SCOBY. It can be a little intimidating!
We also go through all the steps in learning how to flavor and bottle Kombucha.
Best of all, we taste test all the flavors while we are learning how to make it.
My “go to” flavors are lavender (of course) and ginger. Cherry and pomegranate are super easy to make.