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Students will learn the basics of fermenting Kombucha, Jun Kvass at home. Students will receive a Jun (a relative of Kombucha) scoby and a the essential knowledge to nurse fermented beverages from rare ingredients to fizzy probiotic liquid gold. This short class is demonstration with Monique showing the techniques of fermentation.
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.
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- Does and don’t of fermenting beverages
- The process of fermenting beverages
- Recipes to take home
- A jun scoby to take home -
- Samples in class of all three beverages
- 300ml-500ml jar with a water-tight lid
Those interested in the health benefits of fermented beverages