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Funk Fest: Kombucha Making Class with Amanda Feller
May 20 @ 10:00 am - 12:00 pm
Saturday, May 20 | 10am – 12 noon
$35pp | Limited to 14 seats
Making kombucha is easy, but understanding why and how this fermentation process works will give you the tools to have fun with booch experiments (while being totally safe) in your own kitchen. Ever had a question about the health of the SCOBY (or wonder what a SCOBY is in the first place?). Come on by to learn tips, tricks and techniques for making your best booch!
•Myths about kombucha and health
•Single batch brew
Everyone will go home with a bottle of kombucha flavored in class and their own jar of kombucha to ferment, complete with a SCOBY. Kombucha samples will be provided by Easton Farmers’ Market vendor, Don DeVault of Pheasant Hill Farm.
Author and blogger Amanda Feifer has a long-standing crush on food and beverage fermentation. Since she left the world of Big Food in early 2011, she’s been teaching classes that range from kefir and kombucha to koji and kvass. She writes the fermentation blog Phickle, and wrote the actual book on vegetable fermentation (Ferment Your Vegetables, Fair Winds Press). You can find her pics of stinky, bubbly things on Twitter and Instagram at @phicklefoods.