An in-depth introduction into everything you need to know about fermented soft drinks. Learn how to make water kefir, ginger bug, tepache, bread kvass and other soft drinks. Discover ways of using these drinks in other ferments. At the end of the course you will have water kefir grains to ferment at home as well as recipes and the knowledge and confidence to experiment further.
An in-depth introduction into everything you need to know about fermented soft drinks. No previous experience is necessary. We supply all the ingredients, explain the process, provide a handout and have ongoing email support after the course. This experience is wheelchair friendly!
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This experience is wheelchair accessible. In order to be wheelchair accessible, all of the following criteria must be met.Please note that the host is responible for ensuring that the criteria above has been met.
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Find your way there
Gnome House, Blackhorse Lane, London, UK
- Simon began his journey into fermentation when he found some old demi-johns in a shed of the Walthamstow garden flat. First came country wine, followed by full-mash beer brewing then sourdough bread, lactic fermentation and more. In 2013 he founded the Fermentarium, an independent organisation dedicated to promoting the small-scale production of real fermented food and drink.