Fermentation journey - Fermented drinks

The oldest surviving evidence of fermentation is 9000 years old. It is a honey wine-like drink residue found in a clay jug from Asia. The history of fermented beverages is closely linked to the history of modern humanity. A

and how, both in theory and in practice.

We will also taste a variety of flavoured kombucha, mead, kvass, rejuvelac, amazake (young sake), ciberre and ginger bug. We also look at the place of these drinks in our culture, history and digestive system. As a tangible result, we will leave with a large bottle of our own kombucha and the starter cultures of the drinks we sampled.

Please bring two jars with you that can be sealed tightly! Registration is required, so please email [email protected] if you would like to come to the workshop. It is advisable to register early as the number of participants is limited. Bring paper and writing utensils, as some of the recipes will only be given then and there.

Participation fee: £6,000, which includes the cost of take-home ferments and a 4 litre jar.

The drinks tasted at the course are low in alcohol content, so participants are asked to think carefully about how they arrive at the event.

I look forward to welcoming you,

Márton Csaba Marcell