Workshop is a group of creative people offering classes in anything and everything in Sydney. They have classes ranging from arts and crafts (watercolour, terrariums, jewelry making, graffiti art, etc.) to money management to hula hooping to cooking. I've taken a few interesting classes with them, and this time I took a class on How to make Kombucha.
Kombucha is a light, probiotic drink made from tea and sugar fermented by a SCOBY (Symbiotic Culture Of Bacteria and Yeast). The SCOBY eats the sugar and leaves a slightly fizzy, sour drink that you can ferment further with flavours (e.g. fruit) or drink on it's own. It's refreshing and has multiple health benefits.
Making Kombucha starts with the SCOBY (as above), mixed with tea that has been made with sugar and cooled down. The jar is covered with cloth both on top and around to keep it nice and snug and to prevent light exposure. After 8-14 days a new SCOBY is formed and you can drink your Kombucha or further ferment it with flavours. You can find a recipe for Kombucha here.
Our lovely instructor from Cultured Artisans prepped a SCOBY for each of us, brewed the tea and off we went to make our own brews. After adding my tea (below) I took it home to make a brew.
Since this workshop I've become a sort of Kombucha tragic. I make my own brews regularly - ginger & lemon is my most popular flavour, I've also tried raspberry, and blood orange. I've accumulated so many extra scobys I've started to give them away - the rest of them are growing in their little scoby hotel. I've even made coffee kombucha . In the meantime, I feel that my immunity has increased and my digestion has been a lot better. This might just be me, but as I have grown to love my Kombucha, I will keep making it and enjoying it.