Brewing kombucha at home, with plants

A SCOBY, a sweetened tea and a few days of patience. Learn to marry the flavours of plants with your ferment, and leave with your own jar and everything you need to start again.

What we do together

We start at the beginning: what a SCOBY is — that living colony of yeasts and bacteria that turns sweetened tea into a sparkling drink. We brew the tea, we inoculate it, and we work out why the starter liquid matters as much as everything else.

Then we move to what makes the taste: flavouring. When to add the plants — during the first or the second fermentation — what each moment changes, and how to combine the herbs from the counter without overwhelming the drink.

What you take home

Your jar, already started; a SCOBY with its starter liquid to carry on at home; and the workshop booklet: the steps, the temperatures, the timings. Enough to keep you from hesitating the first time you do it on your own.

Two rates

€45 — the fair price. What the workshop actually costs.
€30 — the solidarity price. If the first one puts you in difficulty, take this one. No justification, no questions.

Practical

Sunday 13 September, 10.30am to 1.30pm.
Rue Van Aa 36, 1050 Ixelles — just off Place Fernand Cocq.
Ten places.

Something came up? Let us know at least 48 hours in advance and we will move your place to a later date.

Led by Sophie.