Register via Short Mountain Cultures

We will explore using foraged and purchased ingredients to make kombucha and wild sodas, keeping your kombucha SCOBY (symbiotic community of bacteria and yeast) happy and thriving, using various sugars and sweeteners, and the infinite world of creative flavors.

Students will each receive a kombucha SCOBY and water kefir grains as well as a soda to ferment at home and enjoy.

The workshop will take place on June 9, 1-5pm in Cannon Hall, adjacent to Short Mountain Cultures at 1424 John Bragg Highway, Woodbury TN 37190. Refreshments will be served including a selection of kombucha, water kefir, and other fermented goodies.

This is a small workshop with hands on components. Limited to 20 participants.