Fermentierworkshop – Getränke: Kombucha, Wasserkefir, Ingwerbier

Kombucha and water kefir are SCOBY (symbiotic cultures of bacteria and fungi) that can be used to ferment probiotic and very aromatic soft drinks. They turn sugar into acids, carbon dioxide, flavorings and small amounts of alcohol. Dried fruits, fruits, teas and spices are either co-fermented or added in a second step for flavoring.

During the workshop, you will learn how to make a wide variety of fermented drinks based on kombucha and water kefir. We will go through the different cultures and possibilities: Classic kombucha, kombucha without tea, water kefir, ginger beer based on water kefir, one-step fermentation and two-step fermentation.

You will learn how to control the parameters of carbon dioxide, acidity, sweetness, flavor intensity and alcohol content. We will also discuss common problems and how to avoid them.

Part of the workshop is also a tasting with different fermented beverages.

At the end you can take home the cultures you want to use. There will also be a handout with all the information you need to ferment drinks successfully.

The course is aimed at beginners as well as people who already have some experience with kombucha and water kefir.

Duration of the workshop: approx. 3.5 hours
Number of participants: 4-8

Julius Metzger is a visual artist and fermentation expert. He has been giving regular workshops on fermentation, cooking and wild herbs since 2022.