KOMBUCHA SCOBY, INSTRUCTIONS & RECIPES
Have you ever thought of making your own kombucha from scratch but have no idea where to start? Fermentation is one of the oldest methods of creating healthy, effervescent beverages; it’s surprisingly simple and easy to get started. And eating fermented foods and drinks is great for overall health and well-being!
* ONE organic Kombucha SCOBY + a few tablespoons kombucha starter liquid
* INSTRUCTIONS and TROUBLE SHOOTING TIPS
* RECIPES (including for caffeine-free kombuchas such as the rose/hibiscus kombucha that we serve complimentary in some of our cooking classes)
SCOBY ORIGIN and 'breeder':
Dr. Wendy Nolan Joyce, owner of Savour Cooking School and chef, is a passionate fermenter. She started making kombucha when a friend gave her a pet SCOBY and she discovered how delicious, easy and inexpensive it is to make at home. Now she loves her fermented drinks so much that she takes her scobies on road trips when she has to go out of town! Wendy makes water kefir, kombucha and jun to serve at her cooking workshops as a non-alcoholic/low alcohol beverage option, and also makes kimchi from vegetables harvested from her Wellington-home organic vegee patch. She organised a fermentation workshop in 2018 with Jo Kempton of Happy Belly Ferments and a few kimchi and fermented drinks workshops since then. She has also co-taught popular sourdough classes with Kearin of the Wellington Bakehouse.