Explore the abundant word of fermentations. In this workshop I’ll take you on a journey from basic brewing methods of Kombucha to more advanced ways of implementing Kombucha into your cooking, drinks and desserts for a rich in flavour, a tangy, deep, probiotic and enzymes rich meals.
Our gut is an important brain, responsible for our emotional response, mood and food choices. Ferments are supporting the diversity in our microbiome. To make them at home is easy and affordable.
Our hero will be the Kombucha, this unpasteurised ancient fermented drink is gold for our system. The milions of live organisms: bacteria, enzymes are a precious cocktail with proven benefits. Apart from the health aspect, there is so much fun in brewing and finding your style and taste in each brew. There is so much room for exploration.
I’m happy to introduce you to the basic brewing method, offer ideas and successful recipes to flavour, serve and cook with Kombucha. My experience of over 12 years of brewing Kombucha will become available. This workshop is not a demonstration, you will be hands on to start your first batch and take your jars of goodness back to your home.
In the second part I will guide you through the process of wild fermented veggies and quick pickles. We’ll be preparing together my favourite Sauerkraut recipe made of cabbage, cauliflower, carrots, ginger and spices with a few variations.
A simple way to add more flavour, excitement and colour to your meals and diversity to your gut (microbiome).
Expect seasonal ingredients on the autumn table.
Introduction to Fermentation and Gut Health
Kombucha basics. Brewing methods and flavouring ideas
Wild fermented veggies – Sauerkraut
Quick Pickles bring excitement in your kitchen
How to cook with kombucha – recipes we are exploring and tasting:
Cashew cheese spread
Cashew cream for desserts
High-quality ingredients for your creations
Post workshop support group (WhatsApp)
Knowledge about something epic
Experience of how things are done in a practical way. We learn by doing things.
Kombucha starting kit – a jar with SCOBY & starter liquid, tea and sugar for your first brew.
Two jars with sauerkraut and fermented veggies you’ll make during the workshop.
Perhaps a few new friends – fellow fermentation lovers.
The ticket link opens a page to pay by card.
Only the in-person workshop is limited to 8 participants.
Only a prepaid ticket guarantees you a spot! All purchased tickets are non-refundable.
In case of cancellation 48h in advance, I’ll be very happy to offer you other dates that work for you.
Food by Anita (the organizer) reserves the right to cancel, postpone, or change the venue, date, and time of the event should unforeseen circumstances occur.
Anita, a culinary artist, chocolate lover, passionate kombucha brewer, gentle sacred space holder, plant based expert and entrepreneur in health food industry. She is passionate to reconnect humans with (their) Nature in various ways and remember the power that lies in the ability to make our own food and hopefully outsource it less.
This workshop is an opportunity to invite Nature IN – into our life, kitchen, gut brain and wholesome wellbeing and health.
The kitchen and outdoor space of my home in Soller, Mallorca,
The stunning Tramuntana around us will be the HOME of our culinary experience.