Kombucha, Kefir, and Kvass Workshop

Who doesn't love a good bevy? Preserving beverages is not just a time-honored tradition—it’s a practical way to reduce food waste, enjoy seasonal produce year-round, and create nutrient-rich, homemade goods.

In this hands-on workshop, participants will learn the fundamentals of creating the most beloved beverages and their radically different flavor profiles, yet simple ease of production.

You’ll Learn:

• The science and safety of crafting your own beverages, including how it gives you a healthier, probiotic-packed alternative to anything store-bought.
• The basics of lacto-fermentation, a natural process to create probiotic-rich fermented goods.
• Key tools, techniques, and recipes to preserve confidently.

What You’ll Do:

• Participants will learn the history of kombucha, kefir, and kvass.
• Practice by brewing and fermenting kombucha, use beets to develop a unique kvass drink, and utilize kefir grains with milk that helps create a great probiotic beverage.
• By the end of the workshop, you’ll leave with your very own 16 oz Kombucha and Scoby, 16oz Kvass and a batch for future use,16oz Kefir grains to share and the skills to preserve at home.

Perfect for anyone looking to expand their kitchen skills, this workshop is an engaging way to explore sustainable and healthy food practices!

Know what’s Happening Next — before everyone else does.

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Host or Publisher Plant Chicago, NFP