Crafting Kombucha & Kefir

Unlock the secrets of crafting your own kombucha and sparkling water kefir!  Join us in the Horn Farm Summer Kitchen to learn the art of crafting two refreshing and probiotic-rich beverages which will be sure to tantalize your taste buds and possibly improve your gut health.  During this hands-on workshop we will cover:

• Basics of Kombucha: Discover the nuances of fermentation as you learn how sweet tea transforms into tangy, effervescent kombucha, and gain insights into flavoring and carbonation techniques to customize your brew to perfection.
• Basics of Water Kefir: Dive into the world of water kefir, a delicious and fizzy alternative to traditional sodas. Learn how to culture water kefir grains and master the art of secondary fermentation to create bubbly and refreshing sparkling water kefir.
• Ingredients: Learn about tea selection, nurturing your kombucha SCOBY (Symbiotic Culture Of Bacteria and Yeast), how to culture water kefir grains, and what ingredients to add to craft unique and thirst-quenching beverages that are as delicious as they are nourishing.
• Step-by-Step Instruction: Gain hands-on experience in the fermentation process as the instructor leads you through detailed, step-by-step instructions on how to create each of these two drinks and how to continue the process at home... 
• Continue at Home: Leave the class with your own jar of both kombucha and water kefir initiated, a kombucha scoby, and your own water kefir grains to continue brewing these two refreshing drinks at home!

Throughout this interactive workshop, you will learn valuable tips and tricks for successful fermentation, how to troubleshoot common issues, and explore possible health benefits associated with these probiotic beverages. Whether you’re a fermentation enthusiast or a curious beginner, this class promises to inspire and empower you to brew an endless flavor selection of your own kombucha and sparkling water kefir at home. 

For all classes: please wear closed-toe shoes, tie hair back or wear a hat, and bring an apron if you have one. Space is limited due to the small size of our kitchen, so register today while spots remain! 

About the Instructor:

Laura Bair has been creating artisanal and fermented foods for a number of years.  Her culinary adventures include fermented vegetables, fermented fruit, vinegar, kombucha, kefir water/milk, vegan yogurt, and vegan “cheese.”  She uses fermented and “slow-cooked” foods to add nuances of flavor and taste to her meals, harness the benefits of probiotics to promote healthy gut nutrition, and as a means to preserve food in bulk.  She and her husband follow a whole-food plant based diet and reside on a 1-acre food forest/garden/orchard located between Hallam and Wrightsville.  Laura’s nutrition and culinary certificates include: a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell; a ServSafe Food Safety Manager certification; and a Culinary Rx Certificate of Completion from Rouxbe Online Culinary School.  Laura has also completed the Meditation Specialist Teacher Training through the Center for Meditation Science and promotes healthier eating using the techniques of mindfulness and conscious awareness. Laura leads culinary classes at the Horn Farm and has served as a Nutrition Educator at York Fresh Food Farms’ mobile produce markets.  Laura’s formal education is in Nursing and Education.

Laura’s email address for additional information or questions: preservinghome@hotmail.com

Program Notes:

All programs are subject to change due to unforeseen circumstances including inclement weather. Participants will receive an email in the days preceding the program for any changes or cancellations. You can review our current Cancellation and Refund Policy here. 

Parking takes place in the field above the farmhouse. 

For safety reasons, this class is not appropriate for children under the age of 10 and minors should be accompanied by an adult.

Fermented foods contain live bacteria and probiotics and should be consumed at your own discretion. Please notify the instructor about any food allergies before the start of class.