The Art and Science of Kombucha
Start making kombucha at home! Kombucha is a fermentation of sweetened tea. In this class, we’ll learn how to make it and also discuss why fermented foods are so beneficial. Participants will take home a “scoby” (a starter culture) to get started. Note: this class will only go over the first or primary fermentation process. This class will be led by Suzanna Bliss, Licensed Acupuncturist, Nutritionist, Educator, and Director of Bliss Healing Acupuncture in Montpelier.
You may also like the following events from City Market:
- This Wednesday, 20th March, 05:30 pm, Taste of Eritrea: Doro Wat, Yemisir Wat and Gomen in Burlington
- This Sunday, 24th March, 12:00 pm, No Fuss Kitchen: Plant Based Proteins in Burlington
- Next Tuesday, 26th March, 05:30 pm, Homemade Pierogis in Burlington