Science for Self-Reliance – Kombucha

About this event

Morrell Meeting Room. Brew up some biological excitement as we explore the fizzy science of kombucha! Participants will learn how tea, sugar, and a SCOBY (symbiotic culture of bacteria and yeast) transform through fermentation into a tangy, probiotic-rich drink. Together, we’ll start a batch, discuss safe brewing techniques, and experiment with flavoring options. Take home your own starter and the know-how to keep your culture thriving. All registrants of this course must be CML Cardholders and will be contacted to confirm their attendance. Waitlisted participants will be contacted to attend but will not be able to take home any starter. Sean Doherty is a Le Cordon Bleu-trained chef with nearly four decades in professional kitchens and a contributor to Koji Alchemy (Chelsea Green Publishing). He writes The Starter Culture, serves on the board of Maine Ferments, and presents on fermentation and heritage grains at gatherings including the Kneading Conference and the WSU Bread Lab’s Grain Gathering in Washington’s Skagit Valley. He shares his work across Instagram at @the.starterculture, @churchofkoji, and @naes2020, teaching fermentation as everyday, home-scale practice.

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