From Brine to Bottle

Discover how to create fermented beverages such as Kombucha, Teppache, and Ginger Beer, and take home a Kombucha starter to brew it yourself!

We will also explore making delightful and flavorful Pickles, Sauerkraut, and two varieties of escabeche! One features mushrooms in a mussel-inspired style, and the other is a vegetable version that will pleasantly surprise your taste buds!

Bring a couple of jars to take your favorites home! At the end, we will sample all the drinks, and the pickled and fermented dishes, accompanied by sides like baked potatoes, couscous, and more.

Important to know!

• The courses will take place from a group size of 4 people.

• The recipes will be made and tasted by all the participants, and the number of recipes will depend on the number of participants.

• You can purchase a variety of drinks in our location and pay them at the end of the event.

• We will send you the recipes per email on PDF next monday.

The recipes for this course:

Fermented drinks:

1. Green Tea Kombucha (fermented drink from green tea using a Scoby)

(Important! : Bring a jar to get a Scoby and some starter home)

2. Ginger beer (fermented drink from ginger using ginger bug)

3. Teppache (mexican fermented drink from pineapple)

Escabeche:

4. Pickled aubergines with aromatic herbs

5. Pickled mushrooms (mussel style)

Pickles:

6. Mixed pickled vegetables: (seasonal)

(Important! : Bring a jar to take your mixed pickles home)

7. Sauerkraut (fermented cabbage)