Join Kelly McVicker, Master Food Preserver & founder of San Francisco’s McVicker Pickles, as she teaches you how to make your own Kombucha & Beet Kvass. These tart and tangy concoctions are full of healthy bacteria that's good for your gut!
We'll begin the class with a tasting of different kombucha and kvass flavors to get you inspired for making your own batch. While we work, Kelly will talk about the history of fermentation and the health benefits fermented foods, and why doing it at home is better than buying commercially made (and often pasteurized) products.
Each participant will make a jar of kombucha and a jar of beet kvass. You’ll also get to keep your very own kombucha SCOBY to keep the process going at home. Learn how to care for these ’edible pets,’ and enjoy the flavor all summer long.