Have you discovered Bacteria yet?
Last weekend I went to a fermenting workshop at the wonderful Buchi Kombucha Brewery in Wacol, Queensland.
What a fantastic and exciting afternoon! The team down there certainly know how to put on a great class which was jam-packed with all you need to know about fermenting, from Kombucha to Kefir to Kraut (the lingo for sauerkraut, these days) and yoghurt & cheese.
The class included a tour of the family-owned micro-brewery which employs traditional and age-old fermenting methods that produce a product which is nutritionally live with flavour and quality. (No, I don’t work for these people, I just love this stuff!!)
Running a workshop is hard work. Getting the balance between delivering information, demonstration and juggling the needs of the audience is demanding. I know as I do it. It is made much easier when you are passionate about what you are talking about and Sarah Lantz and Jason Callender’s love affair with microbes is infectious and entertaining.
As a teacher, there is always “one” student who
asks too many questions demands attention above the rest, in an interactive class. I’m afraid I was it this time, such was my excitement & enthusiasm! I learnt so much. My apologies to the rest of the class, if you happen to be reading this!
I have been making kombucha & water kefir for only a couple of years, and I have been so busy lately (hence my sporadic posts) that I have let my scobys go to sleep. The fact that this wonderful drink is a live probiotic food that encourages good gut health was just one of the things that appeals to me.
Not drinking alcohol is always a conspicuous thing when out socialising although it is slowly becoming less so as more people choose to
“consciously object” look after their liver! So I tired of the barrage of questions: “but WHY don’t you drink?”, “are you an alcoholic?”, “what’s wrong with you?” and needed to find an alternative. I have never been interested in soft drink and discovering kombucha was a God send to me. Not only that, but I loved it and better yet, I COULD MAKE IT MYSELF!! Yippee!! And even betterer (!), was that it is GOOD for me too!
Kombucha and kefir are really easy to make and on of the things that I took away from Sarah Lantz’ class is that its manufacture is not as precious as all of the internet sites would have you to believe. Fermenting “in the wild” is exactly that. We are surrounded by billions & trillions of wild bacteria and yeasts that affect us daily. Those same bacteria are unique to our environment and the kombucha (or sauerkraut or cheese) that I make in my house will be different to the kombucha (or sauerkraut or cheese) that you make in yours, purely because of the different airborne microbes. This absolutely intrigues me!
I better get my big glass crocks out and start brewing again!!
I believe that Buchi Kombucha frequently hold workshops and are running another class in June so go to their web page and check them out.