Kombucha, Water Kefir, and Wild Fermented Sodas with Helena del Pesco
October 27 @ 1:00 pm - 4:00 pm
Learn to harness the transformative power of microbes to make sweet, tart, fizzy drinks from seasonal fruit and other botanical ingredients.
In this class we will work with both inoculated cultures (kombucha and water kefir) as well as wild foraged yeasts from flowers and berries. Through demos and hands-on experience, you will learn foundational skills for a lifetime of experimentation, empowering you to craft a beverage that satisfies your particular palate.
Students will take away a double-hopped kombucha, ready to carbonate at home; and water kefir boasting bold fruit flavors. This course also includes the cultures to continue your fermentation practice at home.
Instructor Bio
Helena del Pesco is a fermentation educator and clinical herbalist, specializing in gluten-free cooking and supporting clients with gastrointestinal and nervous system health. Before returning to the Bay Area, she was chef-owner of Larder, a restaurant in Baltimore, MD specializing in whole-food menus reflecting the bounty of the seasons from local farms, and featuring house-made tempeh, kombucha, fermented hot sauce, sauerkraut and other pickled vegetables. She learned to bake gluten-free bread, using freshly milled whole grains and pseudo grains, while living in Barcelona. It gives her great pleasure to bring this delicious sourdough into people’s lives through her teaching.
Categories: Beginner, Fermentation, No Experience Necessary
