We invite your team to a fun hands-on botanical tonic syrup making activity. Whereby simplicity leads to sophistication.
DurationUnleash Your Creative Spirit.
About Us
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You will learn the basics of kombucha fermentation as well as flavouring and bottling.
The essential components of sourdough are: levain (live bacteria and natural yeast culture) dough (water + flour) time temperature
Come learn the basics of vinegar pickling with our food preservation team in our community kitchen.
Come join us for this 2.5 hour hands-on miso workshop, where you will not only learn how to make a Japanese essential umami condiment, the traditional soybean miso, but also meet the core ingredient called koji, used in most Japanese (and some Asian) ferments including soy sauce, sake and rice vine...
In this hands-on workshop we will cover all of your pickle and fermentation questions while we prepare your own custom salt-brined pickles to ferment at home.
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