Participants will learn how to make a fermented condiment using kombucha to enhance the dishes. The workshop consists of the history, process and benefits of kombucha, as well as how to brew your own homemade kombucha and use it in a variety of dishes.
Chef Soyeon will serve a seasonal dinner by using kombucha. Participants must bring their jars (750ml - 1L, plastic or glass works) to be able to brew during the workshop. The ones without a jar will be provided with a small bottle containing a SCOBY to allow them to brew at home.
Dinner: there will be a 45mn break to enjoy the food prepared by Soyeon. The dinner is a low-salt and vegetarian meal using seasonal vegetables to promote gut healing.
For any allergy please notify us via email at laura@stretchandfold.nl
Tickets: 45€ (includes the workshop + the dinner)
Refund policy: limited spots available. We do not offer refunds but you can pass on your spot to a loved one.