Low Sugar Kombucha Workshop Date: May 25 Time: 10:00 am – 12:00 pm Cost: 250.000 IDR Event Category: Hands-On workshop (Make and Take) Organizer: Wokshop Bali Instructor: Matt Cook - Kore Culture Lab Class duration: 2 –
Low Sugar Kombucha Workshop
Date: May 25
Time: 10:00 am – 12:00 pm
Cost: 250.000 IDR
Event Category: Hands-On workshop (Make and Take)
Organizer: Wokshop Bali
Instructor: Matt Cook – Kore Culture Lab
Class duration: 2 – 2.5 hrs
Are all Kombucha’s created equally? Lets dive into this topic and learn how to make truly healthy Kombucha.
Learn all about how to make low sugar kombucha (a fermented tea beverage) and why fermented foods are so good for you!
This class will cover how to make Kombucha that is safe to drink. Sample a few of KCL’s various kombucha flavors and taste the difference.
Matt will guide you through the brewing process while you make your own batch to take home. Within a few weeks it will be ready to drink and brew again!
Here is what is included:
– Glass Kombucha Brewing vessel
– Live Starter Culture (SCOBY)
– Ingredients (organic tea, sugar)
– Swing top 1 liter bottle for second ferment and storage
– Samples of KCL’s Extremely Low Sugar Kombucha
Matthew Cook is a fermenter and the founder of Bali based probiotic functional food and beverage brand KORE Culture Lab. Matthew is a certified permaculture designer. When he is not working, he can be found turning compost, coralling his chickens, cultivating his organic garden or figuring out ways to implement sustainable resource systems into his homestead and businesses. Matthew is an advocate, and practitioner, of modern wholistic wellness philosophies that promote longevity through the concept of epigenetics. He is a “bio-hacker”, in tune with cutting edge functional health science and inspires others to live a more healthy, fulfilling life.
Kore Culture Lab is proud to help propel the microbiome revolution. Frustrated with the abundance of sugary drinks disguised as healthy fermented beverages, Kore Culture Lab–a functional food and beverage company- was created to offer more people the choice of authentic probiotic foods that are extremely low in sugar, yet delicious and packed with bioavailable nutrients and probiotic bacteria. Based in Bali, KCL specializes in crafting artisanal small-batch cultured drinks such as kombucha and kefir, as well as a wide range of wild lacto fermented vegetables. Kore ferments combine locally produced, fair-trade and organic ingredients with a healthy dose of love and attention to detail. Kore Culture Lab’s philosophy is that food is medicine, and we can take control of our health through our food choice.