Brewing Kombucha with Seasonal Flavors

Description

Summer’s heat pairs perfectly with a cold beverage. Now is a great time to learn how to brew a popular, unique fermented drink at home! Kombucha is produced by fermenting sweet tea with a culture of yeast and bacteria. It can be found in grocery stores, but produced more economically on a home scale. This interactive webinar will include tips on how to use locally available ingredients including honey, maple syrup, berries and herbs. Instructor Alexandra Brown is the caretaker of River Road Farm and a passionate home-fermenter. She delights in brewing, drinking and sharing kombucha, especially when creating unique combinations with seasonally available goodies. The facilitator for this session is Flip Filippi, Extension’s Local Food Program Leader in St. Lawrence County. The classes are part of Celebrating Local Food: A Culinary Series led by Cornell Cooperative Extension of St. Lawrence County with support from the ALCOA Foundation. The workshop is available on a sliding scale, $0-30 so that participants pay what they can afford. The class will be filmed live and all questions are welcome. Pre-registration is required. Reserve your spot by signing up at the link below or by contacting Cooperative Extension at (315) 379-9192, ext. 229 or harvestkitchen@cornell.edu. Once registered, all participants will be sent the hyperlink to join online. All registrants will receive the class recording along with a resource sheet to encourage future kitchen adventures. Cornell Cooperative Extension is an employer and educator recognized for valuing AA/EEO, Protected Veterans, and Individuals with Disabilities and provides equal program and employment opportunities