Learn to make Kraut-Chi and Kombucha Tea!
Meaghan and Shane Carpenter, Co-Founders of HEX Ferments, will give a visual presentation on the cultural history, techniques and all participants will receive a hand-made ceramic fermenting weight suitable for all wide-mouth canning jars.
Following the presentation will be a hands-on workshop where participants will make a Kraut-Chi using all locally grown/organic produce, organic/local spices, and sea salt. Jars are provided and everyone will take home their own Kraut-Chi to see through the final stages of fermentation. Workshop leaders will also give a visual presentation on how to make kombucha tea.
Participants will also receive a copy of the recipe used for the Kraut-Chi with step by step instructions and list of resources for more exploration. Samples of HEX Ferments Sauerkraut, Pickles, Kimchi and Kombucha will be enjoyed and items for purchase will be available (fermentation books, kombucha SCOBYs, HEX Ferments goods).
Please bring your own knife and cutting board.
Photo credit: Jacqueline Schlossman