Kombucha, Kefir, and Homemade Soda Workshop

This workshop invites you to explore delicate and poetic creations by making your own wild sodas using the treasures from our gardens.

Workshop Program

Immersion and Foraging

To start, we’ll head to the gardens. As you forage for aromatic herbs and plants, discover their benefits. These will serve as the base for your drinks. A true introduction to the subject in the form of a return to nature—like an enchanted interlude.

Theory

Once the harvest is complete, we’ll head to the restaurant. There, you’ll learn the essential theoretical basics to understand the differences between kombucha, kefir, and spontaneously fermented sodas, while discovering the central role of bacteria. You’ll taste several drinks we’ve prepared to help you develop your palate.

Creation and Tasting

Next, we’ll head to the kitchen, where you’re invited to unleash your creativity! By combining the freshly picked herbs, you’ll craft your own fermented drinks. You’ll be guided throughout the process to acquire the know-how needed to replicate and continue the fermentation at home.

What You’ll Take Home:

At the end of the workshop, you’ll leave with three fermenting beverages (kombucha, kefir, or spontaneously fermented wild soda). You’ll also receive a digital course handout.

What to bring: Shoes and clothing suitable for walking through the gardens, as well as a bag to carry your jars comfortably at the end of the class.

The workshop will take place with a minimum of 6 participants (maximum 8). Duration: 2 hours and 30 minutes.

Price: 130.-

Additional dates: November 9, 9:30 a.m. to 12:00 p.m.