Get to know Amanda:
Amanda Feifer has a long-standing crush on food and beverage fermentation. Since she left the world of Big Food in early 2011, she's been teaching classes that range from kefir and kombucha to koji and kvass. She writes the fermentation blog Phickle, and wrote the book on vegetable fermentation (Ferment Your Vegetables, 2015). You can find her pics of stinky, bubbly things on Twitter and Instagram at @phicklefoods.
Kombucha Krazy
Kombucha is the delicious fermented tea beverage that’s been sweeping the nation for years now. But why pay $7 a bottle when you can make it at home for next to nothing? In this session, we’ll cover basic techniques for single-batch and continuous brewing, bottling, flavoring, fizz and the best way to make your booch taste the way *you* want it to taste!
In this hands-on and presentation class, we’ll learn how to best care for your kombucha culture (SCOBY), explore any problems you may encounter along the way and how to deal with them, and debunk some myths about what this mystical brew really “does,” all while sipping samples of crazy home-brewed flavors from the fermented Phickle kitchen. Everyone will go home with their own jar of kombucha to ferment, complete with a healthy SCOBY.
You’ll leave BAKE! with Amanda's recipes, the knowledge to recreate them at home, one jar of kombucha, and great coupons.
You will have the opportunity to purchase Amanda's book after class for an additional cost (not included in your class price).
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