Kombucha / Jun M.O.B.
Paperless Ticket information
Our events are usually paperless - you'll receive information by email.
Your name on our list with the number of tickets you purchase will be on a list that we check upon guests arrival. So we are not mailing tickets, and you only need to bring yourself and your guest if you booked for more than one.
Some collaborative events might have different rules - this will be in the email you'll receive upon booking.
FAQs & CANCELLATION POLICY
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Get familiar with Kombucha and Jun making before the weather gets warm. It's an easy thing to make and learn and have in rotation in your own home - and so cheap to make! And a statement as well - it's very difficult to buy true kombucha these days as our food laws make it so hard for producers to make it naturally - and then larger makers have manipulated it on the back of a fad.
Did you know that there are not many labelling laws for commercialised kombucha?
Much of what you buy from mainstream supermarkets don't even contain tea (a crucial ingredient in the ferment), are often made with wine vinegar or are force carbonated. That's not to say they can't be tasty, but a properly made kombucha/jun is alive, naturally sparkling, mildly acidic, incredibly refreshing and contains a small amount of residual alcohol.
Kombucha and Jun are both ancient fermented and naturally sparkling, containing great nutrients that aid digestion. Kombucha is traditionally made with black tea and sugar, and Jun with green tea and honey.
In this workshop, we will demonstrate how to feed your mother / SCOBY (choose between Kombucha or Jun) and then each attendee will be able to flavour their own batch ready for second phase fermentation using fruits, herbs and spices we have available to you.
Go home with your selected SCOBY and your personally flavoured bottle of Kombucha/Jun. Learning this skill will allow you to capture a season in a bottle - drinking Summer in early Winter is pure joy.
Join us for the final series of workshops at our Fitzroy North HQ before we return the keys of the Pickwick House. Following the format of our popular M.O.B. (Mingling Over Bacteria) workshop series, these sessions are fun, relaxed, social, and not too in-depth—purely hands-on experiences.
These last workshops are made extra affordable, as we will run them in a more casual style: pick your favourite jar from our vast collection to make your ferment under the guidance of our founder, Sharon Flynn, and take it home to finish fermenting with a recipe card to make more.
Bring your mates! Or make new ones!