Introduction to Water Kefir and Wild Sodas: a primer in fermented drinks

Introduction to Water Kefir and Wild Sodas: a primer in fermented drinks

A fantastic 2 hour session to discover the how to make your very own non-alcoholic fermented drinks with expert Paula.

By Get Pickled

Date and time

Thu, 23 May 2024 18:00 - 20:00 GMT+1

Location

Redford House

Redford House Friggle Street Frome BA11 5LP United Kingdom

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About this event

  • 2 hours

Are you doing Dry January? So why not take this chance to make your very own no-alcohol delicious fizzy fermented drinks. They are not just great alcohol substitutes but also great for your gut health too!

In this 2 hour session we will explore the amazing possibilities of making your very own non-alcoholic fermented drinks.

LEARN

We will discuss the role of natural occurring yeasts when making fermented drinks. What are the differences between wild sodas, water kefir and kombucha.

You will learn how to make different kinds of wild yeats starter than can be used to make fermented drinks but also much more. We will explore how each impart different characteristcs and flavour profiles to your drinks. You will be able to explore the power of yeasts to make your very own fizzy drinks.

We will delve on the role of sugar and how those drinks are good for your gut health.

MAKE

Then you will be shown how to safely make your own at home. The process for flavouring and carbonation. You will then leave this session with a natural yeast starter of your own and water kefir grains (tibicos) too! But more importantly a deeper understanding of all the process at stake when doing your own.

You will also make a ginger bug, and how to use it to make your very own ginger beer at home.

TASTE

In this session there will be a tasting of sodas and some of Paula’s favourite pickles too.

After the session you will get a handout and access to Get Pickled Somerset support WhatsApp Group also!

Organised by

Get Pickled

Get Pickled was born out of a passion for preserving food, community and our planet - and a genuine desire to create more out of fresh ingredients. A move out of London, combined with UK lockdown 1.0, provided the catalysts for turning a cloudy, life-long dream into a clear reality. Paula, the UK-imported, Brazilian super-cook and globetrotting uber-feeder, finally had the time and space to cook up an enterprise that advocated and embodied her passions.

Inspired by my two beloved grannies, one from the Amazon and the other from Italy, I use my wild imagination to transform humdrum food surplus into flavoursome, invigorating, vegan-friendly fermented foods, condiments and pickles. "Our aim is to be completely zero-waste and to have a minimal carbon footprint by using seasonal produce and any surplus we can get our little green fingers on."

Paula cooks up a selection of fab fermentation workshops

The award-winning Brazilian owner of Get Pickled Somerset, Paula Neubauer, hosts a selection of workshops including her ever-popular Forage and Ferment session with the wild plant enthusiast Samantha Williamson. This course is a fabulous opportunity to learn about safe foraging from an expert before you discover how to use what you have picked and found in delicious fermented foods.

Paula has also invited fellow Guild of Fine Fermenters members and rising stars in the fermentation world to come to Frome and share their expertise.

Get Pickled's core trio of fermentation workshops are:

  1. Introduction to fermented vegetables
  2. Learn how to make fermented condiments
  3. A deep dive into fermentation: a seasonal cookery class

To book places, email info@getpickledsomerset.com of direct message Paula on 07855 523006 for more details.

£50