Join Burlington Permaculture on Sunday, January 6th from 5:30 - 8:00pm at the McClure Multigenerational Center in Burlington for a crash course in brewing your own kombucha and jun.

Facilitated by Burlington Permaculture's own Rowan Cignoni - who has been experimenting and learning from his own mistakes with kombucha for nearly a decade - in this crash course on fermented teas. Kombucha is one of many historical fermented beverages that has become widely re-popularized in recent decades. Thought to have originated in China, kombucha is a sweetened tea ferment that is cultured with a "mother" or SCOBY - a gelatinous colony of bacteria and yeast. Kombucha is considered a probiotic tonic, full of beneficial bacteria to help balance the gut microbiome.

During this workshop, attendees will go through the process of brewing a fresh batch of kombucha using simple, approachable DIY methods, flavoring and bottling a prepared ferment with a variety of fresh, local ingredients, and taking home their own SCOBY, ready to use in future kombucha projects.

This event is by registration and sliding-scale donation. The full donation helps us cover the cost of materials and excellent, locally-grown ingredients. Register online at bit.ly/2yczlao. Space is limited!