Fizzy ferments: Kombucha, Kefir and Wild Sodas

Discover the world of fermented, fizzy drinks in this hands-on workshop all about kombucha, water kefir, and wild sodas.

Together, we’ll learn how to create naturally fizzy, probiotic-rich drinks using tea, fruit, herbs, flowers, and seasonal garden ingredients. We’ll explore different fermentation techniques using starters such as kombucha SCOBYs and water kefir crystals, as well as how to make wild sodas using the natural bacteria and yeast found on blossoms and fruit, or with a self-made starter culture like ginger bug.

We’ll guide you step by step through brewing and preparing these different fermented beverages, explaining their similarities and differences, how to care for them, and what to watch out for to ensure good carbonation and the best flavour development.

Homemade fizzy drinks offer endless flavour possibilities — each batch is a chance to create something fresh, seasonal, and a little bit special. You’ll learn the basics and gain practical experience so you can confidently continue brewing at home.

During the workshop we will:

• Explore the science behind fermenting drinks

• Brew and flavour kombucha

• Make refreshing water kefir drinks

• Learn how to care for a kombucha scoby and water kefir crystals

• Create wild sodas using fruits, herbs, and edible flowers

• Enjoy a tasting of different fermented drinks along with a delicious spread of snacks, including homemade fermented foods.

You will take home:

• A kombucha SCOBY with starter liquid to start making your own at home

• Water kefir crystals to start making your own at home

• A flip top bottle with your choice of water kefir or kombucha that you’ve flavoured, ready for its second ferment at home

• Recipes and guidance for fermenting fizzy drinks

  
  

Please bring with you:

• One or two jars (approx. 300–500 ml, such as a yoghurt jar) for your kombucha SCOBY and/or water kefir crystals.

• A bag to carry your bottle and jars home

Perfect for beginners and curious fermenters alike — come ready to taste, experiment, and leave inspired to create.

The workshop will be held in English, with German translation available so everyone can participate with ease.