Kombucha workshop mfr2016: Difference between revisions

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(Created page with "left| Tempeh, courtesy of Dan Merz, Brmlab This workshop is an introduction to soybean fermentation. It will take you through the preparation of...")
 
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[[Image:Dan_merc_tempeh.jpg|left| Tempeh, courtesy of Dan Merz, Brmlab]]
[[Image:450px-Kombucha_mother_burdger_view_kasiri_south_korea_1600_1200_fa20052013.jpg|left| Kombucha SCOBY (culture taken out from the brew)]]


This workshop is an introduction to soybean fermentation. It will take you through the preparation of the soybeans, inoculation of the beans with the microbial culture and the subsequent harvesting and ageing. We will focus on [https://en.wikipedia.org/wiki/Tempeh tempeh] cultured by [https://en.wikipedia.org/wiki/Rhizopus_oligosporus ''Rhizopus oligosporus''] which is nice and easy opening for beginners.
Kombucha culture is used to make a healthy probiotic beverage which is good for your digestion. Based on experience and variety of research it also supports your immunity system, lowers risks of variety of cancers and allergy reactions. You will learn how to brew your kombucha so you can do so at home or your local hackerspace, you will take with you manual and of course the culture.


The diversity of the ferments which can be prepared from soybeans is truly amazing, depending on the cultures (microbes) being used and conditions/techniques applied (and of course the treatment of the soybeans). In this workshop we will go through the basic steps which will secure proper preparation of the soy beans as a substrate for the microbes to inoculate it with. Optimal fermentation conditions will be discussed and devices making it easy to establish them suggested (Experimental Incubator for example). We will be also harvesting the previously made tempeh and as usually tasting samples of the final products. The results of this workshop should be ready for tasting on Day 3 (24-48 hours of  fermentation is sufficient). Depending on the time and availability of the cultures tempeh starter ''Rhizopus oligosporus'' and/or nattō starter [https://en.wikipedia.org/wiki/Bacillus_subtilis ''Bacillus subtilis''] will be used and discussed. We will do our best to provide the participants with adequate starter cultures for their experiments, hopefully also with links to European/USA suppliers. This workshop is donation based, 5-10 EU will cover the ingredient costs, anything more would be great! No one turned away for lack of funds policy applied as usually.
Brewing your kombucha is fun and you will all learn how to make it "easy peasy Japanesey!" I'll show you simple way how to make kombucha beverage which is going to be nice and healthy based on a stable and long living kombucha biofilm culture - SCOBY, manuals will be handed out and available electronically - [https://foodhackingbase.org/wiki/Recipe:Kombucha_brewing_manual_-_short_workshop_form kombucha manual]. You will learn how to take care about your culture from A to Z, basics but strong and lasting. We will also chat about various alternative usages like making kombucha vinegar and possible applications for micro-cellulose fiber produced by this culture. We will share the culture of course, you will receive the result of our "long term breeding hack" Kombucha cosmopolita started already a while ago consisting from SCOBY's gathered from all around the world and regrown together! I will try to get some kombucha for tasting but we will see about that, will do my beste.  


If you really want to participate at this event [https://dudle.inf.tu-dresden.de/privacy/Introduction_to_Soybean_Fermentation_-_Tempeh_Making/ please do sign in here].
This workshop is donation based, no one turned away for lack of funds. If you can chip in €5, that would cover it, €10 and more would be better.


[https://foodhackingbase.org/wiki/Recipe:Tempeh_making_manual_-_short_workshop_form Workshop manual is shared here.]
I hope to see you all there again, sincerely, FAA

Latest revision as of 15:56, 10 March 2016

Kombucha SCOBY (culture taken out from the brew)

Kombucha culture is used to make a healthy probiotic beverage which is good for your digestion. Based on experience and variety of research it also supports your immunity system, lowers risks of variety of cancers and allergy reactions. You will learn how to brew your kombucha so you can do so at home or your local hackerspace, you will take with you manual and of course the culture.

Brewing your kombucha is fun and you will all learn how to make it "easy peasy Japanesey!" I'll show you simple way how to make kombucha beverage which is going to be nice and healthy based on a stable and long living kombucha biofilm culture - SCOBY, manuals will be handed out and available electronically - kombucha manual. You will learn how to take care about your culture from A to Z, basics but strong and lasting. We will also chat about various alternative usages like making kombucha vinegar and possible applications for micro-cellulose fiber produced by this culture. We will share the culture of course, you will receive the result of our "long term breeding hack" Kombucha cosmopolita started already a while ago consisting from SCOBY's gathered from all around the world and regrown together! I will try to get some kombucha for tasting but we will see about that, will do my beste.

This workshop is donation based, no one turned away for lack of funds. If you can chip in €5, that would cover it, €10 and more would be better.

I hope to see you all there again, sincerely, FAA

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