On Saturday, February 20 from 1:30pm until 4pm, Dave Gomberg of SF Ferments will give a lecture and demonstration on making the fermented beverages known as kombucha and kefir (a ferment of fresh milk, somewhat like a pourable yogurt).
Kombucha refers to any of a variety of fermented, lightly effervescent sweetened black or green tea drinks that are commonly intended as functional beverages for their supposed health benefits. Kefir is a ferment of fresh milk, somewhat like a pourable yogurt.
Both beverages are valued for their unique flavors and for being rich in probiotics which can help improve digestion, mental clarity, and mood stability.
The free class takes place at the Richmond District branch library at 351 9th Avenue. If you would like to take home a starter to make the beverages at home, bring three clean and empty half or one-pint plastic cartons to the class.