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.
Sarah B.
I started drinking home made kefir many years ago in Mexico City. I was told the many benefits of drinking kefir. See link https://en.wikipedia.org/wiki/Kefir. Please note, when you change the milk and drain with a strainer, make sure to use a clean sponge and rinse. Mine died many times because I used my strainer for many purposes. I washed the container, strainer and wooden spatula with a regular sponge and all of a sudden my kefir died. Make sure to rinse wooden spatula, strainer and container. Do not use dish soap. Home made kefir is better than commercial yogurt. Kefir taste better cold and for smoothies. Lastly, take advantage of this class and taking home a ‘free starter’ to make the beverages at home. When mine died, I purchased some at Amazon and it was not worth it.
Something to consider: The Wikipedia page for Kombucha linked above says, “There are several documented cases of serious adverse effects, including fatalities, related to kombucha drinking, possibly arising from contamination during home preparation.”