Making Kombucha with Honey

The workshop is intended for all those who swear by homemade and natural products, brewing kombucha at home because the one from store shelves is pasteurized, losing many of its beneficial properties. The workshop fee also includes a scoby (symbiotic culture of bacteria and yeast), with which you can continue growing kombucha in your own kitchen. Scoby is used as a basis for fermentation, similar to kefir.

Kombucha is an extremely healthy probiotic beverage originating from the Far East, where it was also called the "immortality tea." In recent years, it has become increasingly recognized and popular here as well. It is a fermented tea that can have various flavors, but it is usually not prepared with honey because honey, as an antiseptic, inhibits fermentation. Experienced beekeeper and apitherapist Marjan Marolt will introduce us to the secrets of making this beverage and will demonstrate ways to make kombucha with honey during the workshop! The workshop will consist of a theoretical introduction and a practical demonstration of the preparation, with tasting of different versions of kombucha.