The Sustainable food strand of the Abergreen project aims to promote sustainable food choices, reduce food waste and promote the consumption of local produce. To achieve this we provide classes and resources to anyone who is interested in implementing a greener lifestyle.
Caspar Lampkin has been making Kombucha for the past 6 years, about 10 litres a week for friends and family. Any leftover Kombucha is turned into vinegar and is then used for making cleaning products, pickles, salad dressings and health tonics. An essential ingredient in the search for self-sufficiency.
In the workshop we will look at the history of Kombucha and discuss it's benefits. Also how to make the drink, including different styles of tea preparation and fruit infusions. We will also look at how to produce vinegar and it's uses. There will be Kombucha to try and a little baby one to take home with you.
Snacks will be provided, Please sign up as spaces will be limited.