Herbalism meets fermentation in Midsummer: welcome to Herbal Kombucha Workshop

kombucha oak 3x2To celebrate its 30th anniversary, Vilnius Ethnic Culture Centre organizes free workshops every month, inviting those who want to get to know, experience, and discover traditions, try out ancient crafts, or learn something new. On June 29, at 6:30 p. m., we invite you to the Herbal Kombucha Workshop, which will combine the wisdom of herbalism with the power of plants and live bacteria during the midsummer. The workshop will be held in English.

Herbs constitute a strong element for celebrating the Midsummer solstice due to their strong connections with magical and healing powers. St. John’s Wort, lavender, mullein, lady’s bedstraw, and mugwort but also calendula, chamomile, mint, rosemary, thyme, and verbena have all been regarded with reverence throughout the northern hemisphere.

The Druid priests and other healers in the European pagan civilizations thought that herbs reached the pinnacle of their therapeutic efficacy on this Midsummer day, and they would gather them to dry and store for the remainder of the year.

In this workshop, we will talk about Kombucha and introduce you to the fermentation process of this famous drink, as well as several tips on how to advance your home brewing skills. We will have a special focus on medicinal herbs in the context of summer solstice to produce very unique and special kombucha preparations. Herbal fermentation allows the active compounds from herbs to be expressed in a formula in a completely different way than other chemical extractions. With fermentation not only are the active compounds of the botanicals unlocked, but a higher content of nutrients, vitamins, probiotics, enzymes, antioxidants and much more is created!

The aim of the workshop is to enable you to understand what is really behind the fermentation process of this drink in order to give you more autonomy during your brewing experiments and be able to craft your own kombucha combining desirable medicinal properties.

At the end of the workshop participants can take home:
• 1 bottle of kombucha;
• a nice SCOBY to continue making kombucha forever and ever;
• Kombucha notebook.

The workshop will be led by Nathália – a biologist, with focus on botany – especially ethnobotany, a food researcher, with a Master thesis completed about Alternative Food Networks. She’s deeply interested in earthy issues, like food cultures, how to rescue and revalue traditional lifestyles and knowledge, plants and people, paganism, old herbalism and all kinds of ancient folk practices.

Nathália started giving workshops about fermentation in the spring of 2018. She’s interested in showing how fermentation goes way beyond crafting a product or a source of health panacea – according to her, it is a lifestyle, it reconnects us with nature, reminds us about care and it brings back diversity and autonomy to our lives.

The event is free, but participation requires a ticket, which can be purchased through the Paysera Tickets.