Kimchi & Kombucha

An ancient and modern food science​​

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Fermentation has been used for thousands of years by humans, to extend the life of food back when there were no such things as fridges. It is also used to modify food to make new ones - Did you know there's no chocolate or coffee without fermentation? Fast forward to today, and you can find kombucha on tap in bars, sourdough in cafes and a buffet of sauerkraut, yoghurt, and kimchi in your local supermarket.

Did you know you can also easily make them in your own home, just like our ancestors did!

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Fermented foods are gaining popularity as a provider of “good” bacteria that contributes to a healthy gut. During fermentation, microorganisms like bacteria, yeast or fungi convert simple sugars and starch into alcohol or acids. Fermentation makes certain foods easier to digest (e.g. milk), and also easier for your body to absorb vitamins and minerals, like iron and zinc.

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At The Sundowner, we love exploring the provenance of our food, such as at our best-selling Pizza Making Experience. At our new 2 hr "Ferment Your Own Foods", explore food science: theories behind fermentation such as culturing anaerobic bacteria, controlling temperature, and working with carbonation. Tickle your tastebuds with a tasting session of our available ferments. And go deeper by hand-making your own ferments from fresh produce! 

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Highlights of this 2h session

• Explore making kimchi, kombucha, miso, shoya, kefir. (Based on which ones are available on the day, we will choose any two.)

• Taste a flight of the ready ferments

• Learn the science and make your own ferments, which are higher in probiotic count than the ones found in stores

• Take back a starter kit for home fermentation, such as a kombucha scoby / kimchi jar.