Brewing Kombucha
3.3 (4 ratings)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
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Brewing Kombucha

This interactive class will guide you from the basics of brewing kombucha to advanced flavors and techniques.
3.3 (4 ratings)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
852 students enrolled
Created by Sarah E. Hoffman
Last updated 8/2013
English
Price: $20
30-Day Money-Back Guarantee
Includes:
  • 22 mins on-demand video
  • 2 Articles
  • 2 Supplemental Resources
  • Full lifetime access
  • Access on mobile and TV
What Will I Learn?
  • successful brew a batch of kombucha
  • troubleshoot the brewing process as problems arise
  • develop your own experimental kombucha flavors and recipes
  • explore recipes and ideas for excess SCOBY and kombucha
View Curriculum
Requirements
  • Basic kitchen skills
  • have (or be willing to purchase/obtain) a Kombucha SCOBY (details on how to obtain a SCOBY provided within the course materials)
Description

Kombucha, a traditional beverage, is an effervescent fermentation of sweetened tea that employs a gelatinous symbiotic colony of bacteria and yeast, which is sometimes referred to as a 'mushroom' or 'mother'.

This course, taught through a series of videos and text lectures, will guide any interested individual through the brewing process and towards Kombucha success. The importance of a few vital aspects of the brewing process will be highlighted while simultaneously encouraging brewing experimentation.

Who is the target audience?
  • Due to the comprehensive nature of this course, individuals who aim to brew kombucha on a regular basis will find this course offers a wealth of information.
  • As kombucha brewing is fun and rewarding, this course is suited for the adventurous and experimental minded food individual.
  • Kombucha is an easy entry into the world of brewing and fermentation therefore this course offers a confidence boast to those individuals wishing to continue with other kitchen experiments.
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Curriculum For This Course
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Welcome!
1 Lecture 00:44

Don't know what Kombucha is? Start here! Includes downloads covering the basic overview of kombucha brewing, and fermentation philosphy as well as recommended reading.

Preview 00:44
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Brewing Details
6 Lectures 16:43
A brief overview of the brewing process.
Preview 02:01

Overview of the necessary ingredients for kombucha brewing.

Preview 02:45

Covers the basics of kombucha brewing in greater detail.

Preview 07:06

Are you ready to brew?
7 questions

A unique and easy way to brew Kombucha is the continuous brewing method described here. Also covers long term storage of SCOBY.

Long Term Brewing
02:34

A short descriptive video highlighting various aspects of the bottling process. See Lecture: Bottling and Flavoring for more detailed information.

Video: Bottling
02:17

Detailed information regarding bottling and flavoring. 

Bottling and Flavoring
6 pages
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Experimental Brewing
4 Lectures 04:24

Highlights Kombucha brewing basics and describes ways in which those basics can be modified for experimental kombucha brewing.

Basics of Experimental Brewing
01:33

Description of the thought process behind some of my experimental brews for inspiration!

My Experimental Brews
02:36

Experimental Kombucha Recipes, including recipes to use up SCOBY. Also includes ideas to inspire further experimentation.

Recipes and Ideas for Further Experimentation
00:15

Download this PDF to keep track of your experimental kombucha brews!

Preview 1 page
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Conclusion
1 Lecture 00:17
Concluding remarks.
Conclusion
00:17
About the Instructor
Sarah E. Hoffman
3.3 Average rating
0 Reviews
852 Students
1 Course
Gastronomist

 Sarah E. Hoffman is a pamphleteer, blogger, academic and gastronomist. She enjoys picnics, the smell of freshly baked bread and bobo tea. When stressed she bakes until the flour runs out. Sarah is married to a very understanding non-foodie, whom she is in the process of converting.

Sarah recently completed her MA in Philosophy, completing work  that explores modern food related capability deprivation using the framework of Martha Nussbaum's capability approach.