Brisbane Local Food

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Event Details


Time: March 16, 2018 from 10:30am to 12pm
Location: VARIOUS
City/Town: VARIOUS
Website or Map: https://www.moretonbay.qld.go…
Event Type: workshop
Organized By: MBRL
Latest Activity: Mar 13, 2018

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Event Description

Learn how to naturally carbonate and flavour probiotic rich Kombucha tea in this demonstration by Kerris from Fermented Betty. Kombucha has a taste similar to a lightly flavoured apple cider vinegar drink and teems with live bacteria that are beneficial for your gut health.

Kombucha (also tea mushroom, Manchurian mushroom, formal name: Medusomyces gisevii) is a variety of fermented, lightly effervescent sweetened black or green tea drinks commonly intended as functional beverages for their supposed health benefits. Kombucha is produced by fermenting tea using a "symbiotic 'colony' of bacteria and yeast" (SCOBY). Actual contributing microbial populations in SCOBY cultures vary, but the yeast component generally includes Saccharomyces and other species; and, the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic and other acids.

About Fermented Betty

Kerris is an avid fermenter and a local Redcliffe resident. She has many years of experience in fermenting food and drink and is keen to pass on her knowledge to you, so that you may also reap the benefits of fermented foods.

Kerris is an educator who believes that we can all easily access these ferments without paying ridiculously high prices from health food stores. She believes that once the apprehension is taken away from this age-old practice, you will feel confident to tackle fermenting in your own home.

Kerris is a practical mum/wife at heart and grew up with a very budget conscious mother, so she knew that she could make these ferments at home saving herself a lot of money. She embarked on a journey of self-discovery and is delighted with where it has taken her today.

Kerris has been teaching fermenting workshops since 2014 and speaks at local community groups and local libraries, sharing her love of all things fermented. 
She cannot wait to pass on her knowledge of fermenting to you!

Dates / Times

Library Date Time Bookings
Caboolture Friday, 16 March 11.00am - 12.00pm Register now
Strathpine Friday, 04 May 10.30am - 11.30am Register now


Your local library

Comment Wall

Comment by Lissa on March 13, 2018 at 5:48

Yeah - the little SCOBY's form in every bottle. The people at work used to think what I was drinking was gross. I tend to filter a bit more these days so my bottles don't start looking so...messy.

Comment by Lissa on March 13, 2018 at 5:46

That sounds delish Cathie :) Nice idea.

Do you drink your Kombucha undiluted (mixed with the cordial)? You would be making a vast quantity for the family if so. 

I've been diluting about 1:10 in carbonated water. Makes for a refreshing hydrating drink that is a great help to my dicky guts.

Comment by Cathie MacLean on March 12, 2018 at 20:37

Lissa, I recently started doing second ferments with my kombucha and I use my homemade cordials rather than fruit. My favourite is passionfruit but the rest of the family likes rosella the best. My cordial recipe is basic - 700g (possibly could be less  but this is what I do) of sugar for every litre of juice made from cooking down the fruit plus juice of two Meyer lemons.  I use about 0.5cm in the bottom of my flip-top Grolsch bottles and fill up with kombucha. 48 hours later I put it in the fridge. I do get a little Scoby forming in the bottle but it's easily strained out for the squeamish! Loving my kombucha these days.

Comment by Lissa on March 12, 2018 at 15:35

Thanks Sophie but I already have a SCOBY - carry it with me from house to house much to the amusement of the home owners. I'm looking to learn some new techniques for secondary fermentation and flavouring.

Comment by Sophie on March 12, 2018 at 13:48

Let me know if you want a spare SCOBY :)

Comment by Lissa on March 12, 2018 at 8:00

Going to this :)

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