Tag: Kombucha


Our fermentation resident launches Kompassion Kombucha

Our fermentation expert and Green Lab resident Jon Katona launched Kompassion Kombucha this month. Having spent the last year experimenting with his brewing technique and perfecting his flavours he has officially taken his booch to market.

Jon initially got involved with the lab when we were looking for residents to explore the art of fermentation. Having been introduced to this wonder elixir by a friend and learning how simple it was to make and the multiple health benefits it has, he decided to experiment with making some of his own.

His process was very organic, initially wanting to share his new knowledge with others he started to host workshops at the lab, for people to come and learn how to brew their own kombucha. To keep up with the demand for his workshops he upped his brewing amounts, and as he discovered how simple it was to scale up he decided to take it to market.

Brewed in Bermondsey

Having spent the last 6 years as a bicycle courier Jon decided to utilise his cargo bike and continue to peddle the streets of London, but this time with his own product. Converting his bike into a mobile bicycle bar, he keeps his carbon footprint minimal and his stall compact.

His kombucha is made with organic cane sugar, ceylon black tea and currently has 2 signature flavours; Sarsaparilla Root & Scotch Bonnet Chilli. He is continuing his flavour research and will be expanding his flavours by infusing his kombucha with other medicinal roots, herbs, flowers & fruits.

Booch Bar

Having a booch bar as his market stall also enables the re-use of bottles minimizing single-use packaging. You can get a glass bottle filled up which can then be recycled or re-used, or you can buy a larger re-usable bottle. There’s also the option to bring your own vessel to be filled up and if you can’t resist drinking a glass there and then you can pay a small deposit for a cup which will be refunded when you return it after use.

Having sold out on his first market day, he will now be at Brockley Market most Saturday’s dispensing this magical drink and he will soon be seen at Deptford Bites Market too. Kombucha will also be available for collection from Green Lab, drop an email to kombucha@kompassion.co.uk to arrange.

Buy a bottle

Microbial Circus tour – Pop up bacteria bar at Green Lab with Edible Alchemy

Green Lab will be hosting a pop up bacteria bar – Microbial Circus Tour – with Edible Alchemy on Tuesday 20th March.

Bacteria Baristas Alexis Goertz & Natalie Elizabeth will be running the evening with some Kombucha from our resident fermentation specialist Jon Katona.

Join us on from 6.30pm for a colourful and wonderful gastronomic experience as we explore the world of bacteria and healthier living.

Learn how probiotics can help you boost your health, improve digestion and your gut while enjoying the amazing flavors of natural probiotic foods. We’ll give you a real insight into how these bacteria can help you live a far more healthier lifestyle. There will tasting sessions throughout the evening across a eclectic mix of food types – one for food adventurers, explorers and curious foodies.

Alexis Goertz & Natalie Elizabeth &

Bacteria Baristas – Alexis Goertz & Natalie Elizabeth

Passionate DIY fermentation-foodies, who have been creating foods, drinks and events as Edible Alchemy 2013. We have traveled the world, collecting rare probiotic cultures, and sampling local fermented delicacies, while honing our craft. The bacterial succession spreads the Edible Alchemy headquarters over two continents – Europe, based in Berlin with Alexis, and North America, based in Winnipeg with Natalie – https://ediblealchemy.co/

Tickets are £25 per person.

Green Lab Kombucha

Jon Katona, Green Labs resident Kombucha specialist is now fermenting and brewing his own Kombucha here in the lab.

Kombucha is raw fermented tea. The sugar-tea solution is fermented by bacteria and yeast commonly known as SCOBY (symbiotic colony of bacteria and yeast). Although its usually made with black tea, Kombucha can also be made with many other types of tea, or even coffee. These ingredients are left to ferment in a warm environment for a period of time, becoming a delicious, refreshing, nutrient dense drink.

Green Lab has been brewing its own Kombucha for the past 6 months and we’re keen to share how simple and straight forward it can be to ferment your own strain of tea and get creative with flavouring.

Fermentation

With the increasing concern with our own bacteria and maintaining a healthy gut Kombucha has grown in popularity. Fermenting foods in order to keeps stores during the winter is an age old technique and along the way our ancestors discovered that this technique also aided their health. In more recent years and our reliance on a fridge/freezer the need to ferment and preserve our fresh food in the same way lessened. With this we not only lost an understanding of seasons but we neglected our gut health. We are now starting to re-appreciate how vital a varied diet with the addition of fermented foods can be, with many seeking out easy pro-biotic boosts such as Kombucha.

fermenting Kombucha &

Health benefits

The health benefits from fermented foods are plentiful from help with nutrient absorption, vitamin synthesis, breaking down proteins, alkalizing pH, restoring homeostasis, boosting immunity, and producing immunoglobulins. The process enables the nutrients to be more easily absorbed by our bodies, allowing us to work less and benefit more.

workshops:

We hosted our first workshop last weekend at the lab. The event started with a tasting session, trying some punchy freshly brewed Kombucha and raspberry puree before diving into the deep end, learning about the drinks restorative, detoxifying and adaptive properties. Their were tastings of live ‘booch’ through the different fermentation stages, which gave the class a sense of the flavour evolution throughout the process – from sweet to tart as the brew matures, right through to extremely potent and versatile Kombucha vinegar. They tasted bottle-aged Kombucha flavoured with ingredients from fiery chilli, sasperilla root, rosemary and schizandra berry. Everyone was then given a SCOBY starter kit to start brewing their own concoctions at home as well as some of their own personally flavoured brew.

Green Lab Kombucha station &

If you are interested to learn more about Kombucha and how easy it can be to make yourself, sign up to one our workshops to kick start your fermentation journey.

Jon will be hosting  his next Kombucha workshop here at the lab – ‘learn to ferment and make your own Kombucha at Green Lab’ on Saturday 27th January, buy tickets here.

He will also be hosting ‘Learn to brew Kombucha with Green Lab’ at Makerversity as part of their Material Explorations program. For the third part of the series they are presenting Pharma Foods, exploring the world of synthetic biology and discussing how our eating  habits are set to change. With progress into lab grown food, and ethical decisions, Kombucha represents how our search for health can also look to the past.

‘Learn to brew Kombucha with Green Lab’ will be held at Makerversity, Somerset House on Saturday 10th February, buy tickets here.