Workshop: Spring Plants to Nordic Kombucha

Fermentation is a timeless practice that intertwines nature, microorganisms and human culture with creativity and ancient wisdom.

In this hands-on workshop, you will learn how to make kombucha using spring plants and Nordic ingredients. We will explore the fermentation process, get to know scoby (symbiotic culture of bacteria and yeast, also known as the tea mushroom), how to care for it, and discover creative ways to craft your own kombucha flavours.

By the end of the session, you will take home a bottle of kombucha that you have brewed, your own scoby, along with detailed instructions to continue fermenting at home.

The workshop will be led in English.
We kindly ask participants to bring a clean bottle or jar to take their kombucha home in.
Location: Kumu atrium, 2nd floor

Hikari Tanaka is a bricoleur and fermenter who works at Fotografiska Tallinn and the Vivita / Lahenduste Laboratoorium. She shares traditional Japanese practices, such as kintsugi, sashiko, origami and fermentation, with both children and adults, inspiring creativity through a sustainable and mindful approach.

This event is a part of the programme of the Kumu Courtyard Festival: Icelandic Currents.