Workshop: Spring Plants to Nordic Kombucha
Saturday 7. June at 12:00 - 13:30
Estonian Art Museum (KUMU), Tallinn
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 the 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 flavors.
By the end of the session, you will take home a bottle of kombucha that you have brewed and your own scoby, along with detailed instructions to continue fermenting at home.
**We kindly ask participants to bring a clean bottle or jar to take their kombucha home.
Location: Kumu atrium, 2nd floor **
Hikari Tanaka is a bricoleur and fermenter who works at Fotografiska Tallinn and 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 Kumu Courtyard Festival: Icelandic Currents.
Estonian Art Museum (KUMU) • Valge tänav 1, 10127 Tallinn, Harju maakond, Estonia
