Kombucha – Fermenting Tea for Health and Flavor!


Kombucha – Fermenting Tea for Health and Flavor!

  • Wednesday, June 21, 2023, 6:30 PM - 7:30 PM

Registration is required.

REGISTER at: https://reg.cce.cornell.edu/kombucha2023_245

(If you are unable to access the internet to register, please call us at 315-539-9251.)

Fermented foods, such as Kombucha, have healthy probiotics that keep your digestive system healthy and happy.  In order to successfully make kombucha at home, you need to learn how to “feed” the cultures and store them for successful production. 

Join CCE nutrition staff and Brad Ellis from Fall Street Brewing in Seneca Falls to learn how to take care of kombucha “SCOBY” and make flavored brews at home.


You may have seen kombucha being sold in grocery stores, health food stores, and even on tap at microbreweries, such as Fall Street Brewing, but what exactly is kombucha and why all the hype? Kombucha has been around for nearly 2,000 years. Sales in the United States are on the rise because of its reputation as a health drink.It is a fermented black tea product that is full of beneficial micro-biotics as well as antioxidants to aid healthy digestion and promote gut health. The taste of kombucha varies. But it typically has a slightly sweet, slightly sour, vinegary flavor and a light, effervescent feel. Some people say it resembles the taste of sparkling cider. Because this product is fermented, “brewed”, it does have a very nominal alcohol content of about 0.5% which is less than 1/10th of the amount found in 12 ounces of beer.While there is some evidence for several health claims of kombucha, some other claims, such as managing of serious illnesses, have not been thoroughly researched. 


Cost: $10/person (We ask that you pay ahead in order to cover cost of supplies) Scholarships are available.


Moira Tidball
Nutrition Issue leader
315-539-9251 ext. 111


CCE Seneca
369 East Main Street
Waterloo, New York 13165

Last updated June 9, 2023