Kombucha and Wild Fermented Strawberry Soda Workshop

Kombucha fermentation workshop in Lisbon at a delicious creative space in Lapa, a three-hour hands-on dive at 59 euros into the world of living fermented drinks combining ancient fermentation wisdom with modern neuroscience, guided by Lucy Antrobus, a chemist with a Masters degree and a decade of delivering transformations for communities across the world. Limited to 12 people and sessions have previously sold out. This is your invitation to get fizzy, curious and genuinely embodied.

The session covers two different styles of fermenting, wild and cultured, learning how to make kombucha, the queen of probiotic beverages, and a naturally fizzy, jewel-red wild-fermented seasonal strawberry soda. You taste a range of fermented beverages to awaken your palate and inspire second ferment experiments, explore how these vibrant brews impact your gut-brain connection, mood and creativity, and finish with a multi-sensory tea party that deepens connection and indulges the senses with a themed flavour palette. Scientific storytelling on how these elixirs affect your body, mood and mind is woven throughout, making this as intellectually engaging as it is delicious. Every participant takes home a kombucha SCOBY, a fermentation jar with their strawberry wild ferment ready to finish brewing at home, recipes and an invitation into Lucy’s ongoing home brewing community.

What you’ll learn

🫧 How to make kombucha using the cultured fermentation method with a SCOBY
🍓 How to make a wild-fermented seasonal strawberry soda that is naturally fizzy and jewel-red
🔬 The science behind fermentation and how these drinks affect your gut-brain connection
🌿 How to use intuition and creativity in your home brewing practice
🧃 Second ferment techniques and flavour combinations for continuing at home

What’s included

🫙 Learning on two fermentation styles, wild and cultured, with all materials and organic ingredients
🫙 A kombucha SCOBY to take home and start your own bacteria family
🫙 A fermentation jar with your strawberry wild ferment ready to finish brewing at home
🫙 Recipes and inspiration for second ferments
🫙 A multi-sensory tea party to close the session
🫙 An invitation into Lucy’s ongoing home brewing community

What you leave with

A SCOBY, a fermenting strawberry soda jar, the recipes and knowledge to brew confidently at home and the particular aliveness that comes from spending three hours learning about the microorganisms that have been quietly shaping human health and creativity for thousands of years.

I am Lucy Antrobus, a chemist with a Masters degree who picked up her taste for kimchi while living in South Korea in 2016 and started building her bacteria family and home fermentation lab in Lisbon in 2023. I leverage a decade of delivering transformations for diverse communities around the world, from Silicon Valley executives to African governments, and I am now channelling that wisdom into how you can transform yourself from the inside out through your gut. I am notorious for contaging people with my passion for making delicious, healthy and alive food. Looking forward to cooking up some magic together.

Duration three hours including tea party. Price 59 euros. Takes place in Lapa, Lisbon. Limited to 12 participants.