Lacto-Fermented Sodas Workshop: Where Tradition Meets Sustainability
A one-of-a-kind fermentation workshop in Dubai – learn to ferment probiotic sodas through lacto-fermentation and koji magic
In a world where industrial sodas dominate with artificial flavors and excessive sugar, fermentation offers a revolutionary alternative—one that is alive, probiotic-rich, and bursting with complex flavors. Our upcoming Lacto-Fermented Sodas Workshop on July 6 in Dubai is not just a culinary experience; it’s a deep dive into the microbial alchemy that turns overlooked ingredients into effervescent, health-boosting beverages while unlocking endless possibilities for flavor innovation and cost efficiency.
The Science Behind Fermented Sodas
Fermentation, one of humanity's oldest food preservation methods, harnesses the power of microorganisms to transform sugars into acids while unlocking bold new flavors. In the case of lacto-fermented sodas, we rely primarily on lactic acid bacteria (LAB), yeasts, and other beneficial microbes to create natural carbonation and tangy, probiotic-rich drinks.
1. Ginger Bug Sodas: Wild Fermentation at Work
A ginger bug is a natural starter culture made from ginger, sugar, and water. The ginger’s wild yeasts (such as Saccharomyces species) and LAB (Lactobacillus) consume the sugar, producing CO₂ and organic acids (like lactic and acetic acid). This creates a naturally fizzy, non-alcoholic soda base that can be flavored with fruits, herbs, and spices.
Unlike commercial sodas, which rely on forced carbonation, ginger bug fermentation develops complex flavor profiles over time, with subtle spicy, sour, and funky notes. The plain ginger bug soda is your real non-alcohoic Ginger Beer.
2. Water Kefir: A Probiotic Powerhouse
Water kefir grains (a symbiotic culture of bacteria and yeast, or SCOBY) metabolize sugar in water, producing a lightly effervescent, probiotic-rich drink. The dominant microbes—Lactobacillus, Leuconostoc, and Acetobacter—generate lactic and acetic acids while yeasts like Saccharomyces contribute to carbonation.
The result? A gut-friendly, low-sugar soda alternative that supports digestion and immunity—far removed from the empty calories of conventional soft drinks. The secondary fermentation with fruits makes wonders here.
3. Lacto-Fermented Amazake Sodas: Enzymatic & Microbial Magic
Amazake, a traditional Japanese sweet rice drink, is made by transforming rice with Aspergillus oryzae (koji mold), which breaks down starches into simple sugars and proteins into amino acids, unlocking sweet and umami tastes. When combined with LAB these sugars undergo a secondary fermentation, producing a lightly sour, effervescent soda with umami depth.
This dual-fermentation process (enzymatic + lactic) creates a uniquely layered beverage, showcasing how traditional techniques can be reinvented for modern palates. No sugar added!
4. Modern Kvass: Reinventing Tradition
Kvass, a Slavic fermented drink traditionally made from rye bread, undergoes lactic acid and yeast fermentation, resulting in a tangy thirst-quenching brew. Our modern take might incorporate fruits, spices, or herbs, leveraging wild fermentation for a more dynamic flavor.
The microbes in kvass—primarily Lactobacillus and wild yeasts—enhance bioavailability of nutrients and add a refreshing tartness, making it a nutritious alternative to sugary sodas.
Why This Workshop Matters
Industrial sodas contribute to plastic waste, excessive sugar consumption, and a disconnect from real food. By learning lacto-fermentation techniques, participants not only reduce food waste (using surplus fruits, herbs, and grains) but also craft living beverages that support gut health.
This workshop is for:
Food innovators seeking sustainable alternatives
Health-conscious individuals exploring probiotic-rich drinks
Culinary professionals pushing flavor boundaries
Limited to 10 participants—secure your spot and redefine what soda can be!
📅 July 6, 1 PM - 4 PM
📍 Dubai
🎟 AED 490 (Tax invoice available - ask your employer or your favorite brand to support your professional development)
Join us at cosmos society and ferment the future!
Book your spot now - WhatsApp to +1 (872) 255-2052