From Family Tradition to Fermentation Education: Nataliia Kalnytska of Vesna Kombucha at OmVed Gardens
Sharing the art and science of kombucha fermentation at the Four Ks Fermentation Celebration.
For Nataliia Kalnytska, founder of Vesna Kombucha, fermentation is more than a process. It is a connection to family, tradition, and the natural world, one that she is passionate about sharing with others.
Growing up in Ukraine, Nataliia was introduced to homemade kombucha through her grandmother. Years later, that childhood connection would inspire her to create Vesna Kombucha in the UK: a small-batch brand rooted in traditional brewing, carefully selected ingredients and a respect for the time fermentation needs.
In October, Nataliia brought that knowledge to OmVed Gardens in London, joining the Four Ks Fermentation Celebration - an event dedicated to kefir, kombucha, kimchi and kraut - as a kombucha speaker and fermentation workshop facilitator.
Her contribution went beyond introducing people to kombucha. It was an opportunity to make fermentation approachable, answer questions and give participants the knowledge and confidence to begin brewing at home.
Making kombucha fermentation accessible
The morning programme brought together people interested in learning more about fermented foods and drinks, from complete beginners to those with some experience of fermenting at home.
During her panel talk, Nataliia introduced the fundamentals of kombucha, explaining what happens during fermentation and how the process transforms sweetened tea into a distinctive, naturally acidic drink.
The conversation explored the role of tea, sugar and the SCOBY - the symbiotic culture of bacteria and yeast responsible for kombucha fermentation. Nataliia explained how to recognise a SCOBY, what a healthy culture can look like and why its appearance may change as fermentation progresses.
For those encountering a SCOBY for the first time, seeing one up close offered a practical introduction to a process that can otherwise seem mysterious.
The session also explored the science behind kombucha's characteristic acidity. Yeasts and bacteria work together during fermentation, transforming components of the sweetened tea. Yeasts produce alcohol as part of this process, and certain bacteria use alcohol to produce organic acids, including acetic acid. Trace amounts of alcohol can remain in the finished drink, depending on the brewing and storage conditions.
By explaining the process in everyday language, Nataliia helped connect the science of fermentation with the practical decisions that shape a successful brew.
From tea leaves to the finished bottle
The afternoon brought the subject to life with a two-hour, hands-on kombucha brewing workshop.
With around 20 participants, the session was interactive from the beginning. Questions came throughout the demonstration, and people shared different levels of familiarity with brewing — from those who had never worked with a SCOBY to participants already experimenting with fermentation.
Nataliia demonstrated the brewing process step by step, beginning with the foundations: choosing tea, understanding the role of sugar and preparing the ingredients correctly.
She compared different teas and explained why ingredient quality matters, encouraging participants to work with good-quality tea, herbs and fruit rather than relying on artificial flavourings.
Equipment was another important part of the session. Nataliia discussed the benefits of using suitable glass vessels for brewing and the importance of choosing clean, food-safe equipment that is compatible with acidic liquids.
She also explored the questions that often arise once a first batch is underway: What should a SCOBY look like? How does fermentation develop? When should fruit or herbs be added? And how can a home brewer create a naturally fizzy kombucha?
Participants learned about secondary fermentation, flavour development and the importance of using pressure-rated bottles designed for carbonated drinks. Nataliia explained why carbonation requires care, including how excessive pressure can build up in sealed bottles and how sensible brewing, bottling and storage practices can help reduce the risk of breakage.
From understanding the ingredients to choosing the right bottle, the workshop showed how small decisions can influence the flavour, texture and quality of the final drink.
Taking fermentation knowledge home
One of the most rewarding parts of the workshop was seeing participants engage with the process, ask questions and discover how much there was to learn.
Some were completely new to kombucha, while others wanted to refine their existing brewing knowledge. For several people, even preparing loose-leaf tea was a new experience — a reminder that making fermentation accessible often starts with the simplest foundations.
Every participant received a small starter kit containing a SCOBY and starter liquid, ready to take home alongside the jar they had brought for brewing.
The intention was to leave people with more than an interesting afternoon. They had the beginnings of their own kombucha culture, practical knowledge to draw on and a better understanding of how fermentation works.
For Nataliia, this is an important part of sharing her experience: helping people understand the process rather than simply following a recipe.
The philosophy behind Vesna Kombucha
The values Nataliia shared at OmVed Gardens are closely connected to the philosophy behind Vesna Kombucha.
Inspired by family tradition and a love of nature, Vesna focuses on small-batch kombucha made with carefully selected ingredients and given time to ferment. Its approach celebrates the character that develops through fermentation, the subtlety of botanicals and the pleasure of creating something by hand.
For Nataliia, traditional knowledge and a modern understanding of fermentation belong together. Learning how tea, sugar, yeast and bacteria interact gives home brewers a stronger foundation for experimenting confidently with different flavours and techniques.
It is also why education matters to her. Kombucha is often presented as a finished product, but understanding how it is made can create a deeper appreciation for the craft behind every bottle.
Sharing the knowledge, continuing the journey
Reflecting on the event, Josephine Marchandise praised Nataliia for her generosity in sharing her knowledge and the warmth she brought to the experience, both with the team and with attendees.
For Vesna Kombucha, participating in the Four Ks Fermentation Celebration was an opportunity to contribute to a wider conversation about traditional fermentation and to connect with people who share an interest in making food and drink more thoughtfully.
It also marked an important step in Nataliia's work as a fermentation educator: bringing together personal experience, practical brewing knowledge and a genuine enthusiasm for helping others discover the process for themselves.
From the family traditions that first introduced her to kombucha to the people now beginning their own brewing journeys, the thread remains the same - a respect for nature, an appreciation of time and a belief that some of the most rewarding things are made slowly.
Explore Vesna's small-batch kombucha, brewed with carefully selected tea and botanicals. Discover the flavours, find your favourite and bring a little fermentation ritual into your everyday life.