Bärbucha - Kombucha Café & Fermenterei

Um das richtig zu beantworten, ist es hilfreich, das gesamte Konzept der Milchsäure Fermentation (Lacto-Fermentation) zu verstehen. Was genau bedeutet diese Fermentation? Die Milchsäure-Fermentation ist ein Lebensmittelkonservierungsprozess bei dem Lebensmittel wie Sauerkraut, Salzgurken, Kimchi usw. hergestellt werden. Einfach ausgedrückt ist das ein Transformationsprozess bei dem die guten Bakterien, die bereits auf Gemüse vorhanden sind, in einer salzigen und anaeroben (dh. sauerstofffreien)

When you buy our SCOBY or the other cultures that we offer (Water or Kefir grains), we are always very grateful that you picked our place to purchase them. With your purchase, you will get a leaflet with basic instructions, but we can not teach to how to make Kombucha (or Water Kefir or Milk Kefir). We also can not help you solve all your possible problems that you might encounter while making them. At least not in the way that you think we can! So, please do not call us with your problems or do

In order to answer this correctly, it is helpful to understand the whole concept of lacto- fermentation. So what exactly is lacto-fermentation? Lacto-fermentation is a food preservation process that produces such foods like Sauerkraut, Dill Pickles, Kimchi, etc. To put it simply, it's a transformation process during which good bacteria, which are already present on vegetables, thrive in a salty & anaerobic (meaning oxygen free) environment & the "not so good bacteria", which can not survive the

SPEISEKAMMER Magazin No. 1, 2021

We have always been proponents of working with natural substances. Quartz or granite stones are just one of them. They save us a lot of work, time & money. But that is not the only reason why we use them. Stones have been used like that for centuries. There were no fancy weights before & stones were always easily available. Stones also, like any other natural substance, impart a natural vibrations That is why we love using them & that is why we have been using them from day one. And that is why

Fire & Food Magazin No.4 2020

A ferment that combines our passion for teas & for lacto-fermentation. Fermenting tea into Kombucha, we got it covered. Combining tea with Sauerkraut, that was something new. But it was coming, especially that I have already used this smoked tea with food in the 1990s. At that time I was "smoking" steaks, this time I am "smoking" cabbage. The reason why I write smoking in parenthesis is this: it is not a traditional smoking method using smoke as the flavoring agent. In this case the already smok

A product that we truly enjoy a lot, cheese made out of our Kefir. In looks it reminds of fresh cheese, or cottage cheese but it is a lot lighter & much easier on the digestive system. The reason for that is the following: all the lactose is gone & milk has been transformed into another substance. Someone has compared the fermentation process to digestion, but in this case the bacteria do the digestion for us, so our own digestive track has a lot less work to break it down. But these are not the

One of our more popular Ferments combines the noble Sauerkraut with a Superfood Spirulina. This combination is a super tasty powerhouse. Combining sea vegetables with Krauts has been quite trendy in the recent years & it yielded yummy results. We also wanted to give it a try, but we opted for Spirulina instead. So what is Spirulina? It's a blue-green algae & is a food supplement or dietary supplement & it dates back to at least 16th century, when the Aztecs were harvesting it from Lake Texoco, i

Speisekammer Magazin - 04/2019

Here, you will find a more detailed description about our place. Bärbucha - Kombucha Café & Fermenterei (Fermentery) is the first place of this kind in Europe. A place that combines a Kombucha Café & a Fermentery. We have named it after our Bärbucha Kombucha - Berlin's first unfiltered, boutique raw Kombucha. Kombucha plays a central role in our place. That is why we have 20+ varieties of our Bärbucha Kombucha always on hand. Our Kombucha can be purchased for take out or can be enjoyed in our Ca

Fermented Whey - is a by product of our small Kefir Cheese production, but do not be fooled by the "by product" description, as it is a mighty star on its own. It all started when withe the Milk Kefir. Then some of the the Milk Kefir we "turn" into Kefir Cheese & we end up with the whey. As you can see in the above pic, the milk solids stay inside Hemp cheese & the precious liquid drips down into the pot below. That is an overnight process & the next morning, we fill our retail jars with it. Whe

Dieses Gärglas ist unserer Meinung nach das optimale Fermentationsglas für das Fermentieren zu Hause. Das liegt aber nicht daran, dass wir dieses Glas selbst konstruiert haben. Es hat damit zu tun, dass wir seit 5 Jahren in unserer Bärbucha Fermenterei ständig fermentieren und einfach viel Erfahrung gemacht haben, was funktioniert und was nicht. Warum behaupten wir, dass dieses Gärglas optimal ist? Bevor wir auf diese Frage anworten schauen wir, was es so auf dem Markt gibt. Wenn wir zurück in

This is, in our opinion, the best Fermentation Jar for fermenting at home. And it is not just because we sell it. It has more to do with the fact that we have been fermenting in our Fermentery for the last four years & we have an extensive & everyday experience with which fermentation vessels work & which do not. If you take a look at our recent pictures, you will see that this one definitely works for us! So let's have a closer look at our claim (i.e. the best Fermentation Jar) . Historically,

Fermentiertes Gemüse! Eine wunderbare Sache und der neueste Schrei unter den gesundheitsbewussten Menschen. Die Darmbakterien, Mikrobiom, das zweite Gehirn, Probiotika, die Verbindung: Darm- Gehirn-Stimmung, die richtigen Bakterien & der Gesundheitszustand. Du hörst von all diesen Dingen mehr und mehr. Das sind wunderbare Begriffe und sie sind so wahr! Aber es gibt ein Problem, das den meisten Menschen gar nicht bewusst ist, und insbesondere den Menschen, die diese wunderbaren fermentiert

Fermented vegetables! A wonderful thing & the latest craze among the health conscious people. The gut bacteria, microbiome, the second brain, probiotics, the gut & mood connection, the proper bacteria & health connection. You hear about all those things more & more. They are all wonderful terms & so true. But there's one problem that most people are not even aware of, and especially the people who make those wonderful fermented foods (and drinks). And most probably neither are you - you, the cu

Out of all the fermented foods Milk Kefir stands up well above the crowd. And the reason for that is simple - it is very healthy. But not the commercial one, though. That one has been modified so it can sit on a shelf for a while. Here we are talking about the home made one - and this is exactly the one we make, we drink & we sell. In order to make it, one needs to use good Milk Kefir culture. And we have, and those we also sell in our Kombucha Café or through our online store - click here: Milk