Fermented Pumpkin - Bärbucha Fermenterei.
Pumpkin season is here, so let's take advantage of it. This is an updated post. The original one was posted in Fall of 2017. Pumpkins are...
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Tadeusz
2. Okt. 20172 Min. Lesezeit
Fermented Vegetables: Superkraut!
Superkraut is one of our oldest vegetable lacto-ferments. Right after the opening in May, 2015 a jar of our first Superkaut was made, and...
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Tadeusz
14. Sept. 20173 Min. Lesezeit
Fermented Red Beet Kvass!
Kvass originated in Russia and this delicious drink is traditionally made by fermenting stale sourdough rye bread with sugar and water....
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Tadeusz
15. Aug. 20172 Min. Lesezeit
Dill Pickles, take two!
There is another way of making dill pickles, which is quite popular. It is by using a vinegar, as a preserving agent, and heat to seal...
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Tadeusz
22. Juli 20173 Min. Lesezeit
Fermented Vegetables - Dill Pickles!
Dill Pickles have been one of our staple ferments from the very beginning. It is also one of those few ferments, where the availability...
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Tadeusz
25. Juni 20171 Min. Lesezeit
Kombucha-Produktion im Zeichen des Berliner Bären - Berliner Morgenpost
Berliner Morgenpost - Bezirke - Im Westen Berlins 25.06.2017
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Tadeusz
7. Jan. 20171 Min. Lesezeit
Many Ferments from Bärbucha Fermenterei!
Bärbucha – Kombucha Café & Fermenterei, as the name suggests, is made up of two departments which are seemingly separate, but which are...
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