Red Cabbage (or Rotkohl in German) is another one of our staples, that we've been making from the very beginning. Fermentiertes Gemüse:...

Winterkraut is one of our staples, and we usually make it in late Fall (Autumn), when the butternut squash is quite ripe. We let it ferment for 3-4 months, and then, in the middle of Winter we can enjoy this wonderful ferment. And, we usually make enough of it, so it lasts till the new season. Fermentiertes Gemüse: Winterkraut Winterkraut is a wonderful ferment. It is less sour than some other ferments, because of the butternut squash. It is also one of the few ferments mad

When life gives you lemons...you preserve them! Since we live in Berlin (Germany), life does not gives us lemons, like it's the case with...

Pumpkin season is here, so let's take advantage of it. Fermented Pumpkin - Bärbucha Fermenterei. This is an updated post. The original...

Superkraut is one of our oldest vegetable lacto-ferments. Fermentiertes Gemüse: Superkraut. Right after the opening in May, 2015 a jar of...

Kvass originated in Russia and this delicious drink is traditionally made by fermenting stale sourdough rye bread with sugar and water....

Dill Pickles have been one of our staple ferments from the very beginning. Fermentiertes Gemüse: Salzgurken It is also one of those few...

Berliner Morgenpost Aktuelles Berliner Morgenpost - Bezirke - Im Westen Berlins 25.06.2017

Bärbucha – Kombucha Café & Fermenterei , as the name suggests, is made up of two departments which are seemingly separate, but which are...