Aktualisiert: 22. Dez 2019
This is a short blog entry describing the etymology of the word that we use to describe our place - a place in which we do what we do.
There are more & more places around the world that specialize strictly in fermentation & most of the languages lack the terminology to describe them. The reason for that is that up to recent years all the fermentation was done at homes, with the exception of commercially produced ferments that were usually produced in places that specialized in food processing.
The recent rise in popularity created this problem. So, with the creation of places that specialize in all things fermented, a new terminology had to be created. This way three names were coined:
- Fermentery - our favorite!
Why do we prefer the word Fermentery? For couple of reasons. First, there is an already known & established word - brewery. A brewery is a place or business that brews & sells beer.
The word is broken into two parts: BREW + ERY.
Our place specializes in fermented foods & drinks, so logically that gives us:
FERMENT + ERY = FERMENTERY
The second reason is how can this word be coined in German. So in German the beer brewing business is called - BRAUEREI (BRAUE + REI). Consequently that gives us:
To sum up - we run Bärbucha – Kombucha Café & Fermenterei, which breaks down to two parts:
Kombucha Café which specializes in Premium Kombucha, Kombucha Flights, Kombucha Workshops & all supplies needed for Kombucha Home Brewing.
Fermenterei (Fermentery) which specializes in lacto-fermented vegetables, fermented pickles, Water & Milk Kefir (+ cultures), Beet Kvass, Fermentation Workshops & more
All of our fermentation is done either in stone Fermentation Crocks or in glass & the minimum time of fermentation is one month. But if you take a look at the so called "expiration date" sticker in the back of the jar, you will notice that the average "age" of our ferments is usually 3 months.
So in this particular case - Red Cabbage Pickled in Kombucha Vinegar - it was started in October, 2018. At the time of writing - March, it's already 5 months old. The second date is the so called expiration date which we have to stamp on the product. It does not mean that after September this Cabbage will spoil. We've had it when it was 1.5 years old & it was still delicious. We date it because we have to.
If you visit our place then you can check those dates to see that around 3 months is the average time for most of our ferments.