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.
And that is: fermenting!
There are more and more places around the world that specialize strictly in fermentation, and unfortunately, most of the languages lack the terminology to describe them.
The reason for that is simple.
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:
- Fermentarium,
- Fermentary
- Fermentery - our favorite!
Why do we prefer the word Fermentery?
For couple of reasons.
First, there is an already known and established word - brewery.
A brewery is a place or business that brews and sells beer.
The word is broken into two parts: BREW + ERY.
Our place specializes in fermented foods and drinks, so logically that gives us:
FERMENT + ERY = FERMENTERY
The second reason is the German language.
So, in German the beer brewing place is called - BRAUEREI (BRAUE + REI).
Consequently that gives us: FERMENTEREI
To sum up - we run Bärbucha – Kombucha Café & Fermenterei, which breaks down to two parts:
Kombucha Café which specializes in Boutique Kombucha, Kombucha Flights, Kombucha Workshops, and all supplies needed for Kombucha Home Brewing.
Fermenterei (Fermentery) which specializes in lacto-fermented vegetables, fermented pickles, Water and Milk Kefir (+ cultures), Beet Kvass, Fermentation Workshops, and more.
All of our fermentation is done either in stone Fermentation Crocks, or in glass and the minimum time of fermentation is one month.
But that is the minimum. Usually, we let those veggies go for 2-3 months.
