Aktualisiert: Feb 12
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 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 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 that is the minimum. Usually, we let those vegges go for 2-3 months.