Fermentista & Kombuchista in Berlin, Germany

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Jalapeños getting ready for lacto-fermentation at @cafebaerbucha

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Our Chaga @baerbucha-kombucha going into bottles!

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Lacto-fermented Red Onions in the works!

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Fermented Mustard - time for retail jars!

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A little Classic action - @baerbucha-kombucha

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Loading it in - a new Kimchi batch going into fermenters!

@cafebaerbucha

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Making a simple Sauerkraut!

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Two if by see!

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Closing the lid! Red Beet Kvass in the making - @cafebaerbucha

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The Daikon Warrior!

Fighting for your guts since 2015.

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Booching with Nawal from French SO Kombucha!

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Play time! AKA bottle labeling day. Bärbucha Kombucha - Premium German Kombucha.

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A new batch of Superkraut - one of our more popular ferments. Some of it will go into the stone fermenters & some into the glass jars, as show pieces

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Sometimes you gotta enjoy the fruits of your labor! And where does the @baerbucha-kombucha taste the best? On a picnic, out in the nature. The classic moment with Bärbucha Kombucha Classic!

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One of the four crocks fully of Kimchi - ready to be transferred into retail jars. 3 months goes by quite fast, when you’re having fun. One batch comes out & usually another goes in. Never a boring moment at @cafebaerbucha

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Jalapeño time again. My favorite, especially when fermented in this particular way with garlic, onions, popped mustard seeds, salt & pieces of Preserved Lemons

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Ferment Tasting Plate in the making!