Mar 21, 2021
Jalapeños getting ready for lacto-fermentation at @cafebaerbucha
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Jalapeños getting ready for lacto-fermentation at @cafebaerbucha
Fermented vegetables! A wonderful thing & the latest craze among the health conscious people. The gut bacteria, microbiome, the second brain, probiotics, the gut & mood connection, the proper bacteria & health connection. You hear about all those things more & more. They are all wonderful terms & so true. But there's one problem that most people are not even aware of, and especially the people who make those wonderful fermented foods (and drinks). And most probably neither are you - you, the cu
The original cover of La Domenica del Corriere from Dec.19th, 1954 featuring the so called Chinese mushroom (Fungo cinese).
On display at our Kombucha Café @cafe.baerbucha
In order to answer this correctly, it is helpful to understand the whole concept of lacto- fermentation. So what exactly is lacto-fermentation? Lacto-fermentation is a food preservation process that produces such foods like Sauerkraut, Dill Pickles, Kimchi, etc. To put it simply, it's a transformation process during which good bacteria, which are already present on vegetables, thrive in a salty & anaerobic (meaning oxygen free) environment & the "not so good bacteria", which can not survive the
We have always been proponents of working with natural substances. Quartz or granite stones are just one of them. They save us a lot of work, time & money. But that is not the only reason why we use them. Stones have been used like that for centuries. There were no fancy weights before & stones were always easily available. Stones also, like any other natural substance, impart a natural vibrations That is why we love using them & that is why we have been using them from day one. And that is why
A ferment that combines our passion for teas & for lacto-fermentation. Fermenting tea into Kombucha, we got it covered. Combining tea with Sauerkraut, that was something new. But it was coming, especially that I have already used this smoked tea with food in the 1990s. At that time I was "smoking" steaks, this time I am "smoking" cabbage. The reason why I write smoking in parenthesis is this: it is not a traditional smoking method using smoke as the flavoring agent. In this case the already smok
A product that we truly enjoy a lot, cheese made out of our Kefir. In looks it reminds of fresh cheese, or cottage cheese but it is a lot lighter & much easier on the digestive system. The reason for that is the following: all the lactose is gone & milk has been transformed into another substance. Someone has compared the fermentation process to digestion, but in this case the bacteria do the digestion for us, so our own digestive track has a lot less work to break it down. But these are not the
One of our more popular Ferments combines the noble Sauerkraut with a Superfood Spirulina. This combination is a super tasty powerhouse. Combining sea vegetables with Krauts has been quite trendy in the recent years & it yielded yummy results. We also wanted to give it a try, but we opted for Spirulina instead. So what is Spirulina? It's a blue-green algae & is a food supplement or dietary supplement & it dates back to at least 16th century, when the Aztecs were harvesting it from Lake Texoco, i