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12. Okt. 20172 Min. Lesezeit

Fermented Pumpkin - Bärbucha Fermenterei.

Pumpkin season is here, so let's take advantage of it. This is an updated post. The original one was posted in Fall of 2017. Pumpkins are...

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2. Okt. 20172 Min. Lesezeit

Fermented Vegetables: Superkraut!

Superkraut is one of our oldest vegetable lacto-ferments. Right after the opening in May, 2015 a jar of our first Superkaut was made, and...

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14. Sept. 20173 Min. Lesezeit

Fermented Red Beet Kvass!

Kvass originated in Russia and this delicious drink is traditionally made by fermenting stale sourdough rye bread with sugar and water....

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15. Aug. 20172 Min. Lesezeit

Dill Pickles, take two!

There is another way of making dill pickles, which is quite popular. It is by using a vinegar, as a preserving agent, and heat to seal...

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22. Juli 20173 Min. Lesezeit

Fermented Vegetables - Dill Pickles!

Dill Pickles have been one of our staple ferments from the very beginning. It is also one of those few ferments, where the availability...

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25. Juni 20171 Min. Lesezeit

Kombucha-Produktion im Zeichen des Berliner Bären - Berliner Morgenpost

Berliner Morgenpost - Bezirke - Im Westen Berlins 25.06.2017

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7. Jan. 20171 Min. Lesezeit

Many Ferments from Bärbucha Fermenterei!

Bärbucha – Kombucha Café & Fermenterei, as the name suggests, is made up of two departments which are seemingly separate, but which are...

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