Workshops

Buchi Kombucha & Culture Club

Over the years our love affair for fermenting has expanded to the point where nearly all surface area of our kitchen counter tops have sprouted an assortment of flint glass jars, ceramic pots, and bottles of all shapes and sizes. We have launched crock pots of sauerkraut, hexagonal jars for yoghurt, old milk bottles for kefir, and parachute-style muslin for our curds and whey to make house cheeses.

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Posted July 24, 2015 in: by Oliver Forsman

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