Back home, the craving called, + a corner of my kitchen became a fermenter’s paradise. Where kombucha led, I followed: from the farmers’ markets of Hawaii to the yoga beaches of Bali; from the healing heart of India to the tap rooms of Portland, Oregon. Before long, I was interning at one of the world’s most forward-thinking fermentarians – a humble pickle shop in Berkeley, California, getting to know my obsession a little better.
There are a million reasons I love kombucha, + not all of them bacterial: I’m drawn to the warmth of all the people who ferment, their desire to share ideas + taste together; I love the spontaneity of the process, its weirdness, + aliveness
I’m also inspired by the discovery of new techniques + experimental ingredients, a journey that never ends.