Café Bärbucha

18/06/2026

June is usually the month during which we stop the fermentation process of our Apple Vinegar.
And it's a long process, as it goes uninterrupted from mid September.
At this time we transfer this vinegar into our storage glass bottles, and we separate the (many of) Mothers of Vinegar.
Those are also available at our Cafe, or through our online store.


▪︎ made in Berlin
▪︎ food Berlin
▪︎ guthealth
▪︎ superfood
▪︎ microbiome
▪︎ vegetarian
▪︎ probiotic
▪︎ slowfood
▪︎ fermentiertes gemüse
▪︎ darmflora

11/06/2026

This week's batch of our popular Indian-spiced Cauliflower, split between crocks and jars.
Set up for beginning of September. So three months from now.


▪︎ made in Berlin
▪︎ food Berlin
▪︎ guthealth
▪︎ superfood
▪︎ microbiome
▪︎ vegetarian
▪︎ probiotic
▪︎ slowfood
▪︎ fermentiertes gemüse
▪︎ darmflora

09/06/2026

Beauties from inside, as well as those currently blooming outside 😍

21/05/2026

The season for Fermented Jalapeños is officially open.
We make them with onions, garlic, popped black mustard seeds, and preserved lemons. Pure yum, if you want to add some spice to your life.


▪︎ made in Berlin
▪︎ food Berlin
▪︎ guthealth
▪︎ superfood
▪︎ microbiome
▪︎ vegetarian
▪︎ probiotic
▪︎ slowfood
▪︎ fermentiertes gemüse
▪︎ darmflora

06/05/2026

Our Spring staple - Rhubarb-flavored Fermented Soda.
Naturally fermented, with the help of Water Kefir, delicious, and pretty!


▪︎ made in Berlin
▪︎ food Berlin
▪︎ guthealth
▪︎ superfood
▪︎ microbiome
▪︎ vegetarian
▪︎ probiotic
▪︎ slowfood
▪︎ fermentiertes gemüse
▪︎ darmflora

27/04/2026

Mother of Vinegar - a small tutorial.

This blog entry is for those who have purchased our Mother of Vinegar, and they are not sure how to use it.But first, thank you for your purchase.In order to learn how to use it, let's understand what Mother of Vinegar (MoV) actually is.So, Mother of Vinegar is a "biofilm composed of a form of cellu...

15/04/2026

For all those who've been waiting for it - our Rosehip Oxymel (Hagebutte in German) is finally ready!
After we strained the rosehips, we added local raw honey, and voila!
To find out more, please check out our last blog entry.
Link in bio.


▪︎ made in Berlin
▪︎ food Berlin
▪︎ guthealth
▪︎ superfood
▪︎ microbiome
▪︎ vegetarian
▪︎ probiotic
▪︎ slowfood
▪︎ fermentiertes gemüse
▪︎ darmflora

10/04/2026

Honey-fermented Garlic!
We set up two 5 liter jars of this popular ferment.
Made with local raw honey.
ETA for this one is April 2027.


▪︎ madeinberlin
▪︎ foodberlin
▪︎ guthealth
▪︎ superfood
▪︎ microbiome
▪︎ vegetarian
▪︎ probiotic
▪︎ slowfood
▪︎ fermentiertesgemüse
▪︎ darmflora

06/04/2026

An important blog entry which can help to understand about energies, and what we really make and offer!

When you think about describing foods or/and drinks, there are certain aspects which automatically come to mind. These are the physical aspects like: the taste (good, bad, OK, exquisite, etc), the flavor (sweet, salty, bitter, etc), the texture (soft, hard, crunchy, creamy, etc), the smell (pleasant...

19/03/2026

One more new special, which will be available right after Easter - Rosehip (Hagebutte in German) Oxymel.
We already had a test run and it is super delicious.
Oxymel, or Sour Honey, is a tonic which is made with vinegar and honey, us some additional herbs.
In our case, we use our unpasteurized Apple Vinegar, local raw honey, and organic rosehips.
First, we let the rosehips sit in vinegar for a minimum of one month, then we strain the rosehips, and we add honey.
Oxymel has been known for its health benefits, and our will be loaded with vitamin C, when it's ready.
oxymel
guthealth  bärbuchafermenterei madeinberlin lactofermented foodberlin esseninberlin gessundessen probiotic probiotisch mikrobiom darmflora slowfood fermentiertesgemüse milchsauereingelegte vegetarian vegan superfood