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.
The microbal transformations that take place are nothing short of miraculous and result in striking new flavours and interesting new textures. Maintaining a warm and happy environment for our microbial friends to transform their food sources into delicious, life-giving delights is our priority. When we hear them all gurgling contentedly, it’s a deeply satisfying sound, and we know our microbes are happy.
But it was kombucha – the slightly effervescent, tangy, fermented tea – that pulled us out of our corporate and academic lecturing work and into the world of commercial kombucha brewing in Australia. We found immense inspiration on a trip to the USA a few years ago, where local kombucha brewers across the country tantilised us with their delicious, health giving kombucha beverages. Australia at the time was devoid of such lovely artisan products, so upon returning home we took it upon ourselves to fill the gap.
Now Buchi Kombucha is an on-the-ground green enterprise dedicated to developing the best tasting & highest quality kombucha you can buy on the market today. We blend only the finest artisanal teas, and certified organic, local roots, shoots and fruits to create a refreshing fermented beverage that’s packed with flavor and goodness.
Beyond just making a great tasting and healthy beverage, we are a young, triple bottom line (people, planet, profit) start up enterprise. We value quality craftsmanship, health and wellness, local economic development, and environmental stewardship. We’re fast-becoming an integral part of the local food economy, distributing our kombucha through a growing network of local markets, cafes, festivals, and natural whole food stores.
Our management & brew teams have backgrounds in nutrition, public health & business.
Sarah Lantz has a PhD in environmental health and is a international nutrition presenter, writer and author of the best-selling publication Chemical Free Kids: Raising Healthy Children in a Toxic World. She has a background in nutrition and public health and has published many peer reviewed research papers. Sarah is also a regular columnist for many health and wellness magazines and is a frequent health commentator in the media.
Jason Callender is the backbone and brewmaster of the Buchi enterprise with an extensive business background and desire for all things bacterial. Originally from Tauranga, New Zealand, he believes it’s his kiwi roots in nature that drive him to reclaim a sustainable lifestyle through fermenting, organics and connecting community.