Not sure what surfing has to do with making Kombucha, or why you would want to surf in the cold North Atlantic waters off Maine, but hey, obviously Eli Cayer founder of Urban Farm Fermentory is an iconoclast. I love how he talks about being fascinating with fermentation (I wonder if he has met Sandor Katz?) and how his passion manifested in the creation of a business. It’s also really cool to see how Kombucha is made. Not so cool is that since 2010 NY state has started to regulate Kombucha because it is fermented and has a slight alcohol content (around 0.5%). How much Kombucha would you have to drink to get a buzz on at 0.5%? I need a bottle and a half of red wine to feel happy and it has 12% so…just saying.
Way back in 2009 I went through my own lacto-fermentation phase and was bottling my own lacto-fermented ginger beer. It was fun, I even bought cola bark and sassafras to try my hand at making Root Beer and Cola, but somehow never seemed to graduate beyond the Ginger beer phase. The thing is that once the beverage reaches the perfect point of carbonation and flavor it needs to be refrigerated otherwise it keeps fermenting. This poses a problem unless your apartment has a walk in fridge. Nonetheless it was fun and it did taste great with the benefits of all those stomach healthy bacteria that comes from natural fermentation.
Watching this video did not make me want to don a wet suit and go surfing, but it did make me want to get my carboy out of retirement and start fermenting again!