Forager & Fermenter
Your seasonal wild-fermentation journal
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🔬 Know Your Ferment
Every fermented drink uses a different starter culture — a community of beneficial yeasts and bacteria that do the work. Here's how they compare.
| Drink | Starter | Base | Time | Difficulty | Flavour | Alcohol |
|---|---|---|---|---|---|---|
| 🫖 Kombucha | SCOBY | Black / green tea | 10–18 days | ⭐ | Tangy, vinegary, complex | 0.5–3% |
| 🍵 Jun Tea | Jun SCOBY | Green tea + raw honey | 8–13 days | ⭐⭐ | Delicate, floral, honey | 0.5–3% |
| 🫚 Ginger Beer | Ginger bug | Water, ginger, lemon | 8–14 days | ⭐ | Spicy, bright, citrus | <1% |
| 🍋 Herbal Lemonade | Ginger bug / wild yeast | Lemon juice, herbs, water | 3–7 days | ⭐ | Bright, herbal, citrusy | <0.5% |
| 💧 Water Kefir | Water kefir grains | Sugar water / fruit juice | 3–5 days | ⭐ | Mild, fruity, light | <1% |
| 🍍 Tepache | Wild yeast (pineapple) | Pineapple skin + piloncillo | 3–6 days | ⭐ | Tropical, spiced, lively | 1–2% |
⚠️ Alcohol percentages are approximate and increase with longer fermentation times. All are very low compared to commercial beer (4–6%) or wine (12–15%).
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