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What’s alive in you?

Welcome. Take time here. A moment or two – to slow down, explore and nourish what’s alive in you.

About this page
Page contents
  1. Slow down. Reflect on this month’s prompt
  2. Explore. Read this month’s Good Gut Digest
  3. Nourish. Delight in this month’s fermented recipe
Reflection
Full Moon — 26 May

Full Flower Moon

High spring arrives, unfurling its clear air. Skies open toward the sun. The beauty that accompanies change shows boldly in every bloom and bird, inviting us to join the profusion. In the freshness of spring we find a new sense of clarity, and our minds open. Bring each thought into the clear light. What is the best next step?

Prompt

What do you long for, and what might feed it?

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Responses

What is your next step?

Finding a new lead guitarist for my band, or pivoting to writing new music with my existing bandmates.

North Carolina

Letting go of the confines I've created...

Good Gut Digest — May 2021

Benefits of Unpasteurized Kombucha

INTRODUCTION

It's our belief that one of the amazing things about kombucha is that it's a living, co-evolving symbiotic community which adapts and responds to the environment in which it's produced. This kind of intimate connection with our Mother SCOBY (Symbiotic Colony of Bacteria and Yeasts), and the fact that our kombucha culture (SCOBY) is nurtured by the unique bioregion and wild yeasts of Appalachia puts Buchi, like other regionally craft brewed beverages, in a different category. Similar to honey, sourcing from our unique bioregion results in more flavorful, beneficial ingredients that are reflective of this time and place.

Creating the most nourishing beverages we can means we start with a traditional fermentation process and use one batch of raw, unpasteurized kombucha to start the next. This results in a highly diverse community of microbes. 

It is worth noting that some kombucha and kefir brands pasteurize their brews and/or add probiotics to their final products – And while your tastebuds might not be able to distinguish the difference, your gut can! 

Keep reading to learn more about the origin of fermentation, the difference between traditional and non-traditional methods of brewing kombucha, and how we brew the way nature intended (and embrace the wild!).

The Origins of Fermentation

The origins of fermentation can be traced back about 5,000 years (to the Neolithic age), with evidence of wine and beer being made in Iran, then eventually Egypt, and across the world. “Kombucha,” or fermented tea, appeared about 2,000 years ago in the pan-asian region, specifically China and Japan. 

Fermentation is a natural process that occurs when microorganisms like yeast and bacteria feed on carbohydrates (like sugar and starch). This process results in alcohol or acids, which act as a natural preservative and gives food the tartness and tanginess we are all quite fond of (some more than others).We have the wondrous process of fermentation to thank for some of our favorite foods and drinks – from delectable cheeses, crisp kimchi, delicious wine, beer and kombucha (of course!), to artisanal sourdough bread, and so on. 

How Kombucha is Traditionally Made

Kombucha is a fermented tea made with four ingredients: tea, water, sugar and SCOBY (symbiotic culture of bacteria and yeast). During traditional fermentation, microorganisms (yeast and bacteria) transform tea into kombucha and produce a SCOBY. This is the foundation of raw and unpasteurized kombucha that’s alive with probiotics and all the things that do your body good.

We believe keeping kombucha unpasteurized is essential in giving the gut the most opportunities to synthesize the health benefits that are associated with this living drink, like a healthy microbiome, immune system support, mood regulation and energy. 

Pasteurization & Non-Traditional Brewing Methods

Let’s take a trip to the 1860’s. If you were paying attention in high school history or science class, you might recall learning about Louis Pasteur, a french microbiologist who defined the actual biochemical processes transpiring during fermentation, and, as his name suggests,  introduced the concept of, and coined the term “pasteurization.” Pasteurization is the process of killing off microorganisms by applying controlled heat. 

Pasteurization is effective for keeping food fresh, longer, but isn’t necessary for fermented foods, like kombucha or kefir soda (and can be detrimental to the beneficial, living organisms present). While other brands might pasteurize or employ non-traditional brewing methods, it does not necessarily make the brew any less delightful, BUT it does mean that it's no longer a traditional raw kombucha which develops its probiotics naturally through fermentation (meaning pasteurized kombucha lacks diversity in the digestive enzymes and live and active cultures) 

Why do companies choose to pasteurize or employ other non-traditional brewing methods?  Likely to control alcohol, speed up the fermentation period and gain a longer-shelf life, which means that it’s cheaper to produce, store, and ship, and ultimately leads to higher profits. But at what cost?

WE EMBRACE THE WILD
Our undying LOVE for unpasteurized, fermented kombucha & kefir

Seeking inspiration from our ancestral roots, and tapping into the traditional practices and wisdom of those before us, our family of living drinks are raw, unpasteurized, and fermented following a 2,000-year-old craft brewing tradition. We use living cultures and the finest raw and organic fruit juices, medicinal herbs and root infusions to create bold flavors that astound, delight and perplex the pallets of people looking for something stronger and fresher – to support the complex ecosystem of our bodies.

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Recipe

Green Goddess Kombucha Salad Dressing

A dash of kombucha brightens up this delicious shape-shifting sauce and adds the perfect amount of tang to keep you coming back for more. 

What you'll need:

1/4 cup fresh parsley

tightly packed

1/4 cup fresh basil leaves

loosely packed

3 Tbsp fresh chives

loosely packed

2 ½ Tbsp lemon juice

1/2 cup avocado

1/2 cup kombucha

(we love Sovereign in this recipe)

2 large cloves garlic

1/2 teaspoon sea salt

1 pinch black pepper

1 Tbsp olive oil

(optional)

Get the full recipe
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About Buchi

We make deliciously complex living drinks—with fruit and botanicals—for living deeply, lightly.

Meet the family

Our Ingredients

Quality matters. We remain dedicated to using the best ingredients for our drinks—because you and the earth deserve it.

Our Process

Method matters. We are committed to following the ancient method of wild fermentation.

Our Promise

Integrity matters. All of our drinks are rigorously made to the same high standards.

Organic
Raw & Unpasteurized
Non-GMO
Gluten-Free
Vegan

”It starts within”

There is a moment
This humble critical moment
That is here, always here
Fleeting yet eternal

Stretching, reaching
Like the ebb and flow of the sea
Tentative and persistent

This wild seed of life
Rooting deeply,
Breaking through the surface

Rough, rocky earth
Still tender, nourishing
Dark and rich

A simple recipe of truth
Pain, pleasure
Wild and tame

It starts within
This life
This moment

Why this question?

a letter from our founders

2020 was a year of reckoning. All of us have been invited to the table of suffering, and it has the potential to bring us into awakening, individually and collectively. During a year of so much loss, it feels important to re-prioritize and bring into focus what we cherish, the forgotten or looked over, the new patterns that are emerging, or the areas that feel empty — longing to be filled.

During the pandemic, we intentionally carried the question — What's Alive In You? — for ourselves and then to those we worked with and stakeholders with which we engaged. A simple question yet so rich felt like a step we could take, and a practice so accessible that we wanted to share. So we set an intention for this year to ask this question every month — to our team, and to you.

It’s an invitation to go inward and start paying attention. To look for what’s alive. To observe, question and learn — to nourish what we see and watch it grow. To take care of ourselves — our bodies, our minds, our spirits. When we embrace this center-point, we unfold into a wider reach almost by a force that is extending us outward. To nurture and take care of those around us, our families, our kith and kin, our communities — our human family.