The Art of Wild Fermentation
At Finca Luna Nueva, besides my main focus on Tea and Biodynamics, I’ve also had the chance to engage in other interesting activities like making chocolate from cacao, collecting butterflies, hiking to and swimming in volcanic craters, and effervescing like a mad man! Pictured below is a series of ferments myself and the other interns have been brewing. The sensations are wild and the flavours sensational.
Left to Right
Oolong, Puer, Ginger Brown Sugar, Oolong-Gaunabana
Fruit and Vegetable Kimchi! Both outstanding sensations and flavour profiles. Of course, we used some on-farm ingredients like guanabana, coconut, and culantro in the fruit kimchi, and ginger, turmeric, and pepper in the regular kimchi.
The great Guanabana Mead!!
Pickled baby ginger. The two on the outside are a natural pink as a result of quality baby ginger from our farm. The one in the middle is coloured with Annatto, also from the farm.
The Classic Kraut. Green and Purple Cabbage.
Effervescent party at Finca Luna! One day, with enough tea production, we’ll have a signature Biodynamic Black Tea Kombucha available!