Full Circle Kombucha
Right now I’m pretty much starting from scratch. I live on my family’s 10 acre farm near Corryton. I am working on getting the gardens up and going, all from seed. I plan on having some produce to sell later in the season. I don’t use any synthetic fertilizers or chemicals, just my own compost, which includes horse manure from our horses here on the farm. I feel like farming and producing quality traditional foods to people is my calling. Right now I would like like to offer home brewed Kombucha for sale. The culture I use is the same one I have been brewing with for 5 years. When I moved back to TN from OR a year ago, I was not able to bring any og my Kombucha mothers with me. I have a sister in law who lives in Charleston SC. I had given here a mother the previous Christmas, so luckily she was able to share with me a mother of her own and I got my brewing back up and running with the same strain of Kombucha I had been using. I use only certified organic ingredients and spring water that I collect myself every week (there are many toxins and chemicals in tap water than interfere with all the beneficial goodies in Kombucha). I would like to also offer soon fermented foods like saurkraut, different veggie relishes and chutneys, and fermented condiments. Once again, I only use organic ingredients and hope to soon be using my own produce as much as possible, but supplementing with other local farmers produce, and lastly organic produce from the food co-op.