Sarah Frances Kuhn Accessories


By sarah

Posted in

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Welcome to the Green Graffiti Blog, where I ( Franny aka SFK ) and friends will share daily lessons, discoveries and stories from fashion to farming, music, social justice, climate justice and much more.

After a week in Seattle, WA at my first Neighborworks Training Institute where I learned all about Community Restoration and Development. I decided it was time to relaunch the blog, with a fresh outlook stemming from my work over the past few years in the world of Urban Gardening & Farming at MLK Jr Community Garden & Farm &  Landslide Community Farm.

I decided my first post would be about brewing homemade kombucha, the fermented bubbly health tonic. Screen Shot 2017-03-05 at 7.30.43 PMJust as soon as I opened up Sandor Ellix Katz’s book, Wild Fermentation , I realized that the local Pittsburgh Fermentation Fest was also happening that afternoon. The stars aligned for Green Graffiti Blog!

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So I headed over to Spirit, was greeted at the door by a goat from Goat Rodeo farm, and tasted hibiscus kombucha, fresh queso, coconut yogurt and a lot of kimchi.

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According to the pros that run the fest, which is in their second year, fermentation is “ the magical yet simple process by which sugars are converted to alcohol, gases, or acids, taking food and beverage to the next levels of flavor, nutrition, and preservation…the most common foods you may have heard of are yogurt, sauerkraut, pickles, kimchi, bread, wine, and kombucha”. 

And…did you know that the process of fermentation has been around since 6000BC?

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When I got back home, I brewed up my own batch of cherry and black tea kombucha. In approximately three weeks, I will let you know how it tastes. Meanwhile, you ought to try some fermenting yourself, as a healthy gut is a happy gut.





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