Meet Our Members – Bundaberg Ferments (Australia)

Mark Rabbitt, Bundaberg Ferments, Australia

Q: When did you first discover kombucha?

A: our kombucha brewing started 9 years ago in the hunt for a flavored beverage without the high sugar load. Making it ourselves made sense, as we could understand exactly what was going in it.

Q: Why did you start your own kombucha company?

A: We wanted to take control of things and earn a living with something that aligned with our values and giving the community a product like ours certainly did that 🙂

Q: What is your favorite flavor of kombucha? 

A: Ginger and lemon from The Good Brew Company down in Melbourne. Beautiful, Raw and traditional ❤️ It always had a good kick.

Q: What is your former/current other life or career?

A: my background is very in the automotive industry but working in this environment no longer fitted my values due to exposure to lots of chemicals.

Q: What is a saying that you live by?

A: No saying as such, we just value living in the most authentic way and want to nourish ourselves as we were meant to be nourished and kombucha is most definitely a part of that.