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.
English
Arabic
Catalan
Chinese (Simplified)
Danish
Filipino
Finnish
French
German
Hebrew
Hindi
Icelandic
Italian
Japanese
Korean
Lithuanian
Norwegian
Portuguese
Romanian
Russian
Spanish
Swedish
Vietnamese