how Good Culture NSB was born

My story:

My story is born out of an interesting place. I was born with a lymphatic disease that causes frequent infections that sometimes even leads to sepsis. While antibiotics saved my life many times, it devastated my natural gut flora. While fascinated from a young age with health food and the effects that different substances have on the human body I discovered kombucha. It was both delicious and made me feel better when I was able to afford one. I would buy one or two a month of Dave GT’s very delicious brew. Its still my favorite commercially bottled kombucha to purchase if I’m away from home. Upon talking to a friend’s friend at a wedding about health and food I discovered that he brewed his own kombucha. I interrogated the poor fellow about every aspect of the process, (I’m sure he couldn’t wait to rid himself of me by the end of the night) and he agreed to share a SCOBY with me so I could make my own kombucha at home. Yes I could now finally enjoy the benefits that my body so appreciated more than once or twice a month. And restore my bodies flora more regularly after having to be on meds constantly. (By the way I’m talking about picc lines and bags of medication that are IV as well as oral antibiotics, erdapenim my friends is not a fun one!).

Many days of my life look like this

I was thrilled to be handed this precious colony of bacteria and yeast that is going to help me feel better. after a few brews of not great tasting kombucha I started tweaking my process, taking detailed notes about timing temperature, ph levels, the brewing time on my tea, the types of tea, using different ratios of sugar and started to hone in on a great brew and F2 (second fermentation) plus I lived where the water tasted like it came straight from heaven it’s self, the Loveland Fort collins Colorado area. I now live in New Smyrna Beach Florida and use spring water from Zepherhills which is good enough but not as good as that Colorado snow melt! I ended up with some phenomenal tasting brews that were so good i was told that I should sell. After looking into regulations on selling kombucha i would be highly discouraged and think, who on earth can make it through this process? and after tasting many different brands of kombucha would think “how on earth do they sell this stuff?, its awful!” Fast forward a few more years and I added water kiefer to my repertoire after staying in a hospital for a while I tried a bottle of KeVita from the hospitals cafeteria. Well another win for probiotic drinks for me! i acquired some kiefer grains from a local brewery supply and began another journey of culturing a new gut buddy. My husband particularly enjoyed the lighter taste of the water kiefer as opposed to the stronger flavors of kombucha. another few years later I was diagnosed with breast cancer. This one was a doozy because my chemo drugs made me even more susceptible to sepsis than i was before. I spent almost an entire year on non-stop antibiotics and was really feelin’ it physically. After visiting a doctor that worked with chemo patients he offered me milk kiefer grains to add to my other collection of feel good friends and yet another beautiful relationship was born. fast forward another few years and my husband has talked me into baking sourdough bread. “I’m really not into baking bread Honney” was my response the first few times he approached me about it, but eventually I agreed, most likely out of my interest of taking care if different kinds of cultures. After years of people urging me to sell my products I made a leap of faith and decided to start making a selling my precious gut buddies at the farmers market. The necessity part of my story goes along with being a teacher at a small Christian school and needing supplemental income for the summer, The local farmers market seemed the best fit for temporary income for the summer with the hopes that I could continue working to get licensed to make and sell kombucha, kieffer and their cultures. I’m here to introduce people to better food and better health, not just for me, but for anyone who wants to eat good and feel good.

Sourdough Starters

Fifi: Heirloom Sourdough starter 100+ years old

A very active starter that has a distinguished depth with a delicious sour flavor, it is very active and ready to use! Help your body by fermenting your bread products by using Fifi, she will make anything bread better for your gut!

Flying Dutchman: AncientHeirloom sourdough starter hundreds of years old!

Historical Danish heirloom culture. Very active with a mild sour flavor and excellent oven spring this culture will not disappoint! Use Him to make any of your favorite bakes.

Gwenivere: Hybrid Heirloom culture

Good sour taste with excellent oven spring Gwenivere makes an excellent beginner starter she’s very active and flavorful.

WTF (Welcome to Florida): Florida grown culture

Local to New Smyrna Beach this culture imparts a nice mild sourness to bread with a good “beery” fragrance. Decent oven spring and ripe soon after feeding.

Lily: Kombucha starter 12+ years old

our kombucha has been part of the fam for over 12 years. it produces a very bubbly effervescent brew of kombucha using black or green tea. the Scoby is made up of beneficial bacteria and yeasts that will make you feel like a rock star!

Olivia: Water Kiefer granules 10+ years old

makes a lightly sweet brew that is milder and caffeine free, upon second fermentation (bottling and waiting about a week) produces a very bubbly brew. You can enjoy your fizzy probiotic drink before bed without the buzz!

Billy: Kiefer granules(milk) 8+ years old

Billy became part of our fam while a member was going through chemo therapy and was recommended to start drinking everyday. This culture offers billions of bacillus colonies to make your gut and whole body feel great! Use as a yogurt replacement or add fruit for a sweet yummy drink.