Fermenting Traditions

By Eleonora Ortolani, Malou Van Der Veld & Crafted Kombucha Beverages

#FermentationSystem #Kombucha #Microbial #Low-tech #DIYspectroscopysensorkit

VIDEO

Concept & Prototype description

The fermentation tracking system is a low-tech, accessible solution designed for small kombucha brewers, integrating a DIY spectroscopy sensor kit with a web-based dashboard for real-time microbial activity monitoring. It supports authentic fermentation practices by tracking flavor profiles, fermentation progress, and safety parameters, helping brewers refine their craft while ensuring transparency for health-conscious consumers. The concept responds to a future scenario where technological advancements have standardized global food quality, challenging the notion of authenticity tied to geographical origins. Responding to a future where global food standardization threatens artisanal traditions, it preserves microbial biodiversity and strengthens kombucha’s cultural identity. The system creates opportunities for education, sustainability, and market differentiation, allowing brewers to scale without sacrificing authenticity. Its ethical and environmental focus promotes small-scale, biodiversity-friendly production, while cloud integration and historical data storage pave the way for long-term fermentation research and innovation.

Connection to the scenario
Future scenario: Food beyond Food

The concept responds to a future scenario where technological advancements have standardized global food quality, challenging the notion of authenticity tied to geographical origins. The system preserves the authenticity and artisanal nature of kombucha production by emphasizing microbial biodiversity and offering brewers tools to maintain traditional fermentation processes. It promotes the values of health, sustainability, and cultural identity, countering issues like pasteurization and industrial shortcuts that reduce flavor quality and cause more issues to gut health rather than supporting the gut.

Technology

The DIY spectroscopy sensor kit will allow us to analyze multiple metabolites (e.g., glucose degradation, lactic & acetic acid, glucuronic acid) responsible for the flavour within the kombucha. This will inform the brewer through a simple interface. The interface allows the brewer to set their own parameters and variables, such as thea and sugar usage). A spectrometer is easily buildable with off the shelf products. The analysis models we can develop with the help of London Metropolitan University.