Luna von St. Ferment

In the artist's words:

I’m Luna, founder of St. Ferment —an organic kombucha brewery and a small fermentation studio in Freiburg-Wiehre.

My work revolves around fermentation, living foods, and the question of how nutrition can become more mindful, natural, and enjoyable again. With St. Ferment, I want to show people that fermentation is much more than just an ancient preservation method: it’s craftsmanship, culture, flavor, and an exciting gateway to a deeper understanding of food.

For me, the focus is on the connection between enjoyment, health, and practicality in everyday life. I explore natural fermentation processes, microorganisms, kombucha, lacto-fermented vegetables, and the role that fermented foods can play in a diverse diet.

My focus isn’t on strict dietary concepts or promises of healing, but rather on providing an open, easily accessible introduction: What's happening during fermentation? Why do acidity, depth, and complexity develop? How can living foods enrich our diets? And how can we integrate greater awareness of nutrition into our daily lives?

In my workshops, I teach the basics of kombucha, vegetable fermentation, cultures, hygiene, flavor, and storage. Participants gain hands-on experience with how fermented foods are made, what to look out for at home, and how easy it can be to work with natural processes.

In addition to the workshops, I develop tastings and programs for companies, events, and groups that want to experience fermentation—as an enjoyable introduction to topics such as mindful eating, non-alcoholic alternatives, gut health, and sustainable food culture.

References & Experience

Through St. Ferment, I’ve had the opportunity to organize various workshops, tastings, and collaborations, including with:

• University of Freiburg – Project workshop as part of the Sustainability Certificate program
• JobRad Freiburg – Kombucha tasting for employees
• Bion3 Influencer Event – Kombucha tasting & presentation on fermentation and mindful enjoyment
• Andreas Dilger Winery – collaborative tasting events featuring wine, kombucha, and regional products
• Luisenhöhe Health Resort – St. Ferment kombucha as a premium regional product
• Schwarzer Adler – St. Ferment in upscale dining

My work combines the art of fermentation, food culture, and hospitality. I love inspiring people to embrace living foods, sharing knowledge in an accessible way, and creating spaces where health doesn’t feel complicated—but rather enjoyable, natural, and inspiring.