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Water kefir is a vegan fermented drink that is made using a water-based kefir culture and is somewhat similar to kombucha. It is refreshing, probiotic and easy to prepare yourself. Water kefir is said to have a variety of healing powers and has been proven to have a positive effect on the intestinal flora. Pickled fruit can provide additional flavor notes. Randolf Meyer-Grochowiak shares his experiences and kefir cultures with Creative Kitchen 103 in the workshop. Container: 1 liter Sugar: 70 g Dried fruit: 30 g Kefir cultures: 30 g Plastic sieve and spoon! (not metal) Dried fruit, unsulfured, organic. As soon as there is no more sugar substitute on the bottom of the container (after 3-4, possibly 5 days), the water kefir can be sieved and drunk. Enjoy! — The water kefir workshop is a project by Randolf Meyer-Grochowiak as part of the “Sawubona 103” program by Julia Rumi / Machbarschaft Borsig11 eV, funded by the Ministry of Culture and Science of the State of North Rhine-Westphalia, by Interkultur Ruhr and by the Dortmund Cultural Office, realized with the opportunities of the residents of the Borsigplatz district.