Ferment-Activity Club
#3 Jumpstart Drinks: Kefir, Kvass and Dandelions
Water Kefir, Copyright: Antje Nestler
Out of the workshop »Ferment-Activity and Nurturing Materials« organized by Cluster Members Maxime le Calvé, Alwin Cubasch as well as Anna Heitger in Dezember 2020 the so-called »ferment-activity club« has emerged to continue exchange about fermentation practices. Semi-regularly meetings will be started in order to pursue a »club of activity« approach to research: sharing experiences, staying with the trouble, and learning together about other fermentation practices in an online workshop format.
In this session, we explored the shiny world of water kefir crystals. Antje Nestler shared her practice with us on the 16th of June, at 4pm. Find her instructions below to download.
Similar to Kombucha you need a starter culture to begin your water kefir. We are still growing them and we can hand them out to interested ferment-activists at the Cluster. Please reach out to Anne Delle (dellanne [at] hu-berlin.de) to coordinate the grain transfer.
As the kefir is quite easy to handle, all you need is sugar (and time, and care).
Please get in touch if you have any idea or guest you would like to invite.
Access to Zoom
https://hu-berlin.zoom.us/j/64910841659?pwd=ZldVdTN1TnVKYy8yY3JrWVpNenVYQT09
Meeting-ID: 649 1084 1659
Password: 197827
