The fermented beverage is made by mixing water with sugar and transparent kefir grains. The grains are a composition of different bacteria and yeasts, that are able to break down sugar into low energy molecules. After approximately two days of fermentation the water is sparkly, slightly alcoholic (0,2-1.5promille), and contains many probiotics.
We will start with an introduction of the origin and history of fermentation, how we think water kefir was discovered, and how microorganisms effect your health. Afterwards the fermentation process will be explained. During the workshop we taste different water kefir to experience the possibilities of flavour and how different ingredients affect the fermentation and the taste. Finally, you will learn how to make water kefir yourself and you will be able to make your own batch right away that you can take home.
One important thing is that you need to bring your own bottle to ferment the Water Kefir in. The bottle should be around 1–1,5 liter. The most important thing about the bottle is, that you can close it properly.
Friday, March 1st, 15:30 - 17:00
Mediamatic Biotoop, Dijksgracht 6, Amsterdam
Tickets: Regular €35,-. Students/Artists €25,- (incl. 1€ administration fee)