Du kennst bestimmt einige fermentierte Lebensmittel wie Bier, Wein, Sauerkraut, Joghurt, uvm. Als relativ neue Getränke findet man Kefir und Kombucha in den Verkaufsregalen, sowohl aktiv als auch leider pasteurisiert. Die eigene Fermentation dieser schmackhaften Flüssigkeiten ist im Grunde recht einfach, sofern du ein paar Regeln befolgst. Im Kurs geht es Schritt für Schritt zum Blubber-Hit. Du bekommst ein genaues Skriptum und wahlweise einen Kombucha-Pilz oder Kefir-Kristalle zum Starten mit nach Hause.
Im Sinne der Umweltschonung bring bitte eine leere Flasche mit etwa 1/2 bis 3/4 lt Fassungsvermögen mit.
Kursort: bei mir Zuhause im Kräuterglück
Dauer: 18 -20 Uhr
Kursbeitrag € 35,-
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mmst ein genaues Skriptum und wahlweise einen Kombucha-Pilz oder Kefir-Kristalle zum Starten mit nach Hause.