Kefirko

We recently received a message from our member C. from France that took us right back to the beginning.

Before Kefirko even existed, Marko sent her first milk kefir grains by post in a small bag. Later, she supported our first Kickstarter project – and she has been making kefir ever since.

From a little bag of shared kefir grains to 15 years of homemade kefir. Some fermentation stories really do last. 💚

Thank you for being part of the Kefirko story for all these years.
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Pred kratkim smo prejeli sporočilo naše članice C. iz Francije, ki nas je popeljalo nazaj na same začetke.

Še preden je Kefirko obstajal, ji je Marko po pošti v majhni vrečki poslal njena prva zrna mlečnega kefirja. Kasneje je podprla naš prvi projekt na Kickstarterju – in od takrat pripravlja kefir.

Od majhne vrečke podarjenih kefirjevih zrn do 15 let domačega kefirja. Nekatere fermentacijske zgodbe res trajajo. 💚

Hvala, ker ste že vsa ta leta del Kefirkove zgodbe.

Ker je pomembno kultivirati, bodisi hrano in pijačo, bodisi družbo, podpiramo kulturne dogodke.

Because cultivating matters—whether it’s food and drink or society—we support cultural events.

Want your water kefir grains to look like this?
Some big, others still growing – but all active and fermenting perfectly.
Are your water kefir grains slimy, mushy, not growing, or is your water kefir not bubbly?

👉 Discover the most common water kefir grain problems and how to solve them in our blog in bio/comment.
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Si želite takšna zrna vodnega kefirja?
Nekatera velika, druga šele rastejo – a vsa aktivna in odlično fermentirajo.

So vaša zrna vodnega kefirja sluzasta, kašasta, ne rastejo ali vaš vodni kefir nima mehurčkov?
👉 Preverite najpogostejše težave z zrni vodnega kefirja in kako jih rešiti v našem blogu v bio/comment.

Ko se pogovarjamo s starejšimi in rečemo, da izdelujemo pripomočke za domačo fermentacijo ter kulture, nas pogosto pogledajo malo začudeno. Potem pa rečemo: »Pacane murke. Kisanje.« In naenkrat se zasvetijo oči. »Aja, to pa poznamo! To smo delali že od nekdaj.« Fermentacija je nekaj, kar so naše babice in dedki poznali že dolgo pred nami – le da so uporabljali drugačne besede. Rekli so, da gredo kumare pacat, kisat ali kvašit. Danes te stare postopke samo bolje razumemo in lahko prilagodimo našemu življenju in kuhinji. Vemo, kaj se dogaja v kozarcu, zakaj nastanejo značilen okus, prijetna hrustljavost in koristne fermentacijske kulture. Ker je sezona kumar, danes z vami delimo naš recept za domače pacane (fermentirane) kumare – hrustljave, polnega okusa in pripravljene po tradicionalnem postopku.
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When we talk to older generations and tell them we make tools and cultures for home fermentation, they often look at us a little puzzled.

Then we say:

"Pickled cucumbers. Traditional fermentation."

And suddenly their eyes light up.

"Oh, of course! We've been making those forever."

Our grandparents knew it long before we did—they just used different words. They simply pickled, soured or naturally fermented their vegetables using the knowledge passed down through generations.

Today, we simply understand these traditional methods a little better and have adapted them to modern kitchens. We know what's happening inside the jar, why fermentation creates that distinctive flavour, satisfying crunch and beneficial live cultures.

Since cucumber season is here, today we're sharing one of our all-time favourite recipes for traditional naturally fermented cucumbers—crunchy, full of flavour and prepared using a time-tested method. 🥒💚

Has your water kefir ever exploded, overflowed or become way too fizzy?

The good news? It's usually easy to prevent.In our new guide you'll learn why it happens and how to prevent it.

👉 Read the full guide (link in bio / comments).

Follow for more fermentation tips.

Je vaš vodni kefir že kdaj eksplodiral ali postal preveč gaziran?

Dobra novica? To je običajno zelo preprosto preprečiti.V našem novem članku boste izvedeli zakaj se to zgodi in kako preprečiti.

👉 Celoten članek vas čaka na povezavi v opisu / komentarjih.