Kefirko

Kefirko Kefirko - everything for home fermentation. Gear and cultures for making milk kefir, water kefir, fermenting vegetables, kombucha, sourdough and cheese at home.

Get all you need for DIY fermentation!

18/06/2026

We are experimenting with cherries in kombucha these days and our friend Nina also!
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Te dni eksperimentiramo s češnjevo kombučo in naša prijateljica Nina tudi! fermentacija

🍓 Do you leave fruit in the bottle until the very end?Ali sadje pustiš v steklenici do konca fermentacije?Many kombucha ...
17/06/2026

🍓 Do you leave fruit in the bottle until the very end?
Ali sadje pustiš v steklenici do konca fermentacije?

Many kombucha and kefir brewers now separate flavouring and carbonation during second fermentation.

✓ Less sediment
✓ Cleaner flavour
✓ More consistent carbonation

Some even call the final carbonation stage a third fermentation.

👉 New article available in multiple languages – link in comments.

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Vedno več ljubiteljev kombuče in kefirja med sekundarno fermentacijo ločuje aromatiziranje in karbonizacijo.

✓ Manj usedline
✓ Čistejši okus
✓ Bolj predvidljivi mehurčki

👉 Nov članek v več jezikih – povezava v komentarju.



Pridruži se ekipi KEFIRKO in soustvarjaj prihodnost fermentacije. Vas navdušujejo mikroorganizmi, fermentacija, raziskav...
15/06/2026

Pridruži se ekipi KEFIRKO in soustvarjaj prihodnost fermentacije.
Vas navdušujejo mikroorganizmi, fermentacija, raziskave in razvoj novih izdelkov?
Iščemo mikrobiologa/specialista za fermentacijo (m/ž), ki bo z nami sodeloval/a pri snovanju novih izdelkov ter pripravi strokovnih vsebin.

📍 Maribor, Slovenija
👉 Več o delovnem mestu in prijava: https://borgla.com/jobs/
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Join the KEFIRKO team and help shape the future of fermentation.

Are you passionate about microorganisms, fermentation, research and the development of new products?

We're looking for a Microbiologist / Fermentation Specialist (m/f) to join our team and contribute to the development of new products as well as the creation of educational and expert content.

📍 Maribor, Slovenia

👉 Learn more and apply:
https://borgla.com/jobs/

The sun is shining, the cherries are turning red, and summer sweetness is everywhere. 🍒☀️We're ending this week with a h...
12/06/2026

The sun is shining, the cherries are turning red, and summer sweetness is everywhere. 🍒☀️

We're ending this week with a homemade cherry-flavoured kombucha. For the second fermentation, we added fresh cherries to infuse their flavour into plain kombucha, then bottled it in quality airtight bottles to create natural carbonation.

The result? A refreshing, naturally sparkling drink that's probiotic, lightly energising, and bursting with real cherry flavour. Compared to many store-bought sugary drinks, there's simply no competition.

We love, love, love it. ❤️

Have you ever tried cherry kombucha? Do you want a recipe?
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Sonce sije, češnje rdečijo , sladkoba poletja je tu 🍒☀️

Ta teden zaključujemo z domačo kombučo z okusom češenj. Med drugo fermentacijo smo navadni kombuči dodali sveže češnje, za okus in aromo, nato pa smo jo ustekleničili v kakovostne neprodušno zaprte steklenice, kjer so nastali naravni mehurčki.

Rezultat? Osvežilna, naravno gazirana pijača, polna pravega češnjevega okusa, ki vsebuje probiotike in prijetno poživi. NI primerjave s preveč sladkimi pijačami iz trgovine.

Mmmmm. ❤️

Ste že poskusili kombučo z okusom češenj? Vas zanima recept?

🍒 Kombucha Monday at Kefirko 🍒Andrej brought us freshly picked cherries from his home region of Goričko this morning.A f...
08/06/2026

🍒 Kombucha Monday at Kefirko 🍒

Andrej brought us freshly picked cherries from his home region of Goričko this morning.

A few minutes later, was already in the lab starting a new kombucha second fermentation experiment. 😄

Now we wait until Wednesday or Thursday to see how the flavours develop.

Meanwhile, last week's strawberry creation (with a secret ingredient we'll reveal soon 👀) is still quietly building natural bubbles in the bottle.
Stay tuned!
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🍒 Kombucha ponedeljek pri Kefirku 🍒

Andrej nam je danes prinesel sveže češnjice iz njegovega domačega Goričkega.

Marko je bil nekaj minut kasneje že v laboratoriju, kjer je začel nov eksperiment s sekundarno fermentacijo kombuče. 😄

Zdaj pa do srede ali četrtka nestrpno čakamo, kako se bodo razvili okusi.

Medtem pa nas v steklenici še vedno čaka jagodna kombuča s skrivnimi začimbami, ki jih razkrijemo kmalu. 👀

Spremljajte nas!

02/06/2026

How to flavour kombucha naturally? 🍓🌸🌿
For us, it's the most creative and artistic part of making kombucha at home.
This time we gathered whatever early summer offered us: sweet strawberries, fragrant elderflower, blooming acacia, fresh herbs, blueberries from the freezer...
The result? A collection of seasonal kombucha flavour ideas and recipes inspired by this beautiful transition into summer.
We also share a few practical tips on how to improve second fermentation, extract better flavours and achieve more consistent carbonation. Check the link for our favourite kombucha flavours, kombucha recipe with eldeflower, blueberry and cucumber and fermentation hints. ✨
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Kako narediti kombučo z okusom - naravno aromatiziranje? 🍓🌸🌿

Za nas je to najbolj ustvarjalen in umetniški del priprave domače kombuče.

Tokrat smo nabrali vse, kar nam je ponudilo zgodnje poletje: sladke jagode, dišeč bezgov cvet, cvetočo akacijo, sveža zelišča, borovnice iz zamrzovalnika ...

Rezultat? Zbirka sezonskih idej in receptov za kombučo, navdihnjenih s tem čudovitim prehodom v poletje.

Delimo tudi nekaj praktičnih nasvetov, kako izboljšati drugo fermentacijo, izvleči še boljše okuse in doseči bolj enakomerno karbonizacijo. Na povezavi najdete naše najljubše okuse kombuče, recept za kombučo z bezgovim cvetom, borovnicami in kumaro ter koristne fermentacijske namige. ✨

Kombucha flavour ideas we tried and our hints for second fermentationOver the past weeks we’ve been testing homemade kom...
31/05/2026

Kombucha flavour ideas we tried and our hints for second fermentation
Over the past weeks we’ve been testing homemade kombucha flavours and second fermentation recipes with whatever early summer and ideas brought us — Strawberry + acacia flowers, elderflower, fresh herbs and even a touch of pepper.

Second fermentation is where the magic happens: flavour, natural carbonation and endless kombucha recipe possibilities. Curious about our favourite flavour experiments? Check our new blog in a comment!

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Zadnje tedne smo preizkušali domače kombučaa okuse in recepte za drugo fermentacijo – z vsem, kar nam je prineslo zgodnje poletje: jagoda + akacijevi cvetovi, bezeg, sveža zelišča in celo ščepec popra.

Druga fermentacija je prostor, kjer se zgodi čarovnija: okus, naravni mehurčki in neskončne možnosti za recepte s kombučo. Vas zanimajo naši eksperimenti?Preberite blog v komentarju.

Homemade kombucha that is alive and actively fermenting contains much less sugar by the time it’s ready to drink than wh...
28/05/2026

Homemade kombucha that is alive and actively fermenting contains much less sugar by the time it’s ready to drink than what you originally added at the beginning.
The sugar used to make kombucha is actually food for the microorganisms during fermentation. They “eat” the sugar and transform it into all the good stuff: natural carbonation, organic acids, probiotics and flavour. ✨ That means that by the end of fermentation, most of the sugar has already been used up.
In homemade kombucha, there’s usually only around 2.5g of sugar per 250ml. For comparison, the same amount of cola contains around 30g of sugar. 🥤😵 ➡️ the longer kombucha ferments, the less sugar remains. Store-bought kombucha are pasteurized, which stops the fermentation process completely — meaning the remaining sugar stays in the drink. Some brands also add extra sugar, flavourings or additives.
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Domača kombuča, ki je živa in še vedno aktivno fermentira, vsebuje veliko manj sladkorja, ko je pripravljena za pitje, kot ga dodamo na začetku priprave.

Sladkor, ki ga uporabimo za pripravo kombuče, je pravzaprav hrana za mikroorganizme med fermentacijo. Ti sladkor “pojedo” in ga pretvorijo v vse dobre stvari: naravno karbonizacijo, organske kisline, probiotike in okus. ✨

To pomeni, da je do konca fermentacije veliko sladkorja porabljenega.

V domači kombuči običajno ostane le okoli 2,5 g sladkorja na 250 ml.
Za primerjavo: enaka količina kole vsebuje približno 30 g sladkorja. 🥤😵

➡️ Dalj časa kot kombuča fermentira, manj sladkorja ostane v njej.

Kombuče iz trgovine so pogosto pasterizirane, kar popolnoma ustavi proces fermentacije — to pomeni, da preostali sladkor ostane v pijači. Nekateri dodajajo tudi dodaten sladkor, arome ali druge dodatke.

25/05/2026

Kombucha Recipes & Fermentation Ideas – Join the Kefirko Club

Looking for the best kombucha recipes, flavour ideas and fermentation tips?
Join the Kefirko Club and get access to a growing collection of free expert-tested kombucha recipes for every stage of fermentation.

All recipes are created and tested by fermentation experts, making homemade kombucha easier, tastier and more reliable.

But the Kefirko Club is more than just kombucha recipes.
Inside, you’ll also discover:

fermented food recipes,
kefir, sauerkraut, cheese, sourdough and kimchi inspiration,
creative ways to use fermented drinks and foods in everyday meals,
fermentation education,
exclusive member discounts,
and support for your fermentation journey.

👉 Sign up for free and explore the world of fermentation with Kefirko.

KOMBUCHA TASTE -NEW BLOGKombucha is one of those drinks with complexity of flavour, that opens up with cultivation of y...
19/05/2026

KOMBUCHA TASTE -NEW BLOG
Kombucha is one of those drinks with complexity of flavour, that opens up with cultivation of your taste. It is alive, natural, and full of complex flavors, not artificial additives and flavor boosters. But your taste evolves. Just like we learn to appreciate music, art, or good food, we also learn to recognize and enjoy more complex flavors.

And here is the fun part: no kombucha tastes exactly the same. Different batches, environments, recipes, and fermentation conditions can change the flavor a lot. But sometimes you want to know, how to avoid taste that you do not like.

In our new blog (link in the comment), we explain:
• which factors influence kombucha taste
• how to react when the flavor goes “wrong”
• and a few beginner hints if you are knew to kombucha
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Kombuča je ena tistih pijač, katerih kompleksnot okusa se razvija in ga je potrebno kultivirati.

Njen okus je je živ, naraven in poln kompleksnih arom, ne umetnih dodatkov in ojačevalcev okusa. In tvoj okus se razvija. Tako kot se naučimo ceniti glasbo, umetnost ali dobro hrano, se naučimo prepoznati in uživati tudi bolj kompleksne okuse.

In tukaj postane zanimivo: nobena kombuča nima popolnoma enakega okusa. Različne serije, okolje, recepti in pogoji fermentacije lahko okus močno spremenijo. Včasih je to čar fermentacije — včasih pa želiš vedeti, kako se izogniti okusom, ki ti niso všeč.

V novem blogu v komentarju razlagamo:
• kateri faktorji vplivajo na okus kombuče
• kako reagirati, ko gre okus “v napačno smer”
• in damo nekaj hintov za začetnike, ki šele vstopajo v svet kombuče

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