Working on bottling and flavoring water kefir

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Photo 2021 by Ben Hopley for Mediamatic

With:

Suzana Orsolic

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Image: Mediamatic Biotoop Dijkspark Ben Hopley

Bottled water kefir with exciting flavors

Photo 2021 by Ben Hopley for Mediamatic
Image: Mediamatic Biotoop Dijkspark Suzana Orsolic

Result of the kombucha workshop

Photo 2021 by Suzana Orsolic for Mediamatic
Image: Mediamatic Biotoop Dijkspark Ben Hopley

Massaging cabbage for sauerkraut

To prepare sauerkraut, the cabbage needs to be massaged with salt. This process releases liquid from the cabbage and softens it. Photo 2021 by Ben Hopley for Mediamatic
Image: Mediamatic Biotoop Dijkspark Ben Hopley

Water kefir ready for the first fermentation

Photo 2021 by Ben Hopley for Mediamatic
Image: Mediamatic Biotoop Dijkspark Ben Hopley

Packing cabbage strips into a jar for fermentation

The cabbage strips are packed tightly into an airtight jar where it will ferment at least for two weeks. This sauerkraut has been spiced with juniper berries. Photo 2021 by Ben Hopley for Mediamatic
Image: Mediamatic Biotoop Dijkspark Ben Hopley

Red cabbage ready for fermentation

Sauerkrauts can be spiced with dried or fresh spices. Here we used red peppercorns. Photo 2021 by Ben Hopley for Mediamatic

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