Kefirko, Maribor (2026)

12/02/2026

🎭 Carnival season is here!

In Slovenia, we’re celebrating colorful carnival, the lively etno masks Kurenti chasing away winter, and of course – delicious carnival doughnuts. 🥯

For this special occasion, we’re sharing a recipe for sourdough carnival doughnuts that are easier to digest yet still incredibly fluffy, soft, and juicy.

The recipe was shared with us by Anita Šumer (Anita Šumer - drožomanija ), a sourdough baking expert who proves that traditional treats can also be gentler on digestion.

👉 Try them yourself and bring the scent of carnival into your home!
Recipe ENG/SLO/CRO/DE: https://kefirko.com/blog/sourdough/sourdough-carnival-doughnuts-recipe-drozomanija/
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🎭 Pustni čas je tu!

V Sloveniji se že veselimo barvitih mask, poskočnih kurentov, ki preganjajo zimo, in seveda – slastnih pustnih krofov. 🥯

Ob tej priložnosti z vami delimo poseben recept za pustne krofe z drožmi, ki so lažje prebavljivi, a še vedno neverjetno puhasti, mehki in sočni.

Recept je z nami delila Anita Šumer (Anita Šumer - drožomanija ), mojstrica peke z drožmi, ki dokazuje, da so lahko tradicionalne dobrote tudi bolj prijazne do prebave.

👉 Preizkusite jih tudi vi in naj zadiši po pustu!

11/02/2026

Andrej and Marko with Kefirko at BIOFACH in Nuremberg until Friday. You can find us in Hall 6, Stand 350. Stop by and we can share ideas about shaping the future of home fermentation.

06/02/2026

FERMENTED BUCKWHEAT WITH MILK KEFIR
Wake the seeds. Wake the nutrients.
Eno z naravo

We often overcook or over-process our food — and lose its natural power. But nature has its own rhythm: soaking and fermenting wakes up the seeds, activates enzymes, and makes minerals bioavailable for our bodies.

💛 The result? A nourishing, soft, probiotic-rich breakfast: fermented buckwheat with milk kefir. A simple recipe that gives your body more than cooking ever could.

👉
Recipe in the comment.

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Fermentirana ajda z mlečnim kefirjem
Prebudite semena. Prebudite hranila.

Preveč pogosto prekuhamo ali predelamo hrano – in s tem izgubimo njeno moč. A narava ima svoj ritem: **namakanje in fermentacija** zbudita semena, aktivirajo encime in minerale, ki postanejo telesu dostopni.

💛 Rezultat? Hranljiv, mehki in probiotikom bogat zajtrk: **fermentirana ajda z mlečnim kefirjem**. Preprost recept, ki da našemu telesu več, kot kuhanje kadarkoli lahko.

👉
Recept v komentarju.

01/02/2026

Still love it. Still doing it every day. Strainer and scrapper are greatest combo for straining thick kefir and keeping your grains on the safe side. / Ritual delanja kefirja. Še vedno ga imamo radi. Delamo ga vsak dan. Cedilo in strgalo sta popoln duet za lažje cejanje gostega kefirja in skrbi, da vaša zrna ostanejo za naslednje fermentacije.

26/01/2026

“If we have a combination, e.g., kefir + fruit + oats, this mix of fiber and protein will help promote satiety and maintain a feeling of fullness.”

We spoke with dietitian Lina Habjanič about why taking care of digestion in January—is so important, and why fermentation is more than just a trend.

Lina emphasizes that diet, fermented foods, and lifestyle work as a whole. A single “miracle” element cannot fix a complex system, which is why a holistic and long-term approach is essential.

In her opinion, quick diets and trends are one of the biggest traps of modern times. The body functions as an integrated system—body care is not a rapid process, but the result of a combination of nutrition, movement, digestion, and everyday habits.

During the conversation, she also shared her personal reasons for delving deeply into fermented foods and revealed which fermented dishes are her favorites 🥬✨

Fermentation is not a passing fad—it’s part of a lifestyle for long-term well-being.
LINK IN A COMMENT.
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“V kolikor imamo kombinacijo npr. kefirja + sadje + ovseni kosmiči bo ta kombinacija vlaknin in beljakovin pripomogla k sitosti in vzdrževanju sitosti.”

Z dietetičarko Lino Habjanič smo se pogovarjali o tem, zakaj je skrb za prebavo v januarju tako pomembna in zakaj je fermentacija več kot le trend.

Lina poudarja, da prehrana, fermentirana živila in življenjski slog delujejo kot celota. En sam “čudežni” element ne more rešiti kompleksnega sistema, zato je ključen celosten in dolgoročen pristop.

Hitre diete in trendi so po njenem mnenju ena največjih pasti sodobnega časa. Fermentirana hrana je lahko podpora pri uravnavanju teže, nikakor pa ni čudežno zdravilo. Telo deluje celostno –skrb zanj ni enosmeren in hiter proces, temveč rezultat kombinacije prehrane, gibanja, prebave in vsakodnevnih navad.

V pogovoru nam je zaupala tudi svoje osebne razloge, zakaj jo je fermentirana hrana začela zanimati, ter razkrila, katere fermentirane jedi so njene najljubše 🥬✨

Fermentacija ni modna muha – je del življenjskega sloga za dolgoročno dobro počutje.

20/01/2026

Kefir vs. Yogurt: What Makes Them Different? 🥛

Yogurt and kefir are both beloved fermented dairy products, but they differ in taste, texture, fermentation, and probiotic diversity.

Yogurt is made by fermenting milk with a few specific bacteria, most commonly Lactobacillus bulgaricus and Streptococcus thermophilus. This gives yogurt a thick, creamy texture and mild tang, usually eaten with a spoon.

Kefir, on the other hand, is made using kefir grains, which contain a rich mix of bacteria and yeasts. Thanks to this dual fermentation process, kefir develops a tangy, slightly fizzy flavor and contains 50–60 different probiotic strains, making it one of the most diverse probiotic sources. This diversity supports gut health, digestion, and immune function more broadly than regular yogurt.

In terms of texture, kefir is usually more drinkable and fluid, but homemade can be much thicker than store-bought and even strained to a Greek-yogurt–like consistency.

And which one do you prefer?
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Kefir vs. Jogurt: Kakšna je razlika? 🥛

Jogurt in kefir sta priljubljeni fermentirani mlečni pijači, a se razlikujeta po okusu, teksturi, fermentaciji in probiotični raznovrstnosti.

Jogurt nastane z mlečno fermentacijo z nekaj specifičnimi bakterijami (npr. Lactobacillus bulgaricus in Streptococcus thermophilus). Rezultat je gost, kremast in rahlo kisel jogurt, ki ga običajno jemo z žlico.

Kefir pa nastane z uporabo kefirjevih zrn, ki vsebujejo bogato mešanico bakterij in kvasovk. Zaradi kombinacije mlečne in blage alkoholne fermentacije ima kefir rahlo kisel in rahlo gaziran okus ter vsebuje 50–60 različnih probiotičnih sevov, kar ga uvršča med najbolj raznovrstne vire probiotikov. Ta raznolikost podpira zdravje črevesja, prebavo in imunski sistem bolj široko kot običajen jogurt.

Kar se tiče teksture, je kefir običajno bolj tekoč kot jogurt, a domači kefir je lahko gostejši od kupljenega in ga lahko precedimo, da dobimo teksturo, podobno grškemu jogurtu.

Kateri pa je ljubši vam?

14/01/2026

Lacto-fermented veggies need an anaerobic environment – even a little air can spoil your ferment.

As your veggies naturally produce CO₂, (and smells), pressure can build up…

A one-way valve technology in Veggie Fermenter solves this: gas escapes, but air cannot get back in. Your ferment stays safe, controlled, and delicious – every time.

Plus, the Fermenter has a built-in carbon filter that neutralizes smells!

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Pravilna fermentacija zelenjave - pogoji

Lakto fermentacija zelenjave potrebuje anaerobne pogoje – že malo zraka lahko pokvari vaš ferment.

Ko zelenjava naravno proizvaja CO₂ (in vonjave), lahko tlak naraste…

Enosmerna tehnologija v Kefirko fermentorju poskrbi da: plin izhaja, zraku pa ni dovoljeno priti noter. Vaša fermentacija ostane varna, nadzorovana in okusna – vedno.

Poleg tega ima vgrajen ogleni filter, ki nevtralizira vonj, ki nastaja ob fermentaciji.

12/01/2026

🌟🌟🌟🌟🌟 5-star review!

“The grains work perfectly” ✨

Did you know that kefir grains are the heart of traditional milk kefir making? Homemade fresh kefir made with grains contains usually significantly more live probiotic cultures than store-bought kefir. 🦠💚

We carefully grow and cultivate organic, certified milk kefir grains, feeding them with organic, locally sourced milk. When properly cared for — and it’s actually very simple (you receive clear care instructions with your grains) — they provide you with fresh kefir every single day.

Because kefir grains naturally grow and multiply, you can make unlimited amounts of kefir over time — and even share extra grains with friends and family. A truly living, fresh, and probiotic-rich drink for your daily routine 🌱

Join thousands of happy customers and start your day with homemade kefir!
Check out our cultures: https://kefirko.com/cultures/
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🌟🌟🌟🌟🌟 5-star reviews!
“Kefirjeva zrna delajo odlično!” ✨
Ste vedeli, da kefirjeva zrna predstavljajo srce tradicionalne izdelave mlečnega kefirja? Domač svež kefir, pripravljen z njimi, vsebuje večinoma veliko več živih probiotičnih kultur kot trgovinski kefirji. 🦠💚 Pri nas vzgajamo in gojimo ekološka, certificirana mlečna kefirjeva zrna, ki jih hranimo z ekološkim lokalnim mlekom. Če zanje pravilno skrbite ( in v resnici je zelo preprosto, z zrni dobite tudi navodila za njih), vam zrna zagotavljajo vsakodnevni kefir. S časom tudi rastejo,se razmnožujejo in tako lahko imate kefirja v neskončnost, prav tako jih lahko podarite prijateljem in družini... 🌱 Pridružite se številnim zadovoljnim uporabnikom in začnite svoj dan z domačim kefirjem!

https://kefirko.com/sl/kulture/

09/01/2026

Recipe for a light January reset

After a holiday season full of sweets, meat, and heavy carbs, January is the perfect time to reset digestion naturally. Our bodies crave meals that are light, nourishing, and easy to digest — and fermented foods are a perfect place to start.

If you’re tired of orange squash soups but still have winter squash at home, try something new. Our friend Nina () has been fermenting butternut and Hokkaido squash, turning them into a probiotic-rich, fiber-packed, vitamin-filled addition to everyday meals.

Fermented winter squash supports gut health and brings lightness back to your plate — perfect for a January dietary reset 🌱

👉 Save this recipe & try it at home.
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Fermentirane zimske buče za lahek januarski reset

Po praznični sezoni, polni sladkarij, mesa in težkih ogljikovih hidratov, je januar popoln čas za naraven reset prebave. Naša telesa hrepenijo po obrokih, ki so lahki, hranljivi in lahko prebavljivi — fermentirana živila pa so odličen začetek.

Če ste se že naveličali juh iz oranžnih buč, doma pa jih imate še nekaj na zalogi, poskusite nekaj novega. Naša prijateljica Nina (Eno z naravo ) fermentira maslenko in hokaido bučo ter jih spreminja v probiotike bogat, z vlakninami in vitamini poln dodatek vsakodnevnim obrokom.

Fermentirane zimske buče podpirajo zdravje črevesja in v vašo prehrano ponovno vnesejo lahkotnost — popolno za januarski prehranski reset 🌱

06/01/2026

❄️ Winter comfort, inside and out.
The New Year arrived with colder days and fresh snow — time to stay low and warm, wrapped in blankets with a bowl of kimchi soup.

At the end of last year, a new scientific study was released showing that regular kimchi consumption helps fine-tune immune cells, strengthening defenses without overreacting.
After New Year’s feasts, it also helps soothe the gut and ease bloating — a gentle reset for winter days.

✨ Delicious, probiotic-rich, and scientifically backed.

❄️ Zimsko udobje, od znotraj in zunaj.
Novo leto je prineslo mraz in sneg — čas je, da ostanemo nizko in na toplem, zaviti v odeje s skledo kimchi juhe.

Konec lanskega leta je izšla nova znanstvena študija, ki kaže, da redno uživanje kimchija uravnava delovanje imunskih celic ter krepi obrambo brez pretiranih reakcij.
Po prazničnih pojedinah pa pomaga tudi umiriti prebavo in zmanjšati napihnjenost — nežen zimski reset.

✨ Okusno, probiotično in znanstveno podprto.

KimchiPower ZdravjeČrevesja ManjNapihnjenosti FermentiranaHrana ZimskoDobroPočutje

30/12/2025

Fermentation is not just making. It’s listening. Waiting.
Bubbles rise. Flavors deepen. Life transforms.
Time slows down, giving you space to discover, experiment, and enjoy the process…
Wish you a courageous step into the new year and a new opportunity to dive into the art of fermentation.
Truly yours,
The Kefirko Team
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Fermentacija ni le ustvarjanje. Je poslušanje. Čakanje.
Mehurčki se dvigajo. Okusi se poglobijo. Življenje se spreminja.
Čas se upočasni in daje prostor za odkrivanje, eksperimentiranje in uživanje v procesu…
Želimo vam pogumen korak v novo leto—novo priložnost, da skupaj zakorakamo v umetnost fermentacije.
Iskreno vaši,
Ekipa Kefirko

Kefirko

12/02/2026

11/02/2026

06/02/2026

01/02/2026

26/01/2026

20/01/2026

14/01/2026

12/01/2026

09/01/2026

06/01/2026

30/12/2025

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