Hello,
This is now more than 4 years since I regularly made fruit and milk kefir. I feel very good about it and therefore, Illustration of the profile of Elma_Clr, I provide grains for anyone who would like to embark on the adventure of fermentation.
I have (thanks to a member of this group) both milk kefir grains (a faster cabbage type than leaf kefir) and fruit kefir grains. I also have a sourdough starter (made in February 2020) and several Kombucha mothers.
I live in Delft, but I am often in Leiden or Rotterdam.
I believe in sharing, so feel free to ask.
I'm Italian, but I speak French, English, a little German, and understand Spanish.