I do 3 l of kefir 2 times a week and I set aside the excess seeds which I keep in the refrigerator in a closed glass filled with a slightly sweetened water solution.
I also produce my wine vinegar and when the mother of prosperous vinegar and duplicate, I can extract a fragment for a possible new candidate who embarks on this craft manufacture.
Please bring a jar to collect the donation.
R.V. generally at the RER station in Champigny
