![\"\"](\"https:\/\/acebousbecque.fr\/wp-content\/uploads\/2025\/09\/IMG_20251014_133955-1024x1024.jpg\")
<\/figure>C’est une boisson low tech <\/strong>car elle est : Ma recette pour deux bouteilles de 75 cl de k\u00e9fir : On met le tout dans un bocal, on attend que les fruits secs remontent \u00e0 la surface, puis on filtre et on met en bouteille type limonade en verre Les grains de k\u00e9fir vont se multiplier gr\u00e2ce au sucre, et ils vont produire du gaz carbonique qui rendra la boisson p\u00e9tillante. <\/p>\n\n\n\n Pour se procurer des grains k\u00e9fir, les gens qui font du k\u00e9fir peuvent donner leur surplus \u00e0 ceux qui le souhaitent. Vous pouvez \u00e9galement me contacter ou laisser un commentaire.<\/p>\n\n\n\n La premi\u00e8re phase de la fermentation se fait dans un bocal qui laisse s’\u00e9chapper le gaz carbonique. Chez moi cela dure une journ\u00e9e ou deux avant que les fruit sec remontent \u00e0 la surface. Apr\u00e8s une journ\u00e9e, je mets la bouteille au frigo, et une fois fra\u00eeche on peut d\u00e9guster. <\/p>\n\n\n\n Si vous souhaitez un k\u00e9fir moins sucr\u00e9 vous pouvez augmenter la dur\u00e9e de fermentation. <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Le k\u00e9fir est une boisson low tech que l’on peut faire tr\u00e8s facilement chez soi \u00e0 la maison.C’est une boisson p\u00e9tillante au go\u00fbt citronn\u00e9, mais vous pouvez l’aromatiser \u00e0 votre go\u00fbt. C’est une boisson low tech car elle est :*Utile, car d\u00e9licieuse, rafra\u00eechissante, bonne pour le microbiote intestinal et la sant\u00e9;*Accessible, car elle n\u00e9cessite tr\u00e8s […]<\/p>\n","protected":false},"author":4,"featured_media":905,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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*Utile<\/strong>, car d\u00e9licieuse, rafra\u00eechissante, bonne pour le microbiote intestinal et la sant\u00e9;
*Accessible<\/strong>, car elle n\u00e9cessite tr\u00e8s peu d’ingr\u00e9dients, elle est bon march\u00e9, et on peut la faire \u00e0 la maison sans avoir besoin d’outillage compliqu\u00e9;
*Durable<\/strong>, car sa fabrication ne nuit pas \u00e0 l’environnement. On peut utiliser des ingr\u00e9dients issus de l’agriculture biologique, et les quelques d\u00e9chets produits peuvent \u00eatre compos\u00e9s.<\/p>\n<\/div><\/div>\n\n\n\n![\"\"](\"https:\/\/acebousbecque.fr\/wp-content\/uploads\/2025\/09\/wp-1759241488585420270600896089425-edited-1024x1024.jpg\")
<\/figure>
*1 demi citron bio (on utilise aussi le zeste)
*30 \u00e0 50g de sucre
*Une pinc\u00e9e de raisins secs ou une figue s\u00e8che, pour le fructose
* 50 \u00e0 100g de grains de k\u00e9fir
*1,5 litre d’eau non chlor\u00e9e<\/strong> (Il faut laisser reposer l’eau du robinet dans un pichet pendant quelques heures pour qu le chlore s’\u00e9vapore)<\/p>\n<\/div><\/div>\n\n\n\n![\"\"](\"https:\/\/acebousbecque.fr\/wp-content\/uploads\/2025\/09\/wp-17592418952453542583604089728300-768x1024.jpg\")
<\/figure>
Astuces :
* le citron est press\u00e9 et le zeste d\u00e9coup\u00e9 en morceau.
* Il ne faut pas rincer les grains de k\u00e9fir entre les tourn\u00e9es
* A la mise en bouteille, on peut rajouter des fruits rouges, des feuilles de menthe, du gingembre etc<\/p>\n<\/div><\/div>\n\n\n\n
Apr\u00e8s la mise en bouteille, la fermentation continue, mais le gaz carbonique ne peut s’\u00e9chapper, et la boisson devient p\u00e9tillante.\u00a0<\/p>\n\n\n\n