As a passionate bioscience engineer, I have always admired what millions of tiny creatures are able to achieve by joining forces. I love to experiment with kultures in the lab or in my kitchen making fermented products.
So when my mother handed me some kefir grains, guess what? I loved it!
A few months later, I started learning more about the benefits of probiotics for immunity and digestion. What’s more, the rumour has it that our gut is our second brain.
I quickly realised that the drink I was making at home was not merely a refreshing apéritif. No time to lose! In october 2020, the Kult adventure started for good.
Since then, we're buzzing with ideas and projects.
Stay tuned, because there's more to come!
cul·ture | ˈkəl-chə
From the Indo-European word kwel designating a cyclical process.
The name Kult was chosen in honor of the intricate relationship between water kefir and the concept of culture.
Just like our cultural heritage, which is passed on from generation to generation, water kefir grains are passed around from hand to hand in a cyclical process.
The word Kult also relates to the mother culture: these are the helpful micro-organisms which are employed to start the fermentation process for each batch.