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Kombucha, kefir, kvass
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And other fermented goodies....do you partake?
I have had my own kefir grains for done time now but have gotten out of the habit of drinking it. They are currently dormant in my fridge. The taste is a little difficult for some to take ad it's essentially fermented milk but it gives you great pre and pro biotics.
I'm getting a scoby in the week to start brewing my own kombucha. I've tried canned stuff but I worry that the process of canning takes away a lot if the goodness.
Have to admit I've never tried kvass....it's a beetroot fermentation I believe.
I'm also being gifted a sour dough starter which I'm excited about! |
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By *antrelWoman
over a year ago
Birmingham/Cardiff |
I had water kefir but I was rubbish at looking after them properly because I was away from home so often. Fermentated beetroot?  but I fancy having a go at making Kimchi. Good luck with your sour dough and kombucha  |
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By (user no longer on site)
over a year ago
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"Kombacha is easy. I make/use lots. With all kinds of flavours as well.
What sort of flavours do you like?"
Right now, I make -
Raspberry lemon
Coconut Lime
Blueberries cinnamon
Berries and candied ginger
Strawberries and basil
Cherries and almond
Pears and almond
Apple and cinnamon.
Lemon or lime juice and fresh ginger
Pineapple and coconut
Peach and vanilla
Cherry and lime
Black cherry and lychee
Lychee and spiced plum
Etc etc. I'm a barista, mixologist so I'm always experimenting. I use it alot in my fusions and cold fusions. |
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"I had water kefir but I was rubbish at looking after them properly because I was away from home so often. Fermentated beetroot? but I fancy having a go at making Kimchi. Good luck with your sour dough and kombucha "
Kimchi is spicy isn't it? I'm not good with spice!
I want to try and make my own saurkraut |
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By (user no longer on site)
over a year ago
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I make sauerkraut with my allotment veg. It does reasonably well in the crockpot. I also do yoghurt, that works well. I made sourdough yeast from grapes which worked okay for taste. |
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