You know I enjoy fermenting things, and have for over 20 years.
Now is no different. I ferment water kefir into kefir sodas, (addicted), milk kefir into kefir cheese, and cream, and grains into bread.
I find it difficult to think of a time, and place, when I didn’t ferment things, moving 2000 miles notwithstanding. I have been making sourdough bread for well over 10 years, closer to 15. I now have been fermenting both types of kefir for almost 2 years. I sprout, ferment, then dehydrate Einkorn berries to preserve them for long term storage, then bread baking.
In the fridge, as I’m typing this, I have half of a half gallon Ball jar with fermented sauerkraut, and apple, just waiting for lunch time. Or dinner. Or a snack even. My secret to eating sauerkraut most day? Stevia. I add a few drops of it to the kraut in a ramekin, and it tastes like coleslaw. Repented food easily eaten, producing a healthier microbiome, and a healthier me.
These are 2 half gallon Ball jars of water kefir, fermenting until I can make them into flavored kefir soda.
These small bottles are the flavored water kefir soda, fermenting until they give up a good belch when burped, showing they are ready to go into the fridge to stop the rapid fermentation having taken place. The quart jar is milk kefir, fermenting until it separates into kefir, and kefir whey, at which point I will put it in the fridge as well, processing it into cheese, or a sour cream substitute, in the following days.
Then the process starts all over again. I haven’t bought sour cream until recently. As I was plagued with a few injuries in my quest for better health, I didn’t get around to making the aforementioned kefir items. No big deal. It lasts in the fridge for months.
Until next time my lovelies, stay happy, and healthy in the Lord.