Kefir Madness: Escape To The Tropics

Banana Cream (L) and Lime-Coconut

Just because temperatures are below freezing and snow’s in the forecast doesn’t mean that you can’t enjoy a taste of the tropics – and with the goodness of water kefir, also give your immune system a boost with beneficial probiotics. Today, I bottled a flavor I call “Tropical” and have Banana Cream and Lime-Coconut doing a second ferment.

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Farm Ferments: Sourdough Bread Kvas (квас)

Yeasty or less so?

I’ve previously posted about making the wonderful fermented tonic beet kvass, and continue to make it regularly. Some time ago, while researching different types of “kvass”, I discovered that the origin of the drink is an Eastern European ferment that uses bread – specifically, rye bread – as starter for the ferment. It just so happened that there was some “extra” sourdough rye sitting around, so I started some traditional bread-based kvas.

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Farm Ferments: Revitalizing Rejuvelac

Yes, I have a “thing” for alliteration…it’s just part of being a logophile. I also wear a t-shirt that illustrates the importance of a properly-placed comma; am an Oxford comma adherent; and I ferment things. Multi-dimensional, I am. Enough about me, though – did you know that you can make a tasty, rejuvenating probiotic beverage from wheat berries?

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