This is the season when water kefir really shines: it’s hydrating and delicious, and wonderful after a bit too much time in the heat. Citrus adds bright flavors to the kefir, but when you turn plain orange kefir into orange cream, it kicks it up several notches!
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Like chocolate oranges? I sure do – velvety chocolate with a whisper of orange is a divine pairing. How about in a dense, moist cake with the surprise players of milk kefir and sauerkraut?
Continue reading “Eat This: Chocolate-Orange Kefir Cake (With Sauerkraut!)”
So what do you when you find a big basketful of “overripe” peaches at the farm stand for a great price? Snap them up, of course, and make tasty eats and drinks with them…like the probiotic goodness of peach water kefir!
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It’s been busy around here, but we always make time to keep our cultures – and guts – happy. Today, I harvested kombucha and water kefir, and started a batch of Kkakdugi ( 깍두기, Korean radish kimchi).
Continue reading “Ferment This: A Plethora Of Probiotics”
My water kefir grains are happy. I know this because they’ve been multiplying enthusiastically. Almost too enthusiastically…but I appreciate the work they do to transform fresh-cut pineapple (arguably the byproduct of pineapple peel wine!) into refreshing probiotic soda.
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It’s ‘booch harvest day, and three gorgeous bottles of the good stuff are sitting quietly on a shelf on the fermentation station, working their second ferment magic. Sometimes I have to take a step back and marvel at the various ferments in different stages – I am, after all, a microbe farmer (mad scientist?), too.
Continue reading “Farm Ferments: Always Room For More”