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!
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).
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.
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.
Once again, we are now in October and still it’s in the high 80’s here, reaching well into the 90’s with the humidity; while some leaves have fallen, it just doesn’t feel like fall at all. The leaves’ colors don’t look right and the pesky summer bugs are still hanging around. Is this the new “normal”?
Figs and ferments just go hand in hand. Well, so does fig jam and fromage blanc on a raisin-rosemary crisp…but I digress. When I spied these fresh organic black figs at Trader Joe’s, I knew they were coming home with me, and that they’d be part of a very special live beverage.
Summer is water kefir weather. Those hard-working, gelatinous “grains” (actually a Symbiotic Colony of Bacteria and Yeast) turn sugar water into a sparkling probiotic beverage. While a water kefir first ferment (1F) doesn’t have much personality, the second ferment (2F) is where the fun happens!
It’s another hot day here (in the 90’s), so refreshing beverages are in order. Today’s water kefir second ferments are luscious banana and sparkling kiwi. Refreshing and loaded with probiotics…and the flavor? Like drinking a fresh, creamy banana and a sweet/tart kiwi. Want to make some for yourself?
It’s hot here. Worse than the heat, the humidity is oppressive…it’s like a steamy blanket that envelops you as soon as you step out into it. When it’s this humid, it’s very easy to become overheated quickly because the body’s evaporative cooling system is less effective, so people who work outdoors (like farmers) can become dehydrated without even realizing it. Water is definitely a must on hot days, but I think the best – and arguably the tastiest – thirst quencher is probiotic water kefir!