Kefir Madness: Pretty Plum and Gorgeous Grapefruit

The star of the show: water kefir “grains”!

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!

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Kefir Madness: Hot Weather Means Lots Of Water Kefir

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!

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Beneficial Beverages: Probiotic Mulberry Water Kefir

There’s a black mulberry tree growing up against the barn, and under proper conditions, its fruit is deep purple – almost black – and divine: sweet and juicy, with less tartness than a blackberry. It’s a real challenge to get to those berries before the birds (and bugs) do. This year, while the tree is loaded with immature fruit, the berries aren’t plump – in fact, some are like raisins.

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