Kefir & Kombucha
- Thread starter TeeDee
- Start date
Sauerkraut and Kimchi are both fermented foods and pretty easy to make
Traditionally we used buttermilk and whey here. Also barley water.
Make some crowdie/cottage cheese and ferment the whey from it. No waste and all good food
Barley water is easy and is usually drunk on the day it's made, but if you let it sit cold it ripens. It 'can' thicken up a bit too like the kefir. Just give it a good stir. If you haven't let wild yeasts into it it shouldn't ferment, but not a bad thing if it does, ends up mildly fizzy, If it goes mouldy though you left it too long, throw it out.
Make some crowdie/cottage cheese and ferment the whey from it. No waste and all good food
Barley water is easy and is usually drunk on the day it's made, but if you let it sit cold it ripens. It 'can' thicken up a bit too like the kefir. Just give it a good stir. If you haven't let wild yeasts into it it shouldn't ferment, but not a bad thing if it does, ends up mildly fizzy, If it goes mouldy though you left it too long, throw it out.
While your incorporating probiotics
Don’t forget to incorporate prebiotic foods to give the critters appropriate food to graze on
Don’t forget to incorporate prebiotic foods to give the critters appropriate food to graze on
Dandelions Leeks Onions Garlic
Asparagus Bananas Oats Barley
Apples Cocoa Flaxseed Wheat Bran and Seaweed.
The last is a popular Japanese food
- I make California Rolls and Korean snack food. A third population made it a staple- The west coast of Ireland.
Kimchi- super easy to make and delicious Korean fermented cabbage.
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Have you brewed any kefir yourself?
I'd be interested in hearing more about the process, if you have.
Just saw this recipe for coffee kombucha
https://www.theguardian.com/food/20...waste-cooking-tom-hunt?CMP=Share_iOSApp_Other
https://www.theguardian.com/food/20...waste-cooking-tom-hunt?CMP=Share_iOSApp_Other
