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Kombucha, kefir, kvass

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By *ittle_brat_evie!! OP   Woman
over a year ago

evesham

And other fermented goodies....do you partake?

I have had my own kefir grains for done time now but have gotten out of the habit of drinking it. They are currently dormant in my fridge. The taste is a little difficult for some to take ad it's essentially fermented milk but it gives you great pre and pro biotics.

I'm getting a scoby in the week to start brewing my own kombucha. I've tried canned stuff but I worry that the process of canning takes away a lot if the goodness.

Have to admit I've never tried kvass....it's a beetroot fermentation I believe.

I'm also being gifted a sour dough starter which I'm excited about!

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By (user no longer on site)
over a year ago

Kombacha is easy. I make/use lots. With all kinds of flavours as well.

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By *ittle_brat_evie!! OP   Woman
over a year ago

evesham


"Kombacha is easy. I make/use lots. With all kinds of flavours as well. "

What sort of flavours do you like?

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By *antrelWoman
over a year ago

Birmingham/Cardiff

I had water kefir but I was rubbish at looking after them properly because I was away from home so often. Fermentated beetroot? but I fancy having a go at making Kimchi. Good luck with your sour dough and kombucha

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By (user no longer on site)
over a year ago


"Kombacha is easy. I make/use lots. With all kinds of flavours as well.

What sort of flavours do you like?"

Right now, I make -

Raspberry lemon

Coconut Lime

Blueberries cinnamon

Berries and candied ginger

Strawberries and basil

Cherries and almond

Pears and almond

Apple and cinnamon.

Lemon or lime juice and fresh ginger

Pineapple and coconut

Peach and vanilla

Cherry and lime

Black cherry and lychee

Lychee and spiced plum

Etc etc. I'm a barista, mixologist so I'm always experimenting. I use it alot in my fusions and cold fusions.

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By *ensualtouch15Man
over a year ago

ashby de la zouch

I have a sourdough starter now 2 years old x

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By *ittle_brat_evie!! OP   Woman
over a year ago

evesham


"I had water kefir but I was rubbish at looking after them properly because I was away from home so often. Fermentated beetroot? but I fancy having a go at making Kimchi. Good luck with your sour dough and kombucha "

Kimchi is spicy isn't it? I'm not good with spice!

I want to try and make my own saurkraut

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By (user no longer on site)
over a year ago

I make sauerkraut with my allotment veg. It does reasonably well in the crockpot. I also do yoghurt, that works well. I made sourdough yeast from grapes which worked okay for taste.

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By (user no longer on site)
over a year ago

Book marking

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By *mandajane01TV/TS
over a year ago

Ballymena

Kefir had a colony, if that’s the right word, for over 3 years, take it daily, really helped my stomach problems

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