Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A scientific and historical look at this sweet, bubbly, mildly alcoholic beverage and the microbial culture from which it is produced, with a recipe for making tibi from fruit syrup.
Making water kefir is great for people who enjoy carbonated beverages but would rather have probiotics than artificial flavor and color. These grains are different from milk kefir grains, but they also make an excellent drink. And it's vegan!
Culturing dairy products adds enzymes and provides probiotic benefits. This is an especially helpful process when using pasteurized milk, where the original enzymes and living biota have been cooked out.
Kimchi offers an unlimited canvas on which to paint different flavors. Use any crunchy fresh vegetable or tweak the paste by varying the amount of ginger, garlic, fish sauce, and red peppers to customize the taste exactly to your liking.
Water kefir is easy to make and is a great substitution for soda. Fizzy, refreshing, and low-sugar, the flavor options are limitless. Kids (big and little) will love it!
Milk kefir and kefir cream are probiotic beverages that have been cultured using kefir grains. Very easy to make and yields a tangy, yogurt-style beverage. Great in smoothies, over fresh fruit, salad dressings, and ice cream.
Why not try a probiotic spin on America’s favorite condiment? Fermenting salsa gives it a tangy taste and a bubbly mouth feel, and it's good for your gut!
Effervescent, home-brewed, probiotic, non-dairy drink made from a Symbiotic Culture of Bacteria and Yeast (SCOBY). Sounds odd, tastes good, no scary mushrooms.
