Ferments off the beaten path, non-fermented recipes, syrups, and more
This isn’t a ferment recipe per se, although you can absolutely ferment it sitting in a sealed container on the shelf for a day or two or more for some added effervescence and depth of flavor. If you choose the fermented route, I’d suggest adding an additional 1/2 to 1 […]
Kefir milk – that is, milk cultured with “kefir grains” – is a yogurt-like food with many healthy probiotic strains of bacteria and yeast. For a more complete discussion of kefir grains, how to to obtain them and make milk kefir and other recipes, visit my post here. Something less […]
Introduction to Kefir Grains Let’s first clarify that milk kefir “grains” are not grains at all, though they do take on a soft, grain-like appearance and texture. It’s a bit like rice pudding in appearance and consistency. Kefir grains are probiotic colonies of yeast, lactic-acid producing bacteria, lipids, proteins, and […]
I recently put up a post about making kvass – a drink with Russian & Eastern European origins – which wasn’t specifically a beet drink originally but beets were sometimes added. In case you hadn’t noticed, beets impart an incredible color to liquids and most anything they touch. Although I […]
Kvass means different things to different people. In most Eastern European and Slavic nations, it is regarded as a low alcohol, fermented drink made from Rye Bread. It is sort of like a rye beer. Beet kvass, a popular, probiotic and nutrient-rich lacto-fermented drink, may have started to be dubbed […]
