One of the things we’ve recently incorporated into the classes here are naturally fermented beverages.
The syrups for the both the kombutcha’s and the kefir are best made when the produce is in season, and they become more precise as the season ends. Preserves are a promise that you see the sun again, and glass of sweet bubbly kefir is like a beautiful memory that sustains me through to spring in the darkest winter months.
Water kefir is also known as sugar grains, tibicos, tibi, or Japanese water crystals. It is fermented drink made by adding water kefir grains, which are a polysaccharide grain that act as an inoculum, to a mixture of...
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