I learned about the health benefits of the age-old tradition of culturing or fermenting foods this summer. Examples of these are sauerkraut, kim chee, kefir and yoghurt. Then I wanted to learn how to make them for myself. Over two classes, we covered fermented vegetables - like sauerkraut - yoghurt, dairy kefir and young coconut kefir. The last is most intriguing. The water from inside coconuts is especially rich in potassium and other minerals, while fermenting turns the acidic sugar into bubbles, creating a refreshing frothy soda-like beverage. For all that, I have to say it's not our favourite.
However, yoghurt and dairy kefir have been a big hit in our family and I can't make them fast enough. I've been using culture starter, but will soon be using grains to make kefir. Stay tuned to hear how this turns out!