Forget the kimchi and the sauerkraut, the real fun with fermenting starts with drinks. Cider and beer are easy backyard beverages; wine and whiskey want a wee bit o’ work. But fermenting does not have to mean alcohol; kefir, kombucha and ginger beer are sober ferments.
Maya Krikke is the sole parent of a little boy and produces a probiotic drink called MYK’s Kefir using whole fruit.A lot of people associated kefir with milk-based products but I use water kefir grains, that consume the glucose in sugar, and then I do a secondary ferment with fruit. I also have a processed-sugar-free Continue Reading →