I pretty much stumbled into fermentation a few years back while on a play date at a naturopath's home- our kids have known each other since they were about 2.5 yrs old. Went to their place and saw this huge glass jar of what looked like beer with some kind of gooey thing on top of it. When I asked, she told me about kombucha and water kefir -but what surprised me was to see that her kids were actually drinking it!
The water kefir was like sweet apricot juice and the kombucha tasted like apple cider vinegar-which didn't totally gross me out. Once my friend listed off the potential (although not scientifically proven!) healthy benefits of these drinks, I had to dive in. Apparently people all of the internet are touting praise for the probiotic, vitamin B, glucaric acid producing drinks. So by the end of the play date I was armed with a demo for care, some water kefir grains in my pocket and enthusiasm to give my kids something other than water and juice (you know like 3/4 glass water and a splash of juice!).
Since I had pretty much killed every plant left in my care, I was a wee bit skeptical of the quality and life expectancy of my new dependents but since I'm always up for a new project, I decided to give it a go and just like the healthy bacteria growing in my cultures, so has my passion for fermentation. To date I've explored water kefir, kombucha, yogurt (goat, cow, coconut), sauerkraut and pickles. Apparently people all over the world are touting praise for these probiotic, vitamin B, glucaric acid producing drinks! My next fermentation frontier is the elusive art of bread making-Sourdough baby!
Next Fermentation Basics Workshop (Cultured Foods 101) at Pranashanti on November 21st from 7:30pm to 9:30pm.