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Water Kefir Ingredients

Water Kefir is one of the easiest cultured drinks to make. In addition to the grains, all you need are two to three ingredients: Sugar Water Minerals (only needed if your water is lacking) Sugar The good sugars: Cane sugar/organic cane juice crystals/organic evaporated cane juice crystals – by far the best and our favorite for water kefir.  It will make a sweet drink, so for a little less sweetness, in our kitchen we do a blend of mostly white cane sugar + a little rapadura. White cane sugar – a great sugar for water kefir. But, because it’s refined/processed, there are no minerals in it. If you find your Water Kefir Grains are not quite thriving, they might need...

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Fermenting Do’s and Do Not’s for Your Water Kefir Grains

Although not extensive, here’s a Do’s and Don’ts list to get you started when working with Water Kefir Grains! Ingredients: DO use water free of chlorine, fluoride, chloramine, and other harmful additives. If using well or spring water, DON’T use rapadura, turbinado, Sucanat or add extra minerals. This causes over-mineralization, and your grains likely will become mushy, fall apart, or disappear. DO use a cane sugar such as: rapadura, turbinado, Sucanat, white sugar, or evaporated cane juice crystals. This is exactly what your grains crave. DON’T use honey, palm sugar, stevia, agave, artificial sweeteners, maple syrup, sorghum syrup, coconut sugar, beet sugar, corn based sweeteners, powdered sugars, and invert sugars. These are nutritiously deficient. If you want a sweeter kefir,...

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Deliciously Sticky Gooey Gluten-Free Sourdough Blobs

Awhile back a friend brought to a party something called “monkey bread” – it was wheat based, and although we avoid gluten as much as possible, we ate it. It was so, so, so, so yummy. Basically it was a doughy sticky sweet cinnamon-y concoction that was gone in no time! I searched for a gluten free version, and found a few recipes online I could piece together to also use sourdough. To start, you can use our Gluten Free Sourdough starter, or do a wild one. Personally, our NW Ferments starter is way easier, but I didn’t have one on hand when I got the urge to make this for a party just a few days away. I did it using brown rice...

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Wakey Wakey Water Kefir Grains

Water Kefir Grains are by far one of the easiest (and most fun) cultures I have ever encountered. It’s the healthiest “soda” out there, complete with pop and fizz! You can flavor it as well during that second ferment for the pop and fizz, so let’s start by waking up these babies! Gather up your supplies: I’ve always used the creamier colored organic cane sugar (evaporated cane juice crystals), so experiment with your cane sugars as the type will influence the taste of the finished water kefir. Do not use beet sugar, sugar alcohols (i.e. xylitol), honey, stevia, etc. JUST USE CANE SUGAR for your grains’ optimal health. You’ll likely get failed results or sick/dead grains in the end, and we...

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Kicking it Making Kimchi

Kimchi can have many, many versions of itself…its origin is known to be Korea, and I personally liken it to a spicy, hot, glorified sauerkraut...scrumptious for those who like some pizazz! To get some of that great flavor, you can do very simple recipes that don’t require months of fermenting buried in the ground…just a few days on your counter! Know that it’s always “better” to ferment and age things longer – the flavors intensify and change over time, and it’s just fantastic. Set up your station and let’s get going! Your kimchi may include: ginger, garlic, green onions, radishes, Napa cabbage (I’ve done regular cabbage when Napa is not available), and red pepper flakes/powder or the Korean version: gochugaru....

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