Free shipping over $35!

News RSS



Sourdough Coconut Biscuits

These are the tastiest little “biscuits” made from a gluten-free starter. Be warned, it can get very sour, so if you like that, this is for you! This is not a light weight contender, though…it’s a bit on the heftier side, but oh so delicious! You can do this with our NW Ferments established, dried Gluten Free Sourdough Starter, which is by far the easiest, or you can try making your own wild starter with some water kefir or kombucha. Either way, once it is started, you will make sure to feed it so that it is a thick consistency. The recipe I used is from Sharon Kane’s The Art of Gluten-Free Sourdough Baking…she’s done so much hard work, so why reinvent the wheel?...

Continue reading



Water Kefir: Pop and Fizz!

The second fermentation is a step many don’t realize needs to happen before you can get the carbonation automatically assumed there when you drink water kefir. You can definitely achieve pop and fizz naturally! Let’s pick up where we left off last – you’ve strained your grains from its 48 hour ferment. You can do fruit juice or fruit – we’re doing frozen fruit. On hand, cherries! Plop them in your finished water kefir…make sure it’s in a mason jar + lid/ring that will ensure a good seal. With fresh/frozen fruit, sometimes you can achieve pop and fizz is just one day. You can also put it in a Grolsch-Style flip top lidded bottle, but it’s super hard to get that fruit out of...

Continue reading



Troubleshooting Your Water Kefir Grains

From time to time your Water Kefir Grains might give you a run for your money (and patience). Here are some common troubleshooting issues. My grains are sluggish! What do I do? Raisins! Add a small handful of raisins to your next culturing batch, ensuring the raisins are free of oil and sulfur. This batch will be sweeter since raisins are naturally sweet, and the grains will feast upon the natural sugar. Fun fact, if you eat the raisins after the culturing time, they won’t be sweet anymore. Also, because of the extra fruit sugar, extra carbonation should develop. Oh, and raisins add a little boost of nutrition! You can also do a “rinse and rest” where you gently rinse grains in filtered water...

Continue reading



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...

Continue reading



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,...

Continue reading