Fermented pro-biotic drinks and foods made at home

There are various fermented drinks and foods you can make at home cheaply and easily for super health.

As you can see from my board there are various ways to get your healthy LIVE bacteria. The various live bacteria are vital to the health of your gut. probiotic will have a huge impact on your general health and well-being.

Yoghurt –

the word comes from Turkey and refers to a tart, thick milk. But yoghurt was made by many civilisations.

Kvass

traditionally from Eastern Europe.

Kefir

traditionally from the Caucasus Mountain region of the former USSR.

Kombucha

originated in what is now Manchuria and was traditionally used in Russia, and Eastern Europe. Imported to Japan in 414 CE by the physician Kombu.

Rejuvelac

originated in the Baltic regions I think? It is traditionally made from sprouted grains but I prefer to make my rejuvelac from raw cabbage. This is a personal choice as I avoid grains especially as I am a celiac (having a serious allergy to gluten). Of course, when I say I prefer to make it with cabbage, this is not my favourite drink.

Sauerkraut

(not a drink) is fermented cabbage and thought to have originated in the north of China among the Mongols and was introduced in Europe by migrating tribes. Widely eaten in Poland and Germany, today found in deli stores around the world.

Cabbage is only one of many different vegetables that can be fermented easily at home.

Today we can make non-dairy yoghurt and nondairy cheese for those who are allergic to dairy or wish to cut down on dairy or for those who choose a vegan lifestyle.

Plus kefir water which is super easy to make, bursting with live bacteria and is dairy-free. This is a favourite of mine

The Fermented kitchen – what do you need to get started?

Glass Jars –

Mason jars are excellent for this but could be any jar that is big enough. The reason I say mason jars (any make or brand) is the lids are interchangeable. For instance, you can buy special plastic lids that enable you to simply sprout in your mason jars. Or add fermentation locks onto your jars for longer fermentation times for various vegetables.

Bottles and jars to store your finished product in the fridge or cold store.

Lids and Tops – depending on what you are fermenting. Cotton cloth, coffee filter, elastic bands and specially designed lids.

Starters

Quality Salts like Himalayan salt or Celtic salt

Whey – the watery part of dairy when it separates.

Starters you will generally need to buy – from a good health store or the internet. They are freeze dried and just need moisture to get them started. They can be stored in the freezer or fridge until you are ready to activate them. Most of them once activated can be replicated over and over again. Taking a small amount from your freshly made batch to start the process again.

Kefir Water Grains (not really grains)

Kombucha Scoby

Yoghurt Starters – you could use some from a bought quality live yoghurt from the health store.

Vegan Yogurt Starter

Sour Dough Starter

Weights are needed when fermenting vegetables not needed if you are just going to make fermented drinks. These are usually made of glass or food grade pottery, ceramic etc. They keep the vegetables submerged.

A wooden pounder for pounding the vegetables. You could buy one specially made for the job or use a small wooden rolling pin or a wooden spoon. Not generally needed if you are only planning to make fermented drinks.

 

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