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Fermented foods have been around since before people started writing down recipes. It first began as a way to preserve foods which spoiled quickly. As time when on, people realized there were some great benefits to eating and drinking the fermented foods. One of the reasons for including some type of fermented food on a daily basis is the increase in probiotics which result from the fermentation process.
The kinds of fermented foods are as endless as your imagination.
Our next experiment with fermented foods started with making water kefir. I wanted something healthier than water for our morning smoothies. Making water kefir is super easy once you re-hydrate the kefir grains. All it takes is a couple of minutes to dissolve some raw cane sugar for the grains to feed on, fill the jar with water, let it cool to room temperature and add the grains, cover and one to two days later you have water kefir and a great source of probiotics to add to your smoothies or just drink plain. You can also make flavored water kefir drinks by adding fruit extracts and your choices of healthy fruit soda kefir drinks are only limited by your imagination of what types of fruit to use.
Don't want to make a smoothy? Try adding one of the following to your water kefir (after removing the kefir grains):
Yogurt is another great fermented food which is fairly easy to make and doesn't require expensive equipment. You can make it inexpensively using a jar, warm water, milk and a yogurt culture, or purchase a temp
erature controled yogurt maker you can just plug in and let the machine do it for you.
Sourdough can be used to make bread, pancakes, muffins and pizza dough using traditional flours like wheat, but also with a little extra time and effort you can make gluten free sourdough. Starting a gluten free sourdough culture is fairly simple, you just need the gluten free starter, brown rice flour, water and you are on your way. Currently we are only stocking the gluten free sourdough starter.
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