Today, a new baby is born into my growing fermentation family.
Considering on re-starting kombucha as well, although it's a bit too fiddly for my liking. But I do like it a lot. Kraut I tried to make once. That I don't like, but did get some from the store to teach myself to eat that too.
But sourdough and this are straightforward enough. Been fermenting from store-bought kefir for a few weeks and now moving on to the "real" stuff.
@Duusi Maybe you'd enjoy water kefir more than kombucha? If you haven't tried it already... It's dead simple because it's just water and sugar. My main problem was that the cycle is much faster (2-3 days) and I couldn't keep up with production! It also has a less funky taste than kombucha.
@earthtoneone Haven't tried it, but am considering. It seems more straightforward. I have made a fizzy fermented sweet drink called sima with my sourdough starter and it's fairly easy too, it's very good.
Is the water kefir process as easy as the milk kefir?
@Duusi It's so simple - really just plain sugar and water. Some directions say you need dried fruit and a lemon slice - they're not necessary, though a little acid can help.
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