Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 Ahhhhh, it feels good to be fermenting again!!! I've got my first batch of kombucha going, my second batch of kefir going, and the first batch of kefir going with fresh flour for a sourdough starter a-la Dom's pizza (hoping it will work for bread). Only waiting on 2 more things, water kefir and cod liver oil (not fermented but pretty good anyway LOL). Then I'll be fermenting at full production ) I plan on making the pickled red peppers this week (as I want to make NT's kibbeh next week and want to have the pepper in it). Hey, now that I have kefir grains again, could I use the KEFIR whey to make fizzy drinks or would I need the whole grain? I don't have any grains to spare right yet so it would be nice to do. I recall someone in the archives didn't like using kefir whey to ferment veggies 'cause they got fizzy so I'm assuming it will work. This is so much fun!!!! -- Mrs. () Siemens Blessed to be his helpmeet, 7 years and counting!!! Mommy to Zack (5) and Liddy (21 months) no fear, only faith; no guilt, only grace; no pride, only praise; no claim, only Christ Quote Link to comment Share on other sites More sharing options...
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