Guest guest Posted April 2, 2011 Report Share Posted April 2, 2011 Hi, Felicia. I suppose my kitchen looks like a lab. I brew everything on your list and usually have a batch of sauerkraut or my variant of kimchi going as well. I run the kombucha, water kefir, and ginger beer as continuous brews though, so it's not as much work as one might think. I started with kombucha (from a bottle of GT's) because I loved the flavor and wanted the potential health benefits. With one exception, I was drawn into the rest for health reasons (I just enjoy the flavor of ginger beer). Properly prepared (e.g., I make a sort of " pop " with the water kefir), I find all the flavors quite enjoyable. I only have a half year's experience with ferments at most (in fact I just started with dairy kefir two weeks ago), so I'm not one to speak on experience. I'm thankful that with one exception -- my ginger beer plant is struggling -- everything's gone smoothly. So far, anyway! Cheers, Rick __________________________________ On Sat, 02 Apr 2011 00:14:06 -0000, felicious119 wrote, in heavily edited part: lately, i've been wondering what drink ferments people like...and how many people are doing at the same time? ..... why do some of you choose to do the ones you do, and do you do some or all of these? experience and reasons? Quote Link to comment Share on other sites More sharing options...
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