I've read you can leave the 2nd ferment going in an open container for a month and you end up with vinegar.
What are the limits / tricks to brewing a stronger kefir that isn't as vinegary (I'm guessing more sugar over just a few days in a closed and burped container) ?
I'd like to get a sense of how grapes can vary from a light probiotic, to a grape beer, to wine / champagne, to a grape vinegar.
If I used honey, at what point would it become mead? (Or rice to make kefir sake?)
asked bypaleot (995)
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