Here are my recipes - do you have any to share?
All of these make about a 2 cup serving (tall glass.)
Banana-Beetroot Kefir "Milkshake."
For some reason, the banana and beets compliment each other extremely well. More than they should. Both are sweet, but somewhat bland and with the combination of coconut milk to thicken it up a bit, it gives this kefir drink nice "mouth feel" also.
- Take about 1/4th Banana and a 1 whole Beetroot (diced) and place in a glass jar.
- Add about a few tablespoons full-fat coconut milk or coconut water. Depending on your views on dairy, you can add in a bit of whey or raw milk.
- Add your culture starter or kefir grains. Fill the jar up about 85% of the way with non-chlorinated H2O. Place lid on glass jar and seal it.
- Place in a dark, slightly above-room temperature place like a cupboard or pantry.
- Ferment for 24 hours and drink the syrupy pink kefir!
Virgin Pina Colada Kefir
Depending on how long you ferment, it might not be so virgin. It tastes like a soda version of a pina colada.
- Dice about 1/2 cup of pineapple.
- Add it to a glass jar with about a cup of coconut water. Add in a bit of coconut milk.
- Add your culture starter of kefir grains and ferment for up to 36 hours, provided you're not using a huge amount of starter.
- When it's ready, pour into another glass and stir well. 4.Add teaspoon of lemon or lime juice. You can also add a little bit of stevia if you really want to treat yourself.
Fermented Vegetable Stock
- Measure about a teaspoon of garlic, a tablespoon of oregano and a teaspoon of rosemary. Add to water + 2 tablespoons sugar.
- Dice up a whole bell pepper or a few baby peppers. Remove the seeds+stems and add in.
- Use about 1/2 of a beetroot, dice and add in. Add in about 1 stalk of celery, cut into thin strips.
- Ferment for at least 24 hours.
- Get a strainer/sieve, pour out the fermented water into another cup and filter out the clumps of herb and vegetable. Pour some of the remaining water back in the glass jar to reuse as starter.
- This part is kind of tedious if you're using kefir grains because you'll now have to pick the kefir grains out of the vegetables and herbs. They blend in really well if they're not particularly large grains. It's worth it.
- Add to other dishes!
I pour it over meats/fish or sometimes add it to stews/other soups as a sort of stock. Try them and tell me what you think. I'm always fermenting everything and anything. What are some wacky ferments you guys have attempted that worked out? (Or not worked out.)
asked byRoth (2919)
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on May 04, 2012
at 05:21 PM
Orange Ginger Beet Kvass
6 medium beets, scrubbed and very roughly chopped 2??? knob of ginger, sliced thin Zest and juice of 1 orange 4 tsp sea salt 1/2 cup reserved kvass from a previous batch, whey or an extra 2 tbsp sea salt Filtered water
Place beets, ginger, orange (zest and juice), salt and culture in a 1 gallon jar. Top with filtered water and cover loosely. Let sit at room temperature for 3 days or until slightly effervescent. Strain and bottle. Use strained beets again for another batch, or make borscht.
on August 16, 2012
at 06:30 PM
My favorite is the mead recipe from Sandor Ellix Katz's Wild Fermentation. Simple and sweet.
"Mix honey and water and wait and you will have mead. It really is that simple."
on May 18, 2012
at 11:31 PM
I've made this recipe quite a few times - it's great!
Fermented Hindu Lemonade: http://www.thehealthyhomeeconomist.com/video-fermented-hindu-lemonade/
on July 27, 2012
at 02:19 AM
If you're drinking a fermented drink, drink it because it tastes good, because it turns out they don't actually help healthy gut flora http://www.sciencebasedmedicine.org/index.php/probiotics/ I was really disappointed to read that, because I always felt like I was doing so well taking probiotics and eating yogurts and whatnot.