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Thread: Paleobird's Next Big Adventure page 271

  1. #2701
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    Quote Originally Posted by cori93437 View Post
    The next step is I convince you to ferment yourself some spicy garlic cloves.
    Oh, god, no. The last time I smelled fermenting garlic was when Betorq was here. That was rank! And I really like garlic. He had stuff in jars bubbling and burbling all over my house.

    Wonder what ever became of him. Last I heard he was in Hawaii.

  2. #2702
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    LOL... it does get a little ripe for a few days, but then it's delicious!
    Same for pickled onions.


    Maybe something kinder and gentler... water kefir?
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


  3. #2703
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    Quote Originally Posted by cori93437 View Post
    Maybe something kinder and gentler... water kefir?
    I've never heard of this.... not doubting you, just never heard of it.... interesting... Is it similar to milk kefir?

  4. #2704
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    Quote Originally Posted by ssn679doc View Post
    I've never heard of this.... not doubting you, just never heard of it.... interesting... Is it similar to milk kefir?
    Yes, in that it's made with grains much like those used to make dairy kefir.
    Just a water/sugar base... lots of fruit options for flavor. And you can do a second ferment on it in a grolsch bottle for fizzy.

    It's kind of like 'healthy' bacteria laden soda pop... only not so sweet, and a bit tart.
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


  5. #2705
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    Quote Originally Posted by cori93437 View Post
    Yes, in that it's made with grains much like those used to make dairy kefir.
    Just a water/sugar base... lots of fruit options for flavor. And you can do a second ferment on it in a grolsch bottle for fizzy.

    It's kind of like 'healthy' bacteria laden soda pop... only not so sweet, and a bit tart.
    hmm.... too bad I gave all of my grolsch style bottles to my son....

  6. #2706
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    Quote Originally Posted by ssn679doc View Post
    hmm.... too bad I gave all of my grolsch style bottles to my son....
    Steal some back...
    Play with bugs!

    Did I mention that it's very slightly alcoholic. You know, like an old fashioned brewed ginger ale or such.
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


  7. #2707
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    Quote Originally Posted by cori93437 View Post
    Steal some back...
    Play with bugs!

    Did I mention that it's very slightly alcoholic. You know, like an old fashioned brewed ginger ale or such.
    I figured that it would.... since sugar in beverages with "yeast" in an anaerobic environment= ethanol production.....

  8. #2708
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    I wonder if you could make water kefir with tea. Kind of like kombucha but without having to mess with a whole crock and scoby.

    I've heard some home brewed kombuchas would not pass the limitations on what can be sold as a "non-alcoholic" beverage.

  9. #2709
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    Quote Originally Posted by Paleobird View Post
    I wonder if you could make water kefir with tea. Kind of like kombucha but without having to mess with a whole crock and scoby.

    I've heard some home brewed kombuchas would not pass the limitations on what can be sold as a "non-alcoholic" beverage.
    I do some water kefir with herbal infusions like mint, and I do ginger... soo... maybe.
    I'll give that a gander.

    *edit: I dug. Yes indeed, you can make water kefir tea.
    You simply make plain water kefir, remove the grains, then cold steep 1-2 tbsp of the tea of your choice into 1.5 pints of the kefir water.
    (OR, you can make a strongish, but not bitter, and cooled tea brew. Mix it 50/50 with your finished, grains removed, kefir water and let that get friendly for 6+ hours before moving it to the next step.)

    For a 16 oz Grolsch bottle a tsp or two of sugar water should be added for the second ferment and maybe tbsp of lemon juice should be added for the second ferment.
    I suppose you'd have to play with the sugar and lemon levels in this to adjust to you own liking. I'm assuming this is like a sweetish lemony slightly fizzy iced tea... ?
    I think that has some promise though!

    I know that minty, vanilla, lemon fizz is fabulous.

    Evidently it's not a good idea to put teas, herbs, and such directly in with the kefir grains since they have properties that the grains don't like... tannins, oils, chemicals, etc.
    But it's fine to use during the second step which is the normal time for flavoring anyway.
    I'm glad I looked that up... I've gotten away with brewing with an infusion in the first step sometimes, but I'm going to stop doing that. I did't do it repetitively enough to make a big difference I think. Bit still.
    Last edited by cori93437; 05-21-2013 at 10:33 AM.
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


  10. #2710
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    This was probably a few pages back but I have a question about Kefir, yogurt etc. I have two sons that are casein allergic and I want to make my own goats yogurt and kefir, we cannot get raw goats milk (aside from it being illegal to sell here I don't know a farmer that produces it). I looked at purchasing the starter cultures but they contain cows milk, can I use water kefir on goats milk? Better yet, if you have any suggestions I am wide open to them. The commercial stuff is expensive and has no real cultures left by the time we get it, I started fermenting veggies but the boys have been slow to eat them.
    Thank you so much for sharing your adventures Paleobird. I enjoy catching up on your journal. I hope to have a response from Cori as well as she is very knowledgeable about these things.
    I'm a 39 y/o mother of 3 sons ages 12, 14, and 15
    HT: 5'7"
    SW: 223 June 2012
    CW: 191.4 April 21 2013
    TWL2D: 32 lbs

    Primal Goals: to feel healthier, fitter, and sexier than ever before

    Favourite primal resources: The Food Lovers Make it Paleo cookbook, Practical Paleo by Diane Sanfilippo, The Food Lovers Kitchen, Primal Kitchen: A Family Grokumentary and of course Mark's Daily Apple!

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