Today’s Q & A is one of my own questions. I’ve had it since I began making Kombucha. “Since honey has anti-microbial properties, can one use it in fermented beverages and fermented foods? Or will it kill the mother culture?”
RFQM: Scoby Gone Wild
February 15, 2010 By 28 Comments
What’s So Great About Water Kefir?
December 18, 2009 By 21 Comments
Yesterday I shared a simple recipe for making water kefir, along with some flavoring ideas. That was putting the cart a bit before the horse, in that I didn’t tell you much about what makes water kefir so great. But it should have gotten you excited to try it, based on the flavor possibilities and its being very soda-like! Let’s talk now about what makes water kefir special.
Probiotic Chocolate Ice Cream – Fig Water Kefir – Vital Choice Salmon – Sprouted Flour
October 27, 2009 By 12 Comments
My Tuesday Twister posts are my weekly round-up of what’s going on in my kitchen and our lives, as it pertains to real food. So here we go – this week in my kitchen, I made a probiotic and creamy chocolate ice cream, we tried out a new flavor for water kefir, we tried Vital Choice canned sockeye salmon for the first time, and I pitted my Vita-Mix against my friend’s countertop appliance claiming to grind sprouted flour.
New: 
Two hard 'g's and stress the middle syllable. 
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