I’m a big fan of probiotics. In our house, that means we’ve gone beyond yogurt, which is a solid source of those healthy bacteria that improve your digestion. We’ve been (well, I’ve been) making sauerkraut and kefir – kefir is a more liquid version of yogurt and then some – for a year now.
This year, I’ve got a hold of some water kefir, which gets fizzy like soda. I’m trying to figure out a recipe for ginger beer. We have friends who make a really good stout & delicious plum wine, so it’d be ideal to be able to share out a crisp soda that coincidentally is better for you than the sugary stuff.
Along with grinding enough ginger to flavor the water kefir, I made two bottles of sauerkraut tonight. these two bottles are my fourth round. The second lasted 6 months before the flavor went off. The third didn’t turn into sauerkraut at all, because I tried to make a low-salt version. Crap. I’m optimistic about this sauerkraut. I’m in my studio tonight, an always dreamy time. Next week, I give away a bunch of printing paper to my alma mater. I am excited to see what happens with my studio with the extra room, once all of that paper is gone.
It's all under the surface 