When you first start making kombucha you may be concerned with contamination from pathogenic and other unwanted bacteria and molds which can make your kombucha undrinkable. Although this is a...
Archives: Blog
So you have started making milk kefir, your grains are growing and as a result you are making more and more kefir. Every time you open the fridge you are reminded that you have too much kefir...
There seems to be a lot of confusion about what a vinegar mother is and what role it plays in the production of vinegar. It seems to be a prized ingredient which is guarded and cared for...
Once you have started making kefir it can seem like you are locked into a routine which you can’t get out of. Every day you need to strain your grains out of the fresh kefir and add more...
Anyone who has been making kombucha for a while has had the experience of forgetting about a batch in the back of a cupboard or left a bottle of kombucha soda fermented too long. Upon tasting...
When you first start making lacto fermented pickles you will find that a few days into the process if you are using a sealed jar it will start to pressurize and need to be burped (opening the lid...