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Does anyone here make/ consume kefir/kimchi/sauerkraut etc?

Davepuppies

Davepuppies

Puppy Kunce
I just ordered some water kefir grains and am about to start making my own pro biotic drink. I have been using commercial pro biotics for the last couple of years (I have a bad gut) and thought I would try my own.

figured water kefir was the easiest to start with, if it's a success I may try sauerkraut.
 
Yeah the missus does kefir, I don't really know anything about it or what it does, all I know is she puts some leftover into a glass bottle with organic milk or some different milk and leaves it on the bench for a few days and then puts it in the fridge....

or at least I think that's what she does.
 
Neddysmith said:
Yeah the missus does kefir, I don't really know anything about it or what it does, all I know is she puts some leftover into a glass bottle with organic milk or some different milk and leaves it on the bench for a few days and then puts it in the fridge....

or at least I think that's what she does.
Click to expand...

Yep,the grains are live, and eat the sugar in the milk (or in my case raw sugar as I am a avoiding dairy) and the by product is pro biotics.

The stuff I got has over a dozen beneficial strains, and apparently the quantity is a lot more per serve than a commercially made capsule.

Trial and error, see how I go, and how it makes me feel I guess.
 
Used to drink a lot of kefir back home, but can't get it over here and can't be arsed to make my own either. Haven't had sauerkraut for a while, but it's good stuff for sure
 
I've made kimchi before. It's a pain in the ass because of how messy and fiddly it is, but its worth the effort due to cost savings and how good it tastes compared to mass produced gloop.

I make my own yoghurt as well, which was a brekky must-have for me. I would take that anyday over sugar laden, flavoured to the hilt yoplait nonsense.
 
I make a kilo of what is called a "24 hours" yogurt daily. The strongest probiotic on the market would pale into insignificance when compared in numbers of live probiotics. we're talking 3 billion/g! Even so called homemade yogurt (the one my "people" make), does not compare, simply because of the time factor and the left over lactose, which the 24 hours yogurt turns into lactic acids completely giving you 100% lactose free yogurt.
 
Jungnaut said:
Hi @Fadi ; where do you get the starter culture to make 24hr yoghurt??
Click to expand...
Coles, IGA, Woolies, anywhere really. I like this one, no frills here:

20140315124313_52458.jpg

But you do need an electric yogurt maker, otherwise you'd never get to 24 hours. Happy to share with you what I use and the method I apply if you're interested brother. Let me know...
 
Fadi said:
But you do need an electric yogurt maker, otherwise you'd never get to 24 hours. Happy to share with you what I use and the method I apply if you're interested brother. Let me know...
Click to expand...
Oh, I use natural pot set yoghurt from various local brands as well from the shops, farmers union being one of them. But I have a Easy-Yo system, which is like a keep-warm flask that you fill with water and the yoghurt making container goes into it for incubation. Would this work for 24hr yoghurt? If so I would like to know your technique! Much cheers in advance.
 
Fadi said:
I make a kilo of what is called a "24 hours" yogurt daily. The strongest probiotic on the market would pale into insignificance when compared in numbers of live probiotics. we're talking 3 billion/g! Even so called homemade yogurt (the one my "people" make), does not compare, simply because of the time factor and the left over lactose, which the 24 hours yogurt turns into lactic acids completely giving you 100% lactose free yogurt.
Click to expand...

What starter cultures do you use Fadi?

interested if it is totally lactose free....... As I could make it with A2 milk and cover both bases
 
Fadi said:
Coles, IGA, Woolies, anywhere really. I like this one, no frills here:

View attachment 10960

But you do need an electric yogurt maker, otherwise you'd never get to 24 hours. Happy to share with you what I use and the method I apply if you're interested brother. Let me know...
Click to expand...

just saw this after I posted my question.

interested to learn how you do it.

i really would like to eat yogurt, but my gut dosent like dairy right now.

Uncertain in if it is the lactose, or the A1 casien that irritates my gut, but have avoided it just i case.

my first brew of kefir water will be ready in 2 days, and I have found some unpasteurised sauerkraut locally for a good price.
 
Jungnaut said:
Oh, I use natural pot set yoghurt from various local brands as well from the shops, farmers union being one of them. But I have a Easy-Yo system, which is like a keep-warm flask that you fill with water and the yoghurt making container goes into it for incubation. Would this work for 24hr yoghurt? If so I would like to know your technique! Much cheers in advance.
Click to expand...

Those easy-yo kits produce a reasonable tasting youghurt imo.


Fadi said:
Happy to share with you what I use and the method I apply if you're interested brother. Let me know...
Click to expand...

What is your method Fadi? Quite interested.
 
chocchillimango said:
yep, you just add it to the hot pan and warm through. Maybe add a dash of water or stock as it should braise rather than fry.
Click to expand...

The heat dosent effect the pro biotics?

I just ust got my hands on some good raw organic sauerkraut, was planning on just having it cold next to my chicken breast and vegie puree.
 
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