Ferment Frenzy

by lydia on March 21, 2012

Fermentation is a marvelous art that gets me rather excited with all the possibilities! I have been rather like a mad scientist over here in my kitchen brewing up quite a variety of tantalizing ferments! Many of my recipes are shared here on my site, with many more to come I am sure. Find those recipes here on my recipe page. Today I wanted to share even more variety with you, by revealing some great tips and recipes from others.

We know that fermenting our foods causes them to become a far more healthful food to consume. Not only does fermentation often add beneficial things to our food, it actually breaks down some of the things that would be harmful to us. For example, are you familiar with acrilymides? I never was either. I could have lived my whole life not knowing until I started hearing some buzz about it. This post by Kerry Ann, touches on what they are and how to avoid them. It’s also a recipe for ‘Fermented French Fries‘. Wowsah! Who would have thought of fermenting fries?! Be sure to check out this post it’s a great source of info. and ‘food for thought’! (yes that was a pun, you can giggle at my cheeziness now….)

Amanda Rose writes an excellent article on the health benefits of kefir. It’s a rather long post, but covers so many facets of the benefits of consuming milk kefir, as well as how to use the grains. One thing not mentioned in Amanda’s post, is that you can make coconut milk kefir with milk kefir grains. I love this method since I don’t tolerate milk kefir. In fact, I think I’ll go start a batch right now!

And this orange cream kefir looks delicious too! I bet it would be good in coconut kefir as well.

Jessica of Delicious Obsessions has been doing a series where she posts a new ferment recipe each week on her site. Here are a few of my favorites:

Fermented Garlic -Oh my! Have you tried this yet? I had some on hand all winter and it was such a great way to help fight any bugs off, not to mention add lots of ‘flavah’ to my breakfast eggs! Gotta try it folks, just gotta!

Sauerkraut – for as much and as often as I eat sauerkraut, I have not yet posted a ‘How To’ post on sauerkraut. I’ll get to it someday. But Jessica makes it much like I do, so be sure to check it out here and start making some. Like yesterday.

Blood Orange Marmalade- now this just looks so exotic and amazing, I want to eat it right off the screen. Seriously. I need to make this!

I am super excited to try this next ferment idea. I love hibiscus! I often use it when I second ferment my kombucha. This fermented hibiscus tea or water kefir idea thrills me to no end. Don’t know why I hadn’t thought to add hibiscus to my water kefir? Thanks Amanda for this awesome idea – I can’t wait to try it!

I’ve got to throw a shout out for my current favorite super star ferment, beet kvass! I did not like it the first dozen, okay maybe more like 2 dozen times I tried it. BUT, I drank it anyway. Then I realized I just didn’t like the recipe or how I was brewing it. So, I played around a bit and came up with this recipe. I love the health benefits beet kvass provides me with. I also love that it is quite a powerful intestinal mover. Yep. Just the other day, I discovered a forgotten bottle of beet kvass in my cupboard hiding behind a gallon of kombucha happily brewing away. As soon as I saw it, I knew it was gonna be kick butt good. And, I was right! I really prefer to let my ferments sit out and brew as long as possible before refrigeration. I think they get more flavorful, and who knows perhaps even more nourishing. This bottle of beet kvass had some serious effervescence going on. When I opened that topper, it popped like champagne and some vapors came wafting out for almost 30 seconds. POTENT BREW! Love it!

(it was so good I drank almost half the bottle right off the bat!)

What about you, how long do prefer to ferment your beet kvass?



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FarmgirlCyn (Cindy) March 21, 2012 at 1:33 pm


This is the link to my friend Pam’s site….she posted this recipe for beet kvass that is SO good! I can’t drink the uber salty stuff and this was perfect!

FarmgirlCyn (Cindy) March 21, 2012 at 1:35 pm

I have to be careful this growing season to not over do the ferments. We have a new fridge, and it is a lot smaller than the old one. I still have nearly 1 gal. of fermented pickles, sauerkraut, kimchi, and several jars of escabeche that are threatening to tumble out every time I open the fridge!

Connie March 22, 2012 at 11:26 am

I make coconut milk kefir, and was told that the kefir grains can not live by coconut alone.. you need to put them back in animal milk often or they don’t do very well.

lydia March 22, 2012 at 12:06 pm

Yep, you are right Connie. I am pretty sure I included that in my post about coconut milk kefir!

Hibiscus Tea July 25, 2012 at 1:57 am

Hey Lydia, how does your fermented hibiscus tea with water kefir taste like? I think this idea is really great so I’ll give it a try this weekend. :)

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