Pass the Awesome! An experiment about life and the way it moves me |
Water kefir is a culture that goes by many names. Tibicos, japanese water crystals, and tibetan mushroom grains are all legit names as well. Whatever you call it, it is a probiotic for us. The culture itself is a symbiotic mass of yeast and bacteria is a polysacharide matrix. In other words, they are little gelatinous blobs of strange.
Very much like kombucha, the organisms grow in a sugary liquid. Unlike kombucha, this liquid isn't classically grown on sweet tea, and it does not end up tasting like vinegar. So long as you give it something more nutritious than refined white sugar, it should do fine. It is a lactofermenting culture- this is key. That is in the same realm of pickles, kimchi, sauerkraut, and other fermented products. This means that when making a lactofermented product like, say, kimchi, the liquid from water kefir can be added at the start to inoculate the mixture. In other words it will kick-start the process and act as a type of insurance against nasty bugses (as Gollum from lord of the rings would likely say it). I will be trying to make a variety of things with these low-upkeep globules. I'll keep you updated
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July 2015
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