• How to make water kefir

    Do you make water kefir? Our grains are multiplying beautifully lately! Sorry… I’ve got ahead of myself… do you know what water kefir is? Well, like our milk kefir, water kefir is a beneficial probiotic beverage that tastes delicious. It’s so simple to make. The flavour is like a ‘dry, slightly fizzy lemonade’. Like kombucha it is first cultured by introducing a SCOBY (symbiotic culture of bacteria and yeasts) into sugar water – the SCOBY in this case are called grains. The beneficial bacteria and yeasts present in the water kefir grains metabolize the sugar, turning it into an array of beneficial acids and infusing it with beneficial microorganisms, additional B vitamins…

  • How to make kombucha: The ancient elixir

    As we wrote in our post about sourdough bread, we are sour lovers – you can read about making sauerkraut and kefir on this blog, so we thought it was about time for kombucha too. We take this fizzy, acidic and slightly sweet drink to parties and introduce people to it wherever we go… and the thing that constantly surprises me is just how much people love it, often putting down their alcoholic drinks to switch to this probiotic goodness! You can imagine how chuffed that makes me. The kombucha is made with a SCOBY, which is a Symbiotic Colony of Bacteria and Yeast that acts on sugar and tea to produce not only acetic…

  • The sour life: How to make sourdough bread

    We are sour lovers – sauerkraut, kefir, kombucha and sourdough bread. It’s not just that they are great for our bodies, providing us with billions of good bacteria and yeasts, but this sort of food is tasty too. Sourdough bread, in particular, is something special. We have friends begging us to bring them a loaf every time we visit and getting up early on a Saturday morning to bake fills my heart and stomach with so much love. The process of kneading, the aromas during baking and the wonder of eating  something that rose thanks to invisible organisms in our environment never fails to satisfy me. Bread is the staple…

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