Women2Women Winter 2016

I started just buying kefir and kombucha. These two beverages are rich in healthy “good” bacteria. Kefir is more like a runny yogurt where as kombucha is made from tea and is more like soda, carbonated and with a strong taste. Fermented foods can include things like sauerkraut, yogurt, fermented veggies, pickles, and kimchi.

My first sip of kombucha was incredibly fizzy and had almost a vinegary smell. I was skeptical but sipped slowly and was surprised that it wasn’t so bad. I quickly developed a taste for the fizzy tea, sampling different flavors and brands. Several local grocery stores and specialty health stores in Berks County carry both kefir and kombucha offerings, so it was easy to find.

My husband started drinking kombucha, too. At the time, he was a daily ibuprofen popper, thanks to years of competitive sailing and sports. He told me one day as I was making a grocery list that we were out of kombucha and that I should get more. “I don’t know what’s in that stuff, but I feel better after I drink it.” Soon the daily dose of ibuprofen wasn’t necessary.

That was a testament I hadn’t expected but I was also feeling the effects of this powerful drink. I introduced kefir to my kids and it became a favorite. It was also great in smoothies. I even found kefir popsicles! It was having a positive impact on my family but what was it doing?

Read the back of a kefir bottle and you’ll see a lot of “lacto-” words referring to the many strains of bacteria present, in addition to the yeast strains. Kefir is typically made with milk and is naturally lactose free as the lactic acid is eaten up in the fermentation process. You can also make water kefir and use milk alternatives. Homemade kefir is thought to have between 30–56 strains of good bacteria.

Yogurt? Just 7–10.

A kombucha bottle will reveal it has 1 billion organisms of Probiotic Bacillus, among other things. Kombucha is thought to detoxify the liver (yes, it’s great for a hangover cure!), improve eyesight, relieve headaches and migraines, improve digestion, help heal ulcers and ease joint pain.

When I began researching how to make these fermented foods at home, I was surprised to find a whole online community of avid fermenters and bloggers eager to share their experiences. Many will tell you that making your own fermented foods and beverages provides you with a much more powerful bacteria for your gut, as well as it being much more cost-efficient. Kefir, kombucha and fermented foods can be expensive, especially if you are trying to put them in your daily diet.

I decided to start with kefir grains. I ordered my starter pack online and within a day received some milk-white-looking grains in small plastic bag. It reminded me of large tapioca or cous cous.

I was fermenting in mason jars, but I found making kefir to be a little tricky for my first attempt. I had so many questions and so Continued on page 40 berkswomen2women.com 39