Sandor Katz

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Why Kefir is a Habit to Maintain

Kefir grains with raw milk kefir Kefir: make your own and reap the rewards! I have been making kefir for the last four years. Kefir is a fermented drink, most often made with cows milk. Its similar to yogurt, but even better for you: 1) because of the broader range of beneficial bacteria it contains 2) and the greater ability of those bacteria to colonise your gut. 3) no need to heat the milk, as you do with yogurt, so better if using raw milk. 4) more beneficial bacteria in kefir than in sauerkraut. 5) bacteria adhere so you have a greater chance to improve your digestion, your intolerances, and your overall health. Kefir was my first entry

How to make Sauerkraut

Sauerkraut before pounding There is no mystery about fermenting vegetables. Its a traditional way to preserve food, and to use up winter vegetables to last through the cold, and to give added nutrition because of the beneficial enzymes that they produce. Just take a white cabbage, and a selection of other suitable vegetables, such as carrots, onions, cauliflower, celery, onions and turnips, with garlic and ginger juice thrown in, and maybe a few chopped up red peppers for added spice and colour (without seeds though). Grate the carrots and ginger, and thinly slice the other vegetables with a mandolin or by hand. Cauliflower should be quite small and so should the celery and turnips. You don't have to