HAPPY KOMBUCHA BLOG — vegan culture

Fermented drinks such as water kefir and kombucha and ginger beer are fun and very easy to make and drink. The bacteria and yeast in the cultures converts the sugars into lactic acid, a very small amount of alcohol, and a lot of carbon dioxide. In some cases too much carbon dioxide,  and as the drink continues to ferment, more and more gas is created. This gas creates pressure when it is sealed into a bottle and the more gas that is created the more pressure is created, and too much can cause problems.

Fermented foods add good bacteria to the gut. This good bacteria helps to do many things like strengthen the immune system and regulate appetite.

Fermented vegetables are a great and tasty way to get a daily dose of probiotics to maintain gut health.

Fermenting veggies is a cheap and tasty way of adding good bacteria too the gut!

Fermentation can also add nutritional value to whatever you ferment. The bacteria produce B vitamins, omega-3 fatty acids, and digestive enzymes not present before fermentation. During fermentation, good bacteria also helps predigest all the vitamins and nutrients in the vegetables themselves, making them more bioavailable to the body. The health payoff of this nutrient boost can be huge.

  Kefir grains are very sustainable and economical. With gentle care, these grains can be recycled endless times. There are two varieties of kefir grains: water kefir which has a yellowish/clear crystal colour depending on the sugar they have been fed and milk kefir which has a white creamy cauliflower-type appearance. Both are delicious and have many health benefits. Kefir can be taken by all generations, from young to old, male and female. It is safe and nutritious. Since milk kefir grains feed on lactose, kefir is perfect for individuals who are colon sensitive and lactose intolerant. The good thing...

The question we get asked the most about Sourdough is, do you have to use Rye Flour? The answer is no, you can use any kind of flour (although different flours will give different results) personally i recommend bread flour if you are not using Rye flour, however we would encourage you to give Rye a try.  Why use Rye? Sourdough rye is an ancient food. Its rich, full flavour and deep colour is the basis of a large number of traditional breads. Today, modern wheat has displaced rye, making many beloved breads less common in bakeries and on our tables. Before cooking with rye flour,...

The awesome thing about water kefir is that you can really flavor it however you want. It is very forgiving and you can be as creative as you’d like. Everything from fruit, to juice, to herbs, to flowers. The sky is the limit for creativity! and there really is nothing nicer than sitting on a sunny day with a chilled homemade bottle of water kefir!    Before we get started, here are a few things to remember: For all of these recipes, proportions are given for 500ml flip-top bottles. If you’re using smaller or larger bottles, you can adjust the...