HAPPY KOMBUCHA BLOG

In a world filled with quick fixes and trendy diets, one ancient practice has steadily made its way back into the spotlight - fermented food! Far from being just a culinary trend, fermented foods have been a part of human diets for thousands of years, boasting numerous health benefits and unique flavours. As we embark on a journey to embrace healthier lifestyles, it's time to rediscover the joys of fermented food and its incredible impact on our well-being. A Brief Introduction to Fermentation Fermentation is a natural process that involves the conversion of sugars and carbohydrates into alcohol, acids, or...

Before the age of refrigeration Fermentation was historically used as a food preservation process where sugars are broken down by bacteria and yeasts. As such, fermented foods are a great source of probiotics because they contain live bacteria. 

Autumn and winter present special challenges for culturing. Especially this year. As the weather cools, the methods for keeping cultures at the proper temperature must also change and adapt especially here in the UK when the weather can change dramatically from one day to the next.

Read how to keep your cultures warm without turning on the heating in this helpful guide. 

Postal workers are due to strike in a dispute over pay on 26 and 31 August, and 8 and 9 September.

We are expecting this to have a large impact on deliveries and therefore we will be suspending Most Royal Mail services during this period. We will be offering EVRI or DPD or Royal Mail Tracked 24. Please expect delays.

The great thing about flavouring your kefir with a second ferment is that as you have already removed the scoby (grains) you are not risking it by flavouring your Kefir this way. Never add anything to favour your kefir on the first ferment (f1) the ginger lemon and dried fruit that you add if you are following are recipe are not added top flavour they are added for minerals to help the grains.