I’m crazy for probiotics

November 17, 2013

I am really having fun these days adding lots of good nutrition to our diet using fermented beverages. I wrote about making kefir before, but now I have added kombucha and rejuvelac to my rotation. If you want to know more about these beverages, here is a link to a great site with tons of information. I also bought a book that I’d highly recommend titled Cultured Food for Life.so good for you! There is lots of information available online with instructions, but trust me, it is really easy. Here is the link to the information I used to grow my own SCOBY and get started.

wheatberries

The picture above is of wheat berries that are soaking for making rejuvelac, a fermented drink originally from the Baltics. This evening I’ll drain the wheat berries to get them started sprouting. Sprouting can take a couple of days. Once they’ve sprouted they spend a couple of days fermenting in water, and then the water is drained to drink.

I am having a lot of fun doing this, and I believe that the health benefits are worth the trouble.

More about Nancy

I'm Nancy, a US expat living in Mazatlán, México.

3 Comments
    1. I have started making flavored kombucha using stuff like ginger, jamaica and lemon.
      The stuff is great, especially cold and we drink it instead of soda pop.
      There is a fruit tea that is suppose to be popular in Mexico that I have heard of that is fermented but have yet to find anyone who has made it. Have you heard of it?

      1. OH BOY! Tancho, thanks for the tip. I hit Google and then hit paydirt… it’s called tepache. Here’s a link – I will go get some piloncilo and a pineapple tomorrow. Now another obsession! HA HA By the way, I am going to flavor some of my kombucha this time using ginger and lemon to start with.

        http://www.patismexicantable.com/2010/07/crazy_for_tepache/

    1. Have you ever make Kvass? It is another one of my favorites. You use bread, raisins, by grandmother use to make it all the time, it’s an old Russian fermented drink. Last time I made it I used Rye bread and it come out ok, but not as good as using the real dark bread available in the states.

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