I’m a big fan of both water kefir and kombucha. They are delicious, easy to make, and I can generally keep them going in my kitchen no matter how crazy life gets. I also love them both because they are incredibly versatile. Having a batch of either going at any one time not only means having a delicious probiotic beverage but also an ingredient or culture for any number of other foods.
More from the Cultures for Health Blog
Kids’ Kombucha Experiment
Blog Post: Cheesy, Sprouted Sourdough Rolls: Monkey Bread Style
Blog Post: Cultured Cream Puffs: Gluten-Free