Fermented foods are a must around here. I make my own sauerkraut every year and am always brewing kombucha. When we had fresh goats milk (sigh) there was always kefir in the fridge.
Sauerkraut is my husband’s next ‘to-do’; he grew up on it, and loves it. And he buys the Kombucha drink every week at the grocery - hasn’t tried making it yet.
Thanks for the Turmeric suggestion for the pickles; I would like that!
I used to make my own yogurt, and will get back to it after this damn lo-carb diet is done :-)
-JT
How do you do your kombucha? I would like to give it try, but what to hear some other’s experiences first.