Podcast Episode 78: Fermenting Tips That Nobody Else Talks About

Are you confused about how to make kefir, kombucha, and cultured veggies? I have lots of ways to help ferment faster and easier than other methods. I've been doing this for 17 years and I have tips that can really help you. Tune in to find out more.
References I talked about:
www.culturedfoodlife.com/epis...
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Warmly,
❤Donna❤

[@Winnie-2609]

1. Use lids for everything except Kabocher and water Kefir. 2. Don't need weights for fermented vegetables 3. Use any kind of jar. 4. Leave the ferments on the bench out of direct sunlight 5. Dont ferment too long. Longer is not better. 6. Kefir 24 hours 7. Cultured vegetables 6 - 7 8. Don't wash your kefir grains 9. You can use stainless steel strainer or spoon. 10. You can use metal lids, just keep a gap 11. Second ferment kefir by adding a small strip of orange peel. 12. Rebuild your gut after antibiotics. Feed Prebiotics of nuts, seeds, fruits and vegetables. 13. No 2 ferments are the same. Make ferments often, eat daily.

[@fragranthills]

“Thank you”….cannot fully express my gratitude!

[@pedintx]

Thank you for everything you do. I love making and drinking my kefir every day. I never get tried of your teaching. The sound of your voice is so pleasant and soothing which makes listening to you that much better. With love, Paul

[@CulturedFoodLife]

Thank you so much Paul, this is very kind. I am so happy you are loving kefir like I am!

[@lisasilvas5144]

Just starting,I m grateful I found you.!God bless you Donna!

[@followerofchrist4064]

Thank YOU-Donna, you are such an amazing lady and so calming to listen to and understand!

[@CulturedFoodLife]

Thank you for the kind words Rhonda!

[@griffcollins3019]

Thanks Donna , from Worcester, UK. Learning something new every day. Kefir is going great so is l reuteri. Next stop Kombucha. Keep up the good work. You’re helping a lot of people. Kind regards, Griff.

[@paullemay3218]

Thank you for taking the time to put together and share another great podcast. God Bless. 🙏🇨🇦

[@CulturedFoodLife]

Hope you enjoyed it!

[@paullemay3218]

Donna Schwenk Absolutely. Always something to learn. 👍

[@rachellebrewer9933]

Better late, than never! Glad I listened to this before starting my next batch of Kefir. Thank you for all the tips!!!

[@allheartandsong]

I have been making my own kefir now for about a week and am obsessed. I love it and my kids love it when I blend it with frozen mango. I always second ferment it with lemon peel, strawberries or orange peel. You sent a tablespoon of grains and they have already grown to about 3.5 tablespoons. I measure everyday and am amazed with how much they have grown. I have told a couple people about it and get some strange looks. I have eczema and some acne now and believe I am detoxing. Yesterday I had a bad headache. I really believe in this stuff!

[@CulturedFoodLife]

Love this Mary! Yes you can certainly go through a healing crisis/ detox period. But so happy you are having so much fun! You can learn more about the healing crisis here: www.culturedfoodlife.com/the-healing-crisis-and-cultured-foods/

[@shgoldie]

I have another question about Kiefer once I’ve made a batch of Kiefer from goats milk, and then decide to try and make a batch with. Let’s say almond milk. Do I have to get a whole new culture or can you cross pollinate with 2 tablespoons of the goats milk kiefer and put it into almond milk?

[@amypournoury9790]

I’m so thankful and grateful and most of all so blessed that I found you!! I’m very new to fermented food. I’m so excited to learn more about Kefir! My husband and I have only been manikin and drinking kefir a few weeks now and we already feel the difference! Thank you! Amy Jo

[@CulturedFoodLife]

Thank you for listening Amy!! I think you'll love this new kefir journey!

[@johnraina4828]

I'm crazy about my kefir.. I watch it grow and talk with it sometimes... I think it's like it lol

[@CulturedFoodLife]

I do the same!

[@glendajones4044]

Donna thank you for the information about putting a lid on the milk culture as I have been using coffee filter with a rubber band.

[@barbaradearman5438]

Me too! Thanks Donna!

[@marcydavee9783]

Thank you Donna! You have really peeked my interest!❤️

[@CulturedFoodLife]

You're most welcome!

[@wendyreuther8974]

I do drink kombucha, and love it, (in small amounts, otherwise it gives me gas), but I avoid it at the end of the day, because of the caffeine. Don’t you find that drinking it in the evening disrupts your sleep? Thank you so much for all these helpful tips!

[@barbaral3292]

Awesome info !! Just ordered your book😊👍 God bless❤️

[@glendajones4044]

Wish I had known these things about cultures 20 years ago, I’m 72 and learning so much to teach my children and to better my own health, thank you again Donna for all of your help. God Bless You.

[@mothershelper1981]

I could have written that. The exact same thing is true for me. Just turned 73 and just finding out about cultured foods in the last few months.

[@barbaradearman5438]

I am almost 72 and just learning to make my kefir…very exciting and my body is full of anticipation!

[@rhondamontiel3827]

Great info. Thanks for giving us some new info

[@carlahahn5074]

Many questions answered. Thanks so much!

[@dimples3571]

I use cutting edge starter to culture my veggies ! Wowza🎉 Did I hear I correctly- that I can use the brine from that batch to start another batch?? If correct, how much for a gallon? Here’s the info I found on: cultured food life Amounts of Brine to Use To start another quart or half-gallon jar of vegetables, use 1/2 cup of brine. (If you have more brine than 1/2 cup, you can use this as well.) To start a gallon jar of veggies, use 1 cup (or more) of brine. Thanks tribe ❤

[@nijmegenanimalactivism1613]

Thanks!!

[@shgoldie]

I just ordered a bunch of starter cultures, both for Kiefer, yogurt, and cultured vegetables! I just listened to this about the vegetables and wonder about how much of the Brine once I’ve done one batch I take to make another batch because I assume we get to reuse the Brine I don’t have to order a culture every time?

[@chriscatarall2568]

Thank you so much for this video as you have dispelled so many myths that goes with the fermentation process. 👌🤠

[@CulturedFoodLife]

You're very welcome! I'm glad I could help!

[@DarleneDeSilva]

Thank you

[@mauracruz6649]

Thank you God Bless you wonderful women 👍👌👍👌👍👌🙏😇👏👏👏👏

[@citytee]

Donna, i use pickle pipes by ball... it works great on my veggies. For my Kieffer i just use white plastic lid. It all works great for me. Im so happy to find you, keep up the great work and continued success and blessings to you. 💗💗

[@CulturedFoodLife]

Both options work wonderfully! Thank you for listening!

[@deborahtofflemire7727]

So glad you brought this up. I was first told to use a cloth and started to have problems.The company I bought my milk kefir from told me to cover my kefir grains tight. To stop other bacteria from harming my kefir. One more questionCan I reuse the brim that I make from starter culture ? And if I can do I just pour it write on once my jar is full of my vegetables.Will I need to add more water.? Thank you Donna

[@mothershelper1981]

This is a great question. I hope someone will answer it.

[@evelyny7037]

Quick question! So I’ve been doing the easy Kiefer for a while and I’m wondering how I will know when it’s gotten too weak to be affective? I know it might appear a little thinner and with fewer of the little clumpy things not technically grains I guess… But I was wondering if there’s sort of a rule that you follow to know when to start again? I just bought some of your kefir grains and I’m getting excited to start that, but I’m still enjoying the quick Kefir! Thx!

[@LydiaWhitmer-ou9kd]

Hello Donna, I’m new to this and want to know what do I do with my extra grains form my kefir? Plz help

[@adorableadornments1101]

Great helpful podcast! I just wish someone could find out why I am allergic to Kombucha. I have extreme histamine intolerance with it. i love the stuff, but had to quit making it.

[@CulturedFoodLife]

Hi ! send us an emails we might be able to help! [e-mail]

[@2711marcus]

This is one problem with fermented foods they are high in histamine. If you are sensitive to it then you are going to have allergy like symptoms.

[@CulturedFoodLife]

@@2711marcus A healing crisis and detox reaction often get mistaken for a histamine intolerance, this is a common problem for some. However a true histamine intolerance comes from an imbalance in the gut and cutting out all histamine foods will not help in the long run. However there are ways to heal. healinghistamine.com/histamine-safe-ferments/

[@adorableadornments1101]

@@CulturedFoodLife I had been drinking the kombucha for a long time, every day for months. I highly doubt it was a Herxmeier reaction. After I quit drinking it, all the symptoms cleared up. I will look up your healing article. Thanks.

[@adorableadornments1101]

@@CulturedFoodLife Your article was interesting but complicated to implement. Also, her cookbook and menu cost money, so that's out. I can eat Kefir okay, and cultured veggies, but not Kombucha. Maybe the tea is what I am allergic to, but unfermented, I seem to be able to handle some.

[@TatjanaGnjidic]

Oh, no , i put mu first kombucha ever in cabinet before 2 days. What to do now, please help, my room is small,in kitchen is no free space can I put it on my working desk in room? How to move it now, is not it a rule that it does not move? I am slightly open my cabinet is that enough?

[@CulturedFoodLife]

Hi! Its best to put it out in the open. a Kitchen coutner on open bookshelf or even even on top of the fridge! You can move your brew, but just know that your scoby that is starting to form will fall and it will start over with forming a new one. This is ok, but it means that this next scoby will be very thin and you shouldn't go by the look of it to know when your brew is done. so always taste test around day 6 :)

[@katariinakuusk3501]

❤❤❤

[@deborahtofflemire7727]

Another question DonnaDo all vegetables ferment the same .I am having a terrible time with zucchini .It goes to much

[@CulturedFoodLife]

Hi! No they do not ferment the same. They are all very different. Zucchini should only be fermented 2-3 days and make sure its fresh when you ferment it or it will go very soggy. Also make sure you use enough salt. This is one of my favorite squash recipes, you can leave out the honey if you don't want a sweet recipes : www.culturedfoodlife.com/recipe/claires-cultured-squash/

[@deborahtofflemire7727]

Donna Schwenk thank you

[@revealanation7778]

Do you know why my kefir grains are getting mushy?

[@CulturedFoodLife]

Hi! Are you sure you have actually kefir grains? They should be slightly squishy and gelatinous but not mushy. If you can completely squish them in your hands and they disappear then you are touching kefir curds and not kefir grains.

[@revealanation7778]

@@CulturedFoodLife ... yes, they were doing well for so long. They are a little better now. It's been really warm in my house, and maybe I'm not giving them enough milk.

[@CulturedFoodLife]

@@revealanation7778 They'll need more food or shorter fermentation time if your house is super warm. (above 75)