I could easily spend hours a day dabbling in the kitchen with cultures. Trying new combinations of vegetable ferments, spinning a batch of kefir into something new and exciting, or baking up something sweeter than usual with my sourdough starter all sound like a great way to spend the day to me. It’s part of my job, and I love it!
But let’s face it, I can’t afford to spend that kind of time in the kitchen unless it’s for work. And I’m guessing I’m not alone in saying that.
So, instead of spending free time I don’t have experimenting in the kitchen, I generally keep it very simple. Here are a few ways I streamline my making of kraut, kefir, and sourdough.