Do you change your ferments to match the seasons? I do, but I didn’t really think about it too much until we moved off-grid and began to experience a closeness to the elements we never had before.
I bake sourdough much more in the fall and winter. Milk kefir is generally a three season thing as summers here just don’t make for good milk kefir. Vegetable ferments are all year except the three hottest months of summer. Kombucha can happen all year, if I’m on the ball about taking care of it in more extreme periods. And then there’s that beloved water kefir, especially refreshing on triple digit days.
So, with summer approaching and the construction on our off-grid kitchen nearing completion, I’m starting up the water kefir again.