From the Editor: Please welcome Suzanne, Cultures for Health Customer Support Rep and Cultured-Kitchen Keeper.
I’ve been stuck in a rut with my home cultures. Don’t get me wrong, it’s a nice rut! I love my plain kombucha, water kefir flavored with lemon juice, and kimchi. My kiddo eats cultured carrot sticks regularly and doesn’t complain. And in summer, I make cultured salsa nearly every week.
But I am a creature of habit. I don’t vary much in my routine or use the finished products in many other recipes. Sure, sometimes the kombucha jar is more handy than a bottle of apple cider vinegar, so I use a little in my salad dressing. Not very inspired.
I lead a fermentation workshop at a local Education Resource Center, and while sharing new recipes with kids and parents, I realized that it’s time to branch out and get a bit more daring with my own cultured foods. At our last meeting, I brought jars of finished water kefir, and we not only flavored and bottled the kefir, we also made a salad dressing and a dessert. They were both delicious!
I knew a berry dessert would be a big hit with the kids, so I chose to make Blended Berry Water Kefir Gelatin. It was super easy to make, and I know it will be great to have a cool, refreshing dessert that requires only a few minutes of preparation for the summer.
The Water Kefir Honey Mustard Salad Dressing was well-received by both kids and adults alike. While the water kefir in the dressing didn’t add too much in the way of flavor, I was pleased to find another way to make my weekly salad dressing into a probiotic food. The dressing was tasty and made a lovely addition to a plain bowl of salad greens.
This experience made me realize just how versatile cultured foods can be. My next move is to get back into a routine with milk kefir grains, because I can use the finished kefir in so many different ways.
What’s your next adventure with cultured foods?