Fermented foods are a hot health topic-and for good reasons. LIVE BENEFICIAL bacteria-particularly those in our gut-may improve digestion, boost immunity and help us maintain a healthy weight. …
~ Fermented foods, like ‘Pasture-RAISED’ yogurt (not Modern dairy)
& Kimchi ~ If too Spice ~ Combine with Fermented Sauerkraut & will tone both down to very pleasant! Fermented foods are rich in probiotics.
The good bacteria grow during the fermentation process~

~ AVOID TAKING A PROBIOTIC ‘SUPPLEMENT’
~ THIN SLICE OF WHAT THE BODY TRULY NEED TO SSTAIN WELLNESS & AVOID DISEASE!

7 Must-Eat Fermented Foods for a Healthy Gut | EatingWell
http://www.eatingwell.com › article › 7-must-eat-fermented-foods-for-a-healthy-gut

Fermented foods are rich in probiotic bacteria so by consuming fermented foods you are adding beneficial bacteria and enzymes to your overall intestinal flora, increasing the health of your gut microbiome and digestive system and enhancing the immune system.Oct 1, 2018
The health benefits of fermenting | BBC Good Food
https://www.bbcgoodfood.com

** The probiotics in PASTURE-FED RAW yogurt & DAIR ~ farmers are easier to locate now ~ Farmer’s markets or Google Local Pasture-Raised Dairy Farms ~ Pasteurization is not necessary ~

** Unlike Modern GMO ‘Factory farm Pasteurized (Heat altered) ~ has an expiration date ~ in additon to GMO feed & Cortisol from Stressful UNETHICAL FARM CONDITIONS ~ BAN GMO ~ FACTORY FARMS COLLAPSE & Put the Local Farmer BACK-IN-BUSINESS!

** RAW PASTURE-RAISED ~ HAS NO ‘EXPIRATION DATE’ ~ in 3 weeks turns from ‘sweet’ to sour cream or buttermilk with live enzymes & beneficial bacteria ~ STILL IN TACT!

EATING WELL
http://www.eatingwell.com/article/281916/7-must-eat-fermented-foods-for-a-healthy-gut/

~ 3 Surprising Reasons Your Gut Health Matters
http://www.eatingwell.com/article/288067/3-surprising-reasons-your-gut-health-matters/

** 1. Sauerkraut
Sauerkraut is good for more than just topping a hot dog. Made from just cabbage and salt, this fermented food delivers a healthy dose of probiotics and fiber. You can make your own or buy sauerkraut at the store. The kind sold in the refrigerated section will have more probiotics than shelf-stable canned or jarred varieties.
Recipe to Try: Simple Sauerkraut

** 2. Kimchi (If too Spice ~ Combine with Fermented Sauerkraut & will tone both down to very pleasant)
Sauerkraut’s Korean cousin, this fermented cabbage dish is spicy. Look for it in the refrigerated section near other Asian ingredients or pickles and sauerkraut. Eat it on it’s own or try it as a burger topper or atop tacos.

** 3. Kefir ~ PASTURE-FED Yogurt (NOT MODERN ‘DISEASE-CAUSING’)
A fermented milk drink-it tastes like drinkable yogurt-kefir is full of calcium and probiotics. Seek sources outside America ~ European RAW cheeses ~ Whole Foods!

** 4. Kombucha & WATER KEFIR ~ EASY & INEXPENSIVE TO MAKE EACH WEEK AT HOME!
Recipe to Try: Homemade Kimchi
Kombucha is a tangy, effervescent tea-typically black or green-that’s rich in good-for-you yeast and bacteria. The drink is often flavored with herbs or fruit. You can find kombucha in natural foods stores, farmers’ markets and your regular grocery store. A tiny amount of alcohol is sometimes produced during fermentation-usually less than 0.5 percent alcohol by volume (although some have been found to have closer to 2-3 percent) If you’re not into the sour taste, you may just have not found the right brand or flavor for you.

** 5. Miso (FROM OUTSIDE US (GMO) JAPAN ~ GOOD SOURCE
A fermented paste made from barley, rice or In America GMO soybeans, miso adds a nice umami flavor to dishes. It’s bold, so a little goes a long way (which is good because it’s also high in sodium). Miso is typically found in soups, but also makes salad dressings and marinades even more delicious and gut healthy.

** 6. AVOID Tempeh & TOFU – IF FROM ‘MODERN’ SOY Likely GMO –
‘DISEASE-CAUSING’~ labels not regulated ~may be deceptive ~
~ Until GMO in Banned in US! It is not worth the risk!
** Tempeh & Tofu ~ only made from naturally fermented soybeans.

7. PASTURE-FED Dairy, Yogurt (Brain Heathy Fat & Protein) ~ (NOT MODERN ‘DISEASE-CAUSING’- becomes cholesterol or Alzheimer’s Tau plaque!
Yogurt is made by fermenting RAW milk. Yogurt labeled with the “Live & Active Cultures” seal guarantees 100 million probiotic cultures per gram (about 17 billion cultures in a 6-ounce cup) at manufacturing time. Even yogurts without this seal contain probiotics. The probiotics in PASTURE-FED RAW yogurt farmers are easier to locate now ~ Farmer’s markets or Google Local Pasture-Raised Dairy Farms ~ Pasteurization is not necessary ~ unlike Modern GMO Factory farm Pasteurized (Heat altered) ~ has an expiration date ~ RAW PASTURE-RAILSED HAS NO EXPIRATION DATE ~ in 3 weeks turns from ‘sweet’ to sour cream or buttermilk with live enzymes & beneficial bacteria ~ STILL IN TACT!

Easy Water Kefir Recipe For Brewing Success!
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Why Brew Water Kefir vs Kombucha?
Its easy & fast! The typical water kefir recipe calls for 24-48 hours fermentation time. Kombucha takes 7-14 days per brewing cycle.
Small batches are good! Due to the shorter fermentation time, making smaller amounts works best – perfect for one person. Kombucha is best made in 1 gallon size batches or larger.
Its diverse! Water Kefir may have 400+ types of organisms that repopulate the gut and boost immunity.
Its not too sour! Some people find Kombucha too tangy to enjoy. Water Kefir has a lighter profile that many fermentation newbies enjoy.
Its free! Dairy-free, caffeine-free, and vegan friendly. Plus it reproduces rapidly so you can share with friends or feed extra grains to the chickens.

Read More ~A Grain by any other name…

Water kefir has a bunch of neat, old names. Here are just a few.

Tibicos, tibi, sugar kefir grains, Japanese water crystals, California bees,
Tibetan Sea Bees, bébées, African bees, ale nuts, Australian bees,
balm of Gilead, beer seeds, beer plant, bees, ginger bees,
Japanese beer seeds and vinegar bees
What other names for Water Kefir have you heard? Drop us an email! ~ Hannah

As bacteriosapiens with over 500 organisms living inside of and on our bodies, we need a variety of ferments to keep our digestive and immune system health and strong. Many might find Kombucha a bit too tangy at first. New brewers may get impatient with the longer fermentation time. However, the typical Water Kefir recipe requires only 1-2 days from start to finish! This makes for a much lighter tasting brew. Plus it’s loaded with healthy bacteria and yeast which delivers a nutritional boost in living form. Passed down through the generations, this simple ferment can provide a delicious, probiotic alternative to he chemical laden sodas, energy drinks and pasteurized juices that populate store shelves. Water kefir is dairy free, grain free and vegan friendly. Check out our water kefir recipe below! (Water Kefir FAQ Here)
https://www.kombuchakamp.com/water-kefir-faq-frequently-asked-questions’

Sweet but somewhat bland without a second ferment, flavored water kefir is reminiscent in taste and effervescence of a natural soda pop. Similar to Kombucha and dairy kefir, water kefir “grains” (named for their appearance only) are a SCOBY that digests sugar to create beneficial probiotics. Unlike Kombucha, the water kefir recipe does not call for tea, so there is no caffeine. This also means there are not as many powerful enzymes and acids in water kefir. But water kefir does contain a higher number of beneficial bacteria.
The water kefir grain is a mixture of bacteria and yeasts in a polysaccharide biofilm that act in symbiosis, creating a culture that is stable. Where the grains originated for certain, like all of the fermented food starter cultures, is difficult to pinpoint.

What are Water Kefir Grains?

Water kefir is a name of convenience. Due to the similarity of the appearance of the “grains”, these two distinct fermented beverages now share a common name. The traditional names for water kefir grains perhaps explain a bit more about their origins and usage. Since a rose would still smell as sweet, we also assume that kefir water has much of the same benefit that lead to its cultivation and sharing since ancient times. Or has it changed over time?
The kefir grain is not actually a grain but rather, a symbiotic polysaccharide containing both yeast and bacteria that ferment sucrose into a lightly sweet and bubbly brew that repopulates the gut with healthy organisms to balance the digestive and immune system.
Plus, it is super easy to flavor in a myriad of ways providing infinite variety. They can also be utilized with other substrates to create unique beverages with additional benefits. These include fruit juices and coconut water. Want to ferment nut milks? Milk kefir grains work best for that.