Hi Alain

I am so glad you tried making and liking the kefirkraut. It's music to my ear's
microbes... hehehe!


Chouinard, Alain wrote:

> Mmmmmmmmm.
> I could not stop spooning in the finished kraut !  with a bit of salt, it is
> so..........
>
> Thousand thanks to Dominic for experimenting and giving to the world !
> freely, such wonderfull foods as those presented on his site.   Heart.
>
> The kefir kraut fermented for 4 days.  After that period , I dumped the
> whole of the big jar content in a big bowl, and, with my hands (how great
> are hand to handle anything), mixed the lot, and retrieved the 3 kefir
> pouches still white and healthy.

Yes the grains stay very white and clean. In fact if they are only used once you
could put them back to making milk kefir again. Onl t he first few batches taste
and smell very cabbagee.

> I transfered the kraut in two 750ml jar
> with the liquid put on top---that liquid too, is so good.

Yes it has a kick-starter of a tang and taste to it like nothing else...

>
>
> Then, being left with 3 pouches, and no veg juicer, ....mmmm  I
> though...what to do.

You could put them in sugar water or as stated back into milk. I know I mention
not to use them for milk again but this is mostly because of the flavour f the
cabbage which some may not like in their milk (for those few batches) some
people amy think that they have gone off because of this smell but in fact they
aren't
I have made kraut form alternating the grains in milk and cabbage without any
problems. I use them in milk for most of the time and every month make
Kefirkraut with two.This ay the gains do not become adapted to the cabbage only
but become versatile between the two mediums

> I tried to rape a carrot and squeeze out the juice with my hand, but i ended
> with couple drops only.

I guess you could have tried pounding it with a mortar and pestle then adding
water to this pulp and squeeze it through a cloth. to extract the juice (and
water)

>
> So, I put the pouches in water with that bit of juice and add 1/4 of a
> cucumber, some radishes and some red peppers (all sliced).  Cover the pot
> and put it back into the cupboard.  Kefir grains are so little difficult
> about food....they will consume anything natural and good---!

Pretty much so.

>
>
> So, right now, I used cowmilk kefir, grape or apple juice kefir, kefirkraut;
> next will be the cheese.

No... next you will become a kefir grain... hahahaha!

> (Dom, I am pretty sure you did experiment about anything possible with the
> grains, didn't you??  Tell me more, about unconventionnal stuff (potato
> juice, sugarless kefirjam (or berry-kefir preserve), pumpkinkraut, !) when
> you have time.

About the sugar less jams. I don't' think that these would work because the
sugars are needed to help preserve the jams. The sugars are mostly converted
into other compounds like lactic, and acetic acid to mention a few when made
into kefir first. I make sugar less jams by half drying the fruits first, then
using an Italian recipe for making grape juice concentrate called "vino cotto"
[cooked wine] ( this is a misnomer because the juice is not fermented at all).
Vino cotto is made by boiling the grape juice down until it's reduced to about
1/2 volume (makes a nice natural sorbeigh when sprinkled on snow too!).
This is then added to the half dried fruits to help preserve them  (the fruits
are not cooked but only dried). This is one of my recipe .
By the way I make" kefir d Vino cotto" also... it's absolutely yummeeee.

>
> Alain

Peace and respect

--Dominic N Anfiteatro (dna)--

All we need is love, love... love is all we need ( you know who!)