I’ve made young green coconut kefir (yck) for going on 10 years and have moved through many learning curves. As a result, I can now whip up a batch of this delicious drink in much less time then I once did and with zero frustration. I hope my tips ‘n tricks help you be ready to dive in. My recipe here and a great visual here.
Short-Term Traditional Pickle Recipe
by Tara Carpenter, NC.
In Vermont, pickling cucumbers grow on the vine from July to mid-September. This rush of cucumbers inspired me to find a recipe for a traditional made pickle; one that stood the test of time and worthy of being passed down from one generation to the next. Most of all, I was interested in a recipe that did not use vinegar or canning methods (pasteurization) to keep the natural integrity of cucumbers alive and crisp.
After playing with various recipes, my sister-in-law pulled a pickle from her crock one summer day; the taste had the classic deli pickle firmness and was raw!! With no vinegar or heat involved.
Hemp milk kefir has a life of its own and needs a good amount of attention. This isn’t the kind of kefir that you make right before going on vacation or make and push to the back of refrigerator. This is the queen of kefir, the oh so spoiled one.
The good news is that hemp kefir will pay you back in many ways with its bubbly probiotic aliveness and the right touch of sweetness.