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[Carolina Schmalzried]

Youwill need a glass jar - we recommend a quart jar with a lid. A plastic lid is best, but a metal lid will work too. A spoon and a strainer will be needed if you use kefir grains, but you don't need them if you're using Easy Kefir. ( see the next step)

Kefir Grains are a wonderful way to make kefir. They will reproduce and last a lifetime (if you don't kill them with heat or starve them by not feeding them). I've had mine for almost two decades and they keep making me kefir, and grow and double in size each week. Kefir grains are not really grains but rather combinations of good bacteria and yeasts that infuse your milk or non-dairy milk with over 50 good bacteria and good yeasts. They look like little pieces of cauliflower and feel a little rubbery. They're tough little guys and you can pull them apart, and they just grow more. Kefir grains are a little like having a pet. You have to feed and take care of them but that's easy to do and I can show you how. I love my kefir grains and they changed my life and health. I still have kefir every day. It's a must for me and keeps me healthy! You will need to either find or purchase kefir grains. Donna's Live Kefir Grains - My personal kefir grains!

Now that you've gathered your ingredients and starter culture, click on the recipe you need for the method you chose. If you are using live kefir grains, watch this video or click this recipe. The video teaches how to make kefir with live grains, how to make kefir cheese, and how to second ferment your kefir. It also has lots of information about why kefir is so good for you.

Once you get the hang of making kefir, I encourage you to start second fermenting it. Not only does second fermenting increase the nutrients in your kefir, it also makes it taste a LOT better! I always second ferment my kefir. It's not hard and I encourage you to try it and see the difference!

Place your kefir grains in milk. If you have 1 tablespoon of grains, store them in at least 2 cups of milk, 3 is better. I like to make sure that they have plenty of food to eat. If you have more grains, add more milk accordingly. Then you place this in the refrigerator. This will last for one week. Coming home: When you return home strain off the milk that the grains were resting in and discard (you can also give this to pets!) and put them in new milk to make kefir. The grains will be a little slower making kefir when you first take them out of the fridge. The cold slows them down a bit, but the second time you make kefir they will be back up to speed.

If you're going to be gone for more than one week, then I recommend you freeze them in milk. Store them in a jar in the amount of milk you regularly use, leaving a little room at the top for expansion when it freezes. Store in a glass or food-grade plastic jar with a lid and place in the freezer. You can store this for several months and they should be fine. They will take a little while to wake up when you remove them from the freezer, but once they thaw, strain them and give them fresh milk After a few days of making kefir, they should be fine. You will need to discard the milk they were stored in. Freezing kefir grains should only be done once in a while. Freezing and thawing them continuously can diminish or kill them, but once or twice a year should be fine

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Food blogger/photographer, kitchen coach, and yoga teacher based in Chicago. I help women find food freedom and and help them on their holistic wellness journey through kitchen coaching, VIP days, group and private yoga + more!

Yep. It takes time and a little more oil than you might think to achieve that dark, crumbly, crispy-yet-slightly-chewy taste and texture of well-cooked ground pork. The soy sauce and sesame oil add both umami taste and colour to help the tofu mimic meat, and the overall result was nothing short of genius.

At about the same time this culinary miracle was finished, so was my miso soup broth. A few ramen noodles and a well-placed egg later, I was face-down, shamelessly slurping away in my huge bowl of satisfyingly spicy, soul-lifting, virus-blasting comfort food.

Prepare the block of tofu by wrapping in several layers of paper towels or clean kitchen

towels and squeeze to remove as much moisture as possible. Setting it on the counter and leaning with both hands on top of the block a few times works well. It will begin to crumble, which is perfect.

Meanwhile, heat the neutral oil over high heat in a non-stick skillet until shimmering. Add the crumbled tofu to the hot oil and stir immediately to coat the tofu in the oil, breaking up larger pieces with a wooden spoon. Now shake the pan to distribute the tofu and let fry without disturbing it for a couple of minutes to allow the tofu a chance to brown. If you feel like the pan is too dry, add a little more oil throughout the process. Keep frying and stirring occasionally until the tofu is darker in colour. When the crumbled tofu is well on its way to a deep golden colour, it should resemble cooked ground pork.

Add the soy sauce, sesame oil, and sambal oelek; stir-fry for a few more minutes until the tofu is well browned. Remove from heat and use immediately, or store in an airtight container in the fridge for up to 1 week.

Before the 1950s, most bread bakeries ran two shifts of workers because the dough was fermented throughout the night with a long and slow process using a culture that contained the lactobacillus bacteria. This slow process was necessary for bread to be properly digested. In the process of making sourdough bread, the bran in the flour is broken down during the long rising time, releasing nutrients into the dough. Only when wheat gluten is properly fermented or sprouted (to learn more about sprouted breads click here) is it healthy for human consumption. When not, it is potentially one of the most highly allergenic foods we eat. The phytic acid in grain needs to be 90% neutralized in order for the minerals to be absorbed by the human body. When you naturally ferment or sprout bread, you eliminate all phytic acid. About 90% of the phytic acid remains in breads made with instant yeasts, unless it is sprouted bread.

Not only that, all our wheat has been hybridized and many individuals cannot digest wheat due to the protein structure of the grain. But here is good news! During the making of sourdough bread, complex carbohydrates are broken down into more digestible simple sugars, and protein is broken down into amino acids. Enzymes develop during rising. These enzymes are not lost while baking since the center of the loaf remains at a lower temperature than the crust. This fermentation, partly from lactobacillus, also allows for a bread that is lower on the glycemic index, thus making it better for those with blood sugar issues. The fermentation also helps restore the functioning of the digestive tract, resulting in proper assimilation and elimination.

Food for Life Ministry is committed to serving those in need with food and encouragement. Food for Life Ministry desires to care for the whole person, providing food for the body and nourishment for the soul.

Having a jar of cultured vegetables in your fridge is a must. They can last for over nine months in the fridge and can be very helpful if you have stomach distress of any kind be it food poisoning or stomach cramps. Just a spoonful of the juice works mightily and will calm your stomach down within a few minutes. You need a jar in your fridge to see how effective this can be. Powerful food that works like medicine when you need it the most. Let me show you how to make a jar. It's easy and fun!

You first must choose the vessel you will use to ferment the vegetables. You can use a canning jar with a lid, a crock with a lid, a clamp-down jar that has a gasket, or my favorite is a jar with an airlock lid. Airlock jars create a low-oxygen, or anaerobic, environment in which lactic-acid bacteria may thrive. It creates the best results with less chance of mold, but airlock jars are not absolutely necessary.

Having a jar of cultured vegetables in your fridge is a must. They can last for over nine months in the fridge and can be very helpful if you have stomach distress of any kind be it food poisoning or stomach cramps. let me show you how easy it is to make these veggies and how powerful they can be.

Food for Life is an award-winning nutrition education and cooking class program that provides an innovative approach to diet-related chronic diseases. Since 2001, Food for Life has been a pioneer in delivering hands-on information about the direct role of plant-based nutrition in health and disease prevention to communities around the world.

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