Wow!! Thanks for your helpful guidance as we switched our water kefir fermentation over to the Pickl-It system. We’ve been making water kefir for over a year, but it has always been open to the air with just a mesh covering. A couple of days ago our Christmas 3 – 3 Bundle came in and we set up the water kefir grains in a 1 L. It was time to harvest (& taste!!) this morning and IT IS SOOOOO GOOD!!!! There are none of the vinegary notes that were present in our past batches. It’s fully done – which I judge by the fact that it’s only very very slightly sweet, and the carbonation is good (on the subtle side instead of tickling your nose). It’s perfection! The flavor is very pleasing and refreshing. There’s no going back now : ) This is an easy breezy way to ferment excellent water kefir for sure!
Did you know...
The Roman historian, Plinio, advocated fermented milk for treating gastrointestinal infections in 76 A.D.
I make old-fashioned pickles, the same way my mother did. I’m even using her old crocks. A friend, who doesn’t even like to cook, like I do, showed me your Pickl-It. At first, I thought it was for only beginners, and had nothing to offer me. But she’d made pickled broccoli, green beans, and I guess even some pepper mash that you told her about. I tried some of it, and it had a nice, clean, fresh taste. Where can I order a Pickl-It for myself?