I love kefir grains, but I didn't start my journey making kefir using kefir grains. I started with powder kefir packages and was very glad I did. I was pretty much a wreck at that time in my life and I needed something easy and foolproof or it wasn't going to happen. Making kefir this way was so easy and helpful for many people getting started with kefir. Listen to my journey and hopefully, it will help you to make foolproof kefir too.

Episode link:

https://www.culturedfoodlife.com/podcast/episode-165-foolproof-kefir/

Check out this link:

• https://www.culturedfoodlife.com/kefir-made-easy/

In these summer months, has your kefir been fermenting faster and turning into curds and whey before you know it? In the summertime, kefir can change and many people think something is wrong with their kefir; then they throw it away which gives me complete anxiety! Don't throw it away, it's still good. Let me help you fix it. Check out the podcast for more info.

Episode link:

https://www.culturedfoodlife.com/podcast/episode-164-how-to-make-your-kefir-creamy-again/

Check out these links:

• https://www.culturedfoodlife.com/how-to-make-your-kefir-creamy-again/
• https://www.culturedfoodlife.com/the-thick-and-thin-of-kefir/
• https://www.culturedfoodlife.com/store/product/prebio-plus/

There are many ways to make kefir with many different types of milk, and believe me, I've tried them all. Mostly to try to help you. I have some of my favorites, but I will explain which ones you can use and let you know my favorites. There is a lot to understand about milk and the many ways you can consume it and use it to make kefir. Things like, "What do pasteurization and homogenization do to milk? Why don't you recommend organic milk to make kefir? Can I culture cream and make kefir butter and sour cream? What about non-dairy milk to make kefir? Does raw milk make good kefir?" I go into great detail here but stay with me, you'll learn so much.

Episode link:

https://www.culturedfoodlife.com/podcast/episode-163-what-kind-of-milk-do-i-use-to-make-kefir/

Check out this link:

• https://www.culturedfoodlife.com/what-kind-of-milk-do-i-use-to-make-kefir/

In the early days of making kombucha, I would often let my kombucha go too long and it would lose its bubbliness. There were a few times it turned so sour that it made me squint and gasp and nobody wanted to drink it. Here are the many ways you can help and use your overly tart kombucha.

Episode link:

https://www.culturedfoodlife.com/podcast/episode-162-is-your-kombucha-too-sour/

Check out this link:

• https://www.culturedfoodlife.com/help-my-kombucha-is-too-sour/

You all keep asking . . . What do I do with all these SCOBYs?! If you are anything like me, you have a pile of SCOBYs in a massive SCOBY hotel just waiting. It feels somehow wrong to throw them away when you have taken care of them and watched them grow! Did you know you can eat your SCOBYs and that they're actually good for you and have health benefits? Check out all my recipes and ideas on what to do with all your scobys.

Episode link:

https://www.culturedfoodlife.com/podcast/episode-161-20-smart-ways-to-use-your-kombucha-scobys/

Check out this link:

• https://www.culturedfoodlife.com/20-smart-ways-to-use-your-kombucha-scobys/

Fermenting, sprouting, and soaking are all ways I enhance my food. These are the heroes that help me stay healthy in spite of all that seems to tell me I need to fear aging and all the disease that could come my way. Sprouting seeds is similar to fermentation. Sprouting seeds makes certain nutrients easier to absorb than when the foods are in their non-sprouted form. Check out how easy it is to make a jar of fresh greens on your kitchen counter. Each meal is a time to start anew and change your body by flooding it with nutrients. Check out the podcast for more info.

Episode link:

https://www.culturedfoodlife.com/podcast/episode-160-why-you-should-sprout-your-own-greens-in-a-jar/

Check out these links:

• https://www.culturedfoodlife.com/why-you-should-be-growing-and-eating-sprouts-in-a-jar/
• https://www.culturedfoodlife.com/recipe/sprouts-deli-sandwich/
• https://www.culturedfoodlife.com/recipe/sprouts-sweet-greens/
• https://www.culturedfoodlife.com/recipe/sprouts-vegan-protein/

It's my favorite time of the year - when I have an abundance of fresh vegetables that I can ferment. Fermented vegetables can last nine months stored in the refrigerator. They can provide you with months of your own probiotics that are much stronger than supplements. We get a lot of questions about making cultured vegetables and we have lots of answers to help you. Check out 16 FAQs about cultured veggies and get the recipe for my Salt and Pepper Kraut too!

Episode link:

https://www.culturedfoodlife.com/podcast/episode-159-frequently-asked-questions-about-cultured-vegetables/

Check out this link:

• https://www.culturedfoodlife.com/cultured-vegetables-faqs/

I love dates and so do my microbes since they're loaded with fiber and lots of nutrients. Here is what I've learned about dates and why date sugar is my favorite sweetener to use for baked goods. Dates are nature's healthy treats! Check out the podcast and article.

Episode link:

https://www.culturedfoodlife.com/podcast/episode-158-7-healthy-reasons-i-love-dates/

Check out this link:

• https://www.culturedfoodlife.com/seven-healthy-reasons-i-love-dates/

If I want to feel better from one meal, a salad is just the ticket I need. If I could teach you to eat a small salad every day it could change your life. If you want to feel better, you need salad and probiotic dressing with a little fat in them to help you absorb the nutrients in a more profound way. Eating salads provides fiber for your microbiome and this reduces inflammation and so much more. Check out all the ways to eat salads and probiotic dressings on this week's podcast.

Episode link:

https://www.culturedfoodlife.com/podcast/episode-157-probiotic-salads-and-dressings-and-why-your-microbes-need-them/

Check out this link:

• https://www.culturedfoodlife.com/probiotic-salads-and-dressings-and-why-your-microbes-need-them/

Watching tea turn into kombucha is quite a thing to behold. You give it the ingredients and let it work its magic. Billions of microbes and yeasts transform the tea into a bubbly probiotic tea that you will love. When you first start making kombucha you might be concerned and not know what to expect, so I made something to help you. I took pictures day by day, step by step, as well as top and side views so you can see what is happening each day. I have a time-lapse video for you as well, and hopefully, this will help you feel confident and assured that your kombucha is fermenting properly.

Episode link:

https://www.culturedfoodlife.com/podcast/episode-156-frequently-asked-questions-about-kombucha/

Check out these links:

• https://www.culturedfoodlife.com/kombucha-faqs/
• https://www.culturedfoodlife.com/why-i-drink-kombucha-every-day/
• https://www.youtube.com/watch?v=EC2_4yjVc_o
• https://www.culturedfoodlife.com/eight-days-with-kombucha/