Tag Archives: kefirgrains

Fermentation Debate

I always over promise things but to be honest I lost the research and citation I had on the topic of wild vs cultured fermentation and it has taken me a while to find where I was at the time and what I wanted to get across.

Sarah Craven Photography

Do you ferment vegetables? Drinks?
Have you heard people talk about Kimchi, Water Kefir, Milk Kefir, Kombucha, Whey, Kvass? Are you wondering what all the craze is and why people are using these words and swapping grains and SCOBY’s?

It’s called Lacto-Fermentation:
Lactic acid is a natural preservative it inhibits the growth of harmful,  bacteria. Fermentation has travelled through cultures for years as it allowed people to preserve foods for extended periods of time before the advent of refrigeration or canning.
Lactic acid also promotes the growth of healthy bacteria in the intestinal tract. That is why lacto-fermented foods are considered probiotic foods. (Probiotic means “for life”.)

The process and science behind lacto-fermentation is amazing and it is where it first had me hooked (inner geek).  You see lactobacillus (from a prepared culture, fresh whey, or just naturally occurring) plus sugar (naturally present in vegetables and fruits), plus a little salt, minus oxygen (anaerobic process), plus time, equal lactic acid fermentation. How cool? How complex? Let’s cut to the chase.

Why have people started on the fermented foods?

Nearly every person I meet has a topical, digestive issue. Thyroid’s are very popular, candida’s population could inhabit 10 of our worlds plus venus, mars and pluto….get my drift?! Doctors have been prescribing antibiotics, cortisone creams for as long as I can remember. Now remember that I speak from personal experience only, I love doctors, nurses, the medical profession is needed but for me I abused it and it’s resources. Most people who I suggest lacto-fermentation to have one or more of the following;

  • Signs of intestinal or systemic Candida overgrowth
  • An immune system that has lost its balance—with signs of allergies or autoimmune disease
  • An inflamed and leaky gut
  • Bacterial overgrowth
  • Multiple food sensitivities
  • Mood or behavioural disorders
  • Skin rashes, eczema, or acne
  • Antibiotic overuse

But with everything in life there are road blocks, there are caution signs. Lacto-fermented foods are kind of like a really good block of chocolate. You eat a small piece you feel great, you eat the whole block you feel like a warrior for 3 minutes then curl in a ball and cry wondering why you went so far and delving into the seven deadly sins over the following 48 hours.

So it brings me to how much and when?!

For a regular person that presents with no real issues and wants to boost their immune system and jump on the ferment train (wooo wooo) then I say for WILD! Wild fermentation is wonderful. Using whey, kefir grains, kombucha scoby’s, salt only is a special process. We reproduce all our Wild cultures and love how we can share our ‘babies’ around. So check my recipes and make some. Find a person locally that can supply you with a SCOBY and grains or contact me personally.

Now for the rest of us WILD can be more bad than good. I started the lacto-fermentation process in a WILD way and I went backwards quickly. What I thought was going to be the answer to my prayers was a nightmare. You see, people with damaged ecosystems need more than what wild culture has to offer and in order to repair the damage caused by antibiotics, sweet additives and preservatives in foods and a poor diet in general.
By using a starter culture to begin with you can start to repair the damage. Starter cultures help the fermentation phase by limiting cause for contamination, help nourish and grow the right bacteria and yeast needed to build your ecosystem.

So why not just take a tablet?!
Think of over probiotic supplements as a sleeping biotic. They are not LIVE and do not act immediately. They are also manufactured in a laboratory and contain a lot more than a million lactobacillus. Wild and cultured probiotic’s are alive and naturally beneficial. 

So where do you start and what do you look for?!

I don’t endorse any brand, I don’t think any brand is better but what I can say is what to look for in a starter culture.
Look for these ingredients;  Sugar (as a carrier), active lactic bacteria (lactobacillus plantarum, leuconostoc mesenteroides and pediococcus acidilactici) anything else that is listed move right along.
Beware of prepackaged fermented drinks and yoghurt too. Always look at the ingredients. If you see numbers, agave, long words that don’t match the above then don’t use it. You will end up feeding the buggers that are causing all the problems rather than nourishing and repairing.

Above all else speak to a body ecologist if you have inner ecosystem issues. Don’t go it alone either. Find a cultured community and work together, cook together and share your cultures.

I will holding classes locally this month for beginners offering a nurturing approach to lacto-fermentation and how to nourish your body.




Coconut Kefir

I cannot stress enough how important gut health is and I will go on about it for as long as it takes for me to convince the world of it’s benefits.

Kefir as you know is a super probiotic drink (so much more powerful than all the commercial branded and supermarket sugar loaded drinks) Fermenting milk and water with kefir grains produces millions of good bacteria that helps our guts sort out the good and bad and keeps our temple happy and wholesome. For most people the background of kefir (not unlike Kombucha) is not that appetising but the long of the short is that good bacteria in our gut stimulates our immune system, inhibits pathogens and helps breakdown food for digestion. It is even known to assist with women’s hormones and mood imbalances (as we all know what that gut feeling is like)

When we eat unhealthy food, take medication, alcohol, drugs, get sick, the bad bacteria thrives in our guts making us feel worse and leading us down the spiral of illness by lowering our immunity to other parasites. By combining a healthy wholesome diet with balanced fat, protein and carbohydrates and mixing it with the superness of Kefir you will have one powerhouse of good bacteria, a happy function gut and feel on top of the world.

A round of applause please for KEFIR……



As a lactose intolerant person it has been a hard road to go without any form of dairy as my family and friends love cheese, coffees, cakes, yoghurt and all things dairy. Coconut is great alternative and as you see in all my sweets I use a lot of it. Coconut cream and coconut in general is high in saturated FAT (something we have spent over a decade avoiding) but as research as shown in recent times that the fat in coconuts is not at detrimental to our health as first stated therefore it is becoming a superfood very fast.




Coconut Kefir


3 270ml Tins of Ayam Coconut Cream (full fat premium is 100% natural, BPA and contains nothing more than coconut)

Or alternatively flesh of 3 coconuts blended to form cream


Place cream into a 600ml or larger jar. If your cream is separated, use two cans in full and 1 can of just the top solids (this provides a great foundation for a thick creamy kefir)


Place 1-2 Tbsp of Kefir grains into the coconut cream and stir gently with a non metal spoon.



Place the jar with cheesecloth or paper towel (rubberband down) in a dark warm spot for 24 hours.

Taste the kefir (it should be tangy but not sour)

Pour kefir into a non metal strainer and let the cream separate from the grains. You may need to gently help as the kefir can be thick.

Rinse the grains off once strained and you are ready to again.

I like to jar my coconut kefir up and either flavour with fresh berries or cinnamon and vanilla and leave with a lid this time in the same place for another few hours to ferment some more.


Alternatively you can house them in real full fat milk or raw milk. I actually advise that after every second batch that you ferment in dairy as the grains thrive for lactose and sugar and need it to stay alive. You can either use that dairy kefir or discard it.



Now it’s important you follow these rules.

No metal, no lids, to mixing once it is fermenting.


Enjoy with some activated buckinis, fresh fruit, a smoothie bowl, frozen or just plain.