:two_hearts:EuphoriaI wish I could be cooler about sharing my kombucha with the grasshopper who seemed to want to drink it. Of course it is very tasty, flavored with coconut water and ginger.
Ɠεɱɩoɠ :ca: :evergreen_tree:@Euphoria I have had some, but never made my own. I made kefir for a year or two, but after my digestion improved I got lazy and stopped...
@gemlog
I had some kefir grains for a while and made a couple of batches of coconut milk kefir but it seemed like it needed so much attention. Maybe I was anthropomorphizing or something, because it seemed like the colony would get upset if I ignored it for too long. I'm sure it was just my imagination, but I gave it away to someone who was making kefir to sell.
I had some kefir grains for a while and made a couple of batches of coconut milk kefir but it seemed like it needed so much attention. Maybe I was anthropomorphizing or something, because it seemed like the colony would get upset if I ignored it for too long. I'm sure it was just my imagination, but I gave it away to someone who was making kefir to sell.
@Euphoria You always end up with too much for your own use and have to give it away about every two weeks or it just gets too strong.
Weirdly, I too used to anthropomorphize the stuff too, which is quite an odd thing to do. I've had little truck with natural things in my life really. I noticed doing the same with my basil and oregano plants now that i think about it. I have no excuse for talking to them :-)
@gemlog
Do you really need an excuse for something that's so life enhancing?
I love plants and usually have lots of them around, but I've never had the sort of experience that I had with the kefir grains with other growing things, even though I try not to kill, disturb, or exploit anything that's living. Well, I guess that's not true, since I eat live plants, but for some reason I feel fine about that.
@Euphoria an excuse for talking to symbiotic colonies of yeast and bacteria as if they are sentient and understand me and have feelings? Yes. I think I need an excuse for that!! :-)
@gemlog
Does something need to be sentient to have feelings?
Are kefir grains the same kind of organisms that one makes kombucha from? They seem so different to me. I never get /feelings/ from my kombucha SCOBYs. Of course I don't think I've ever been moved to speak to them, either.
@Euphoria
> Are kefir grains the same kind of organisms that one makes kombucha from?
Oh no. They are all different critters for various kinds of cheeses, kimchi, kambucha, kefir, yogurt, beer...
@gemlog
That's true, and maybe it's part of the reason that today's kombucha is so special. I mixed it in with what was left of my gingerbeer from a gingerbug I grew.
I sometimes put miso in my aging cheeses. I've been planning to make some rejuvelac but for some reason I haven't started it yet.
@Euphoria si, miso, another fermented thing i missed in the list.
@gemlog
Oh, there are so many. I'm sure I'm not aware of everything, but I've been exploring fermentation and making my own fermented foods in recent years. They often cost a lot and are actually so easy to make at home. Except, of course, for some complex things like the cheeses you love.
Not that I've ever made, or plan to make, miso. I buy it once every year or two. It seems to last forever.
Miso seems to last a long time.
I wait until my friend's ex visits from .jp and i get more :-)
My son has a .jp GF for quite a while now. I'm hoping for not only more grandchildren, but... more miso :-)
@gemlog
Do you have a favorite kind of miso? I don't know that much about the different kinds. I usually have "white" miso, which is actually quite dark here.
Do you have a favorite kind of miso? I don't know that much about the different kinds. I usually have "white" miso, which is actually quite dark here.
@Euphoria I'm not that sophisticated: I just squeeze some out. I don't know anything about types or names. Sorry.
There is a .jp woman who is now canadian in my province whom I follow. She has perfect english and you might want to ask her. Without the 'at' symbol she is mastodon.social at Yukari
She seems very nice and helpful. Also an artist.
@gemlog
Oh, thank you. I'll look her up.
It seems that miso can actually be made out of many things besides soy beans, as can tofu which is, I guess, actually a kind of cheese.