Quote:
Originally Posted by Hunt-Grow-Cook
I used kefir as a starter for a fermented pepper mash one year, it certainly worked. I still think I prefer the traditional fermenting method with salt though. The kefir mash tasted different to me, I didn't care for it. The kefir itself was good and fun to make though.
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What kind of kefir did you use water or milk? I can't imagine using milk kefir as starter for veg, maybe for making bread. But i could be wrong-lack of imagination
... These guys use both water and milk kefir grains to ferment vegies. I only have the milk grains, and didn't start a batch yet.