healthtalks: How To Make Probiotic Foods
A couple of weeks ago on healthtalks Nat and Mel chatted with Dorota Trupp all about gut health and the importance of including probiotic foods in the diet. Today we’re going one step further by showing you how to actually make some of these probiotic foods. Nat and Mel are back in the kitchen, this time with Dorota’s husband Walter – a guru when it comes to fermenting foods.
In this video, you will learn …
+ All about kifir and how to make it
+ All about kombucha and how to make it (and why it’s okay to drink this even if you don’t eat sugar)
Click here to watch:
If you want to know more about Walter and Dorota’s work, check out Trupp Cooking School.
What did you think? Are you going to have a go at making some for yourself? Or do you already? Share away in the comments below. I’d love to hear how you go.
Positive affirmation for the day: I love my guts.
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POSTED IN: fermenting foods, healthtalks, probiotics
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I love FERMENTATION !!! I try to eat cultured veggies and drink kefir at least 5 times a week, my three year old absolutley loves sauerkraut, it is really easy to make aswell and much cheaper than buying it !
love ya GUTS !! XXX
Love your Health Talks links Jess! Regarding Kefir, we are lucky in the Sunshine Coast to have Elisabeth Fekonia (find in Facebook too), who runs all these fermentation courses for us. I have had my kefir going on now for a couple of years … It keeps dormant in the fridge for a few weeks or even couple of months and then you refresh it again by adding more milk and let it sit in the counter. With our humidity and warm weather here, we cannot keep it in counter for too long. If you see the whey separating, it is time to refresh and store in fridge. The cold slows down the bacteria and keeps it going longer. These are my experiences with it anyway. Once again, thank you beautiful Wellness Warrior for your very informative website!
Great video! Is it possible to use other type of milk like either nuts, soya or coconut milk?x
I have a water kefir grain because I can’t stand the taste of the milk kefir’s 
Kefir feels soooooo good in your body!
Fabulous – thanks for the tutorial, I will be all over this after my Gerson Therapy:)
I think water kefir is acceptable on Gerson Therapy.
Why not start now?
You’ll benefit higher gut bacteria, which we all need for health.
Love this! Always interested in finding out more about fermented foods. Great ep xx
I am really interested in this at the moment and have made some of my own milk kefir, although not with grains but with a packet of starter culture bought from the health food store and to my surprise was quite palatable….but I would really love a sauerkraut or kimchi recipe that someone has used and knows it works well. I have investigated a lot on you tube and the internet but am not quite game enough to try doing it myself as yet. Great info as usual, I have learnt so much from coming here recently and am enjoying experimenting and reinvigorating my interest in food and health. Thanks Heaps!!
Love this. Any ideas about how to make a vegan yogurt?
Heres two links, one on making almond yogurt and one on making young coconut yogurt
http://renegadehealth.com/blog/2010/04/07/how-to-make-almond-milk-yogurt
http://renegadehealth.com/blog/2009/07/29/how-to-make-young-thai-coconut-yogurt
I’ve been trying to make oatmilk yogurt, but not had any good results yet ;D
In due time tho!
Frikkin awesome video, Jess! As always very interesting and educational and a spot-on topic! Cheers!
Can’t wait to make my own milk kefir! I just have a few questions that I didn’t get answered by the video so hopefully someone can help me out. Once I’ve made the kefir and its finished fermenting do I drain the grains out before storing my kefir in the fridge? And if so how do I store the grains between batches? Confused!
Thanks
You need to strain the grains out of your kefir and then store the “kefir yoghurt” in the fridge in a glass or plastic container. The yoghurt keeps well in the fridge for a few days. I like to use mine after it’s had an extra day to mature in the fridge. I don’t leave mine in-between batches, I just keep it going and top off the bottle in the fridge with the new yoghurt. I use it pretty much every day (about 300-400mls) for my green smoothie in the morning. I also make ice blocks out of it with fresh berries and vegetable juice for my daughter.
The containers don’t need to be cleaned every time, (this helps further with the fermenting process) I wash mine every few weeks. Give away the excess grains as they grow
This is great jess! I was just thinking the other day what foods you could get probiotics from apart from yogurt – you read my mind! Awesome video!
LOVED IT!
Great Healthtalks video, I have suffered from candida for years so Im very interested in hearing about these wonderful two products. Is kombulcha safe for candida sufferers? Also are these recipes anywhere handy? I have had a look at the Trupp website – I don’t live in Melbourne so I cannot attend these classes but would love to learn more!
I stopped watching when he said “milk is good for us”…