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How to Make Kombucha
This recipe for classic jasmine tea kombucha goes in-depth on the history, science, and technique for perfect kombucha every time.
Strawberry, Rhubarb, and Parsley Kombucha
Brewing kombucha with parsley instead of tea creates a subtle base for showing off more delicate fruity and herbal flavors.
Blackberry Mint Kombucha
Adding fruit and a small amount of sugar for the secondary fermentation results in a refreshingly fizzy kombucha.
Kefir Date Shake
This version of the regional specialty pairs kefir with store-bought frozen yogurt and dates for a satisfying not-too-sweet treat.
Blueberry, Ginger, and Kefir Smoothie
A thick, frosty blueberry shake made with frozen kefir cubes and fresh ginger.
Farmhouse Cream Cheese from 'Mastering Fermentation'
If you have never made your own cream cheese, this week is the week to start. And you should do so with Mary Karlin's recipe in Mastering Fermentation. Made with a one-to-one ratio of cream to whole milk, this creamy spread is unabashedly rich and totally worth every bite.
How to Make Cucumber Water and Other Fruit Infused Waters
This cucumber water recipe uses a simple and reliable technique that works well with a range of refreshing flavor combinations.
Bran-Fermented Vegetables from 'Mastering Fermentation'
Even if I'd never tried making salami or kombucha before doesn't mean I haven't put it into my body at some point. But these bran-fermented vegetables are a different story. Called nuka in Japan, they're traditionally made by burying relatively dense vegetables, like daikon or carrot, in a salty fermented rice bran mixture fortified with kelp, miso, and/or beer. The vegetables take only a day or so to ferment, and emerge from the bran relatively crisp, tasting lightly of salted sourdough.
Raspberry, Mint, and Kefir Smoothie
Fresh raspberries and mint are blended with cubes of frozen kefir plus a little honey for balance in this frosty, fresh smoothie.
Fast Sour Beer
Most sour beers take a year or more to brew at home. This one is ready in four to five weeks.

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Water Kefir from 'Mastering Fermentation'

Milk kefir is a pretty common sight in the dairy aisle these days—or at least it is in California. Much more mysterious is its lactose-free cousin, water kefir. Both drinks are fermented with similar SCOBYs (symbiotic colonies of bacteria and yeast), but milk kefir grains feed on the natural sugars in the milk while water kefir needs additional sugar or fruit juice to get going. Mary Karlin provides recipes for both in her new cookbook, Mastering Fermentatio. Today, we're trying our hand at the water-based version.

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