recipe

Kefir without tears

Kefir without tears

Actually, there's no need for tears at all, it's a doddle making your own kefir, but why waste a good title?

How to make your own kefir

The first thing you need are some kefir grains, which are little clusters of culture (bacterial, not Proust-reading). If you can't find someone with spares to give you they're easily and cheaply bought as mail order on t'internet.

If you buy them, the grains will come with instructions, which will be variations on the theme of "put the grains in milk and wait".

Kimchee

Kimchee

Kimchi (kimchee and various other spelling variations) is cropping up all over social media at the moment, and I'm sure it'll be in the cookery pages imminently. I hereby declare you to be at the cutting edge of the zeitgeist. And if you give making it a go you'll be even more so.

It's simple preserving of vegetables using lacto fermentation, which for some reason isn't really in the British cookery repertoire, we seem to favour sugar and vinegar in our funny old medieval way. But most of the rest of the world does some form of it, using naturally occurring "good" bacteria, in the same way as yoghurt or cheese does (notably sauerkraut). So