My Fermented Foods

Simple Cultured Recipes

September 2019 Q&A – CLOSED

Ask me a question below about fermentation.

Do you have a problem with your ferment? Is there something you want to try but don’t know how? Do you need some ideas?

Ask me right now. Keep it to 1-2 questions per comment.

This Q&A will close 48 hours from publishing.

Go ahead. I’m ready to answer.

Comments

  1. Fran says

    Hi,
    I have only about 4 tablespoons of smallish kefir grains. But they ferment a gallon of milk in 12 hours. Is there a way to increase the time to 24 hours aside from reducing their volume. I have an emotional tie to them.

    I also have bought huge flat kefir grains. Are they a different type of kefir grains or how did they this way?
    Thanks for

    • Gigi Mitts says

      Hi Fran,
      Great to see you’re kefir lover 😊 You can let kefir ferment in the fridge which will slow fermentation process.

      Size of kefir grains varies depending on the stage they are at in their life cycle and want a type of milk is used. Grain usually stay around the size of a marble. As you may have noticed, larger grains constantly reproduce smaller/baby grains. Smaller grains tend to produce just-right consistency and flavor desired for kefir. Hope this helps!

  2. Tom says

    Is there any way to reduce the amount of salt after fermentation. It seems like rinsing the food woul reduce the probiotics??

    • Gigi Mitts says

      Hi Tom,
      That’s a great question. Sometimes it’s hard to get the balance right. Apart from rinsing the food, I’m not aware of any other way. A couple of tips that might help you:
      1. Use unrefined salt for your ferments like Himalayan salt. It’s mineral-rich, tastes less salty and improves the overall flavor of ferments.
      2. Avoid putting salt on other foods you’re having with your ferments. That way you can enjoy all probiotics and consume less salt.

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