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NYC Ferments Message Board › KEFIRKRAUT MAKING

KEFIRKRAUT MAKING

A former member
Post #: 1,810
Link to Welcome to
Dom's KEFIRKRAUT MAKING

Kefirkraut is a naturally pickled cabbage developed without the use of salt, vinegar or any other added preservative. The process relies on the native microflora of both cabbage and kefir grains to ferment and to preserve the culture food-product. The conversion of starches and sugars [found in raw vegetable] into natural vinegar [acetic acid], lactic acid and other organic acids are the compounds responsible for naturally preserving kefirkraut.

Is anyone playing with Kefir Grains?
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