Adventures in fermentation

I’m making friends with my microbiome.

Seems the prudent thing to do. I don’t want it to decide that this body is badly managed and thus a waste of time, and chuck it for a healthier version. No, not just yet. I have some stuff to write still. So I’m treating my gut flora to a microbial playdate. I want the symbiotic ecosystem that is my body to function optimally.

Not long ago in one of my internet ramblings I stumbled upon kefir, a fermented milk product originating long, long ago in the Caucasus. The word kefir (pronounced keh-fear) is related to the Turkish word keif, which means “feel good.” Kefir is a drinkable probiotic made with either water or milk using a gelatinous matrix of yeast and bacteria that are curiously called “grains.” (They have no relation whatsover to real grains like wheat or oats.)

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