Post #4148302
2026-07-27 20:32 UTC
@APBBlue@thepit.social @NorcalGma2@sfba.social Yeah, yogurt with active cultures would probably be the easiest. Sauerkraut might be easier than kimchi?
Seems like kefir or kombucha too could help
Replies (2)
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@NorcalGma2@sfba.social 2026-07-27 20:39
@stephanie@ottawa.place @APBBlue@thepit.social I think kefir will be the next thing we try.
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@EllenInEdmonton@yeg.bike 2026-07-27 21:27
@stephanie@ottawa.place @APBBlue@thepit.social @NorcalGma2@sfba.social I'm at a point where #fermentation is a real thing for me. I make both #kimchi and sauerkraut, preferring my homemade versions a lot to the ones you can buy. I've made yogurt for at least 15 years, and I add a capsule of probiotics when I start the batch. I make a variety of pickles with the leftover kimchi brine, and I've made fermented ginger beer. Experiment with a range of products, making sure that they all contain live cultures. I don't really like kombucha