- Mar 1, 2013
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Milk kefir, you can ferment carrots. garlic, pickles, and all sorts of stuff. I have done these but we didn't like the pickles, maybe it was just something I did wrong. You can take the milk kefir and let it sit like you're suppose to and then drain out the grains (you have to purchase these, got mine from Amazon) and then you can use the kefir to make sour cream, yogurt, and other stuff with it. We make smoothies and I have made ice cream with it as well. LOADS of recipes on the internet as well as videos to watch. Don't just watch one though because ANYBODY can make a video and post it on here and some folks don't do it right.
I tried to preserve lemons one time, like the Moroccan preserved lemons. I barffed my head off!!! I did something bad wrong. I seriously LOVE lemons. I can sit down with a lemon (or two), knife, salt and when I get done there is nothing left but the seeds! I had to quit buying them at all because they are so hard on your teeth. If they weren't I could eat 2-3/day! I still want to figure out how to preserve them, preferably without killing myself.