Today marks the start of a new experiment in fun and nutrition. The Spirulina culture has arrived.
An easy way to use those little extra bits from your harvest.
Here’s something interesting… We ignore this plant, Goosefoot (Chenopodium album) yet it contains more goodies than its relative, Spinach. I dug up a ‘weed’ from the footpath and planted it in the middle of this bed. Around it I planted more traditional vegetables and herbs, then neglected the bed, giving only a sprinkling on the hottest days. The Goosefoot is thriving, while the only the Parsley survives to keep it company. Says a lot, doesn’t it? I’ll be growing this instead of Spinach from now on. Here’s a conservative breakdown of what’s in the leaves… http://nutrition.healthgrove.com/l/17185/Goosefoot-Leaves
Milk and water Kefir fermenting away. I bought my first cultures on Ebay.
We laughed a little when they arrived in ziploc bags in paper envelopes through the post. I thought all the terrorism propaganda would have put a stop to all that!
I just added the milk kefir grains to a jar of room temperature milk, covered with a coffee filter and put them somewhere dim and warm.
The water kefir grains were a tiny bit more difficult. For them I had to make a sugar water solution (I did say a tiny bit more difficult). I added the grains and put their jar next to the milk kefir.
For a place to grow, I chose a cupboard top in the kitchen near the fridge as that stays slightly warm year round.
After a couple of days, it seems that milk kefir is more active than water kefir. There again, it’s still early days.