May I suggest homemade yogurt or keifer. Even lactose sensitive folks can usually eat it since the milk sugars are eaten by the lacto bacteria. Just a thought.
I also make kimchi. Theres a zillion variations if you’re like me and hate kimchi. Basically just letting something ferment in a brine. You can put whatever you want for flavor. Kimchi is just traditionally a certain way.
-Add some prebiotics like querciten to your diet.
According to a food sensitivity test, I can only have goat, buffalo, and camel milk (where in the world do you get buffalo or camel milk?). I read "Super Gut" and now make two varieties (fermented at different temperatures) of fermented goat milk with 5 or 6 different specific strains that have been proven to help the gut. I really enjoy it and it seems to be helping. Since it is fermented 36 hours instead of the normal 4 hours for commercial products, it has so much more live cultures than anything you can buy at the store. It doesn't require artificial thickeners in it because all of the cultures thicken it naturally.
That’s amazing. I make yogurt too!
Kiefer is easier since you can do it without heat. (Faster on counter but will ferment in refrigerator over a week or so)
Its also a different strain of bacteria.
In any event, good stuff.
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I also drink kefir. I want to start making my own, but at first it was too hot to order online and then it was too cold. I was too busy when we had moderate temperatures. One of these days ...
The store bought stuff is inert. Ive been fermenting for 20 years. You can test it (or yogurt) easily by trying to rebatch it. take a scoop and and put in fresh milk and leave on counter. You should see some fermentation over night and a lot in 24-36hrs.
Ive tested many Kiefer brands and I’ve bot come across one you can rebatch.
-Oh and don’t worry about the temp, just order some. The first few batches might be weak but you’re over thinking it.
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I typed kefir and meant kombucha
