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We've been making sauerkraut for quite some time now, but I can honestly say that we don't eat it as often as we could.  Usually due to bad timing/planning... where we eat through our jars before thinking of starting the next batch; and we like to let it ferment for up to eight weeks.  So, too many gaps have been creeping in, which usually leads to a bit of procrastination.

Our solution was to start a new ferment that doesn't need weeks to mature, and our answer was water kefir.

I contacted Jody, a local Winnipeger, through Kijiji and picked up my initial batch of water kefir grains!  She had just prepared the brew this morning, so it will need to ferment over the next couple days before I can try it out.

What out "leaky gut", there's a new probiotic  sheriff in town!

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Food For Thought

Find the time every day for some genuine, heartfelt laughter, watch funny films and your favorite comedians or enjoy the antics of your children or pets.
Be playful and light-hearted.
Nurture your sense of humor.
It's your greatest health asset.

Jane Struthers, Attracting Abundance

Affirmations

I now go beyond other peoples fears and limitations.

Louise Hay, Power Thought Cards

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