Recipes

  • Dehydrated water kefir grains: wake them up.

    Wake up your water kefir grains and get brewing. It doesn't take much to get them started - clean water, some sugar and a jar. Oh, and of course some grains!

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  • Korea Festival Kimchi

    This beautiful recipe came from a collaboration with the wonderful Tei who ran food show at the Korea Festival in Melbourne, 2019. Note: You'll need a cooktop to cook the rice porridge. 
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  • Carrots in a brine (pickles)

    Give your carrots or other vegetables a level up, and have something easy to grab and eat.  I LOVE having these on hand for the many many bento boxes I provide daily. 
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  • Okonomiyaki: with kimchi/ with natto and mochi

    Okonomiyaki always has shredded cabbage in it so it’s a great way to use up your leftover shredded cabbage from sauerkraut making. You can chop and mix 'Gari' - fermented ginger and nattō through this for great results. 

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  • Cinnamon Scroll Milk Kefir Smoothie

    Drink as is, pour over your granola or as a base in a frozen bowl. So yummy for a breakfast smoothie in the summer. Also great for freezing into icy poles. You could add a splash of coffee too.  
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  • Frozen berry and milk kefir smoothie

    Tart and fruity, everyone loves this.  Berries can be tart and the kefir is too, so an extra splash of maple syrup is good. Great for freezing into icy poles.
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