Fermented foods like sauerkraut, kefir, kombucha and kimchi might seem like a trendy new health fad but they have actually been a staple part of traditional diets for thousands of years.
One kind of fermented food that I have experimented with recently is kefir. I personally like water kefir rather than the dairy based alternatives. I am no expert but after a little experimentation I ended up with a full blown kefir factory in my kitchen with jars gently bubbling on every surface. Here are some notes from my own experience and some helpful sources that I used.