Don't have anything to share, but wanted to know if you have tried cultured veggies (Kimchi/sauerkraut etc)?

Been fermenting veggies like a boss!

I chop up kila kitu (sukuma, red cabbage, miciris, saumu, regular onions, pilipili, carrots, ginger, celery, broccoli), ferment with a ton of sea salt for 5-7 days then refrigerate & eat slowly.

My problem is how to use less salt. When I last tried to reduce salt I ended up with a big smelly slimy mess which I had to throw away…

Try http://kefirkenya.com/contact/

No guarantee!!

Health awareness my brother. You are what you eat.

Hi All people who want a healthier life.

I was introduced to Kefir by @Mukiri and @Kingfisher about 5 years ago.
I bought both water and milk grains from an online site in the UK. They were sent to my wife who was visiting the UK, at the time, and she carried them back to Kenya.

Both versions were successful.

I then had the chance to meet both Mukiri and Kingfisher in a prearranged meeting in Nairobi, in 2013.

I gave them both a few grains for both water and milk grains.

I hope they had success with these.

Anyway, although my grains were doing well, I could not utilize both water and milk kefir.

Water Kefir is much more time consuming than milk.
So I stopped making water Kefir.

My milk kefir is doing well. After all these years, I am producing a liter every 2 days.

However, my grains are not growing. I think as @Mukiri says it has to do with the milk you use.
I can't get reliable,healthy fresh milk in Vipingo, Kilifi County.

I use Bio whole fresh milk. It works well to make the kefir, but the grains are not growing.

The above is my 2 cents to the topic.

And thanks to @kingfisher & @mukiri for introducing me to this wonderful health product.
The best part is that you can make the genuine thing yourself, instead of buying something that that may not be the real deal.

Be healthy - you will also be happy.

Regards