Sunday, June 24, 3 – 5 p.m., Wild Island
— from Susannah Weaver for Orcas Food Co-op —
Kefir is a traditionally cultured dairy product that is one of the most probiotic-rich foods known.
Join Regina Zwilling to learn more about the many health benefits of traditionally fermented kefir and kvass. Participants will get hands-on experience in making dairy and coconut water kefir and will take home their own kefir grains.
The homemade version is easy to make and far outweighs store-bought kefir in terms of health benefits. Store-bought kefir often contains added sugars and does not contain the diversity and abundance of beneficial bacteria and yeast that homemade kefir boasts.
Kefir has been shown to provide the following benefits:
- Boosts Immunity
- Improves Bone Strength
- May Help Fight Cancer
- Supports Digestion and Helps Combat IBS
- Improves Allergy Symptoms
- Improves Lactose Intolerance Symptoms
- And more
Like traditional dairy kefir, water kefir is made from “grains” of bacteria and yeast, also commonly known as a SCOBY. As the name implies, it is made from water. The water needs a source of carbohydrates to feed the SCOBY, usually from sugar or fruit juice. Water kefir made from coconut water is particularly rich in potassium and enzymes. The SCOBY produces a lightly fizzy beverage that is low in sugars and contains many beneficial probiotics
Beet kvass is another traditionally fermented drink. As chopped beets mix with sea salt, the sugar and starch convert to lactic-acid perfectly preserving the kvass. The finished drink is full of beneficial enzymes, friendly probiotic bacteria, and increased vitamin levels.
Join Regina to learn how to make your own traditional dairy kefir at home, as well as coconut kefir, water kefir, and beet kvass.
Brought to you by Orcas Food Co-op and held at Wild Island June 24, 3:00 pm – 5:00 p.m. Register today at the Co-op to save your spot. Admission Price: $25 Owners – $30 Public. If you have any questions, please contact us at 360-376-2009 or email info@orcasfood.coop.
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