3. Milk Kefir.

This is exactly the same process as for the water kefir, except it doesn’t always go along with a second fermentation. From that stand point, it’s easier. But I just personally enjoy drinking water kefir more than milk kefir, so I can get more of it in than milk kefir. From an ease standpoint, however, milk kefir is at the top of the list.

4. Fermented Vegetables.

Sometimes making a huge batch of cultured veggies just seems so impossible. Like you have 30 minutes to just chop vegetables, right? Well, it doesn’t have to be a huge batch, as we explored last week, and it can be squeezed in to the dinner prep when the cutting board, knife, and veggies are all just sitting staring at you. Add salt, take your pent up busy person aggression out on the kraut, and let it culture itself.

5. Kombucha.

Because you can make large batches of kombucha less frequently, it might fit very well into your schedule. The struggle I always have is actually remembering to harvest and reboot the kombucha. But if you can just stay on top of the scheduling of it, the actual process is very quick and simple. Brew sweet tea, cool or add cold water, decant fresh kombucha, feed kombucha, and flavor and bottle kombucha as desired. Plus, its super tasty and easy to feed to the family, like water kefir. Some of my other favorite cultures are sourdough, yogurt, and the various types of fancy vegetable and condiment ferments. But I find those to be more well suited to times in my life when I have more time and space for dabbling in the kitchen.