We believe in probiotics around here.
We believe in gut health.
We take probiotics (I sell Doterra, which I 100% believe in and adore) but we try really hard to find those little gut helpers naturally too!
So, we make it a routine to take homemade kimchi (with our homegrown cabbage!) every day.
The adults do super spicy kimchi and the boys get plain.
But I still like to try to find new and delicious ways to add fermentation to our diets.
This is crazy easy to whip up and you probably have most of the ingredients on hand.
If you have cows, all the better, because you need fresh whey.
We have a dear friend that keeps us supplied in fresh, raw milk and in turn, I use the milk we don't drink for fresh, raw yogurt or cheese.
And when you make cheese, you have leftover whey.
I save the whey for homemade bread or...
Makes about 2 quarts.
10 lemons, or about 1 cup freshly squeezed lemon juice
1/2 - 1 cup whey
1/3 - 1/2 cup raw sugar
1/2 teaspoon nutmeg
Mix lemon juice, whey, sugar, and nutmeg in a large container with lid. Add enough distilled water to equal 2 quarts. Put a lid on and cover with a kitchen towel. Set in a dark place for 48 hours. After 48 hours, chill in fridge. Once cold, shake and enjoy! It should be slightly fizzy, mostly sour but retaining a bit of sweetness. Skim off any cloudiness or any mold, obviously, but it will still be perfectly fine to drink.