Lessons in fermentation: adaptive and hardy creatures
ADAPTIVE
- Using milk kefir for water kefir
- Using kefir and kombucha combined
- rice fermentation molds for millet etc.
- kombucha adapted to take new sugars after so long.
HARDY
- really hard to destroy a ferment starter, trust me I’ve tried
- doesn’t always work in your favor, because the ecosystem can adapt against your interest
- Attempts to change them back to your liking could likely fail because they can be hardy!
