By Lynnie Stein / October 12, 2018

The Fermentation Process

Fermentation is a process, not an event. It is not something that you set up, and it happens one day, and then stops.

It is an evolution, a gradual state of change, from fresh, to lightly fermented, to heavily fermented, to aged and past the optimum flavor and benefit.

Many people credit home fermenting being the life savior of health problems. It is not rocket science that an acidic body will be prone to dis-ease.

Keep our internal garden alkaline and we will thrive.

Above 7.0 is considered Alkaline and Acid is below 7.0 

People and animals should be in the 6-8 range.

pH testing takes about 4 minutes to test yourself in the privacy of your own home. It is suitable for testing urine, also suitable to monitor your kombucha ferment.

Kombucha Tea is in the 2.5 – 3.5 range.

There appears to be a direct correspondence to pH and diseases.

Fermented foods are part of achieving and maintaining good health.

We also feel that by themselves, they won’t make much of a difference – you really have to remove the causes of the problems (chemicals and refined foods), and replace with a variety of truly healthy foods.

However, many people report that after adding fermented foods they no longer crave the bad foods and fermentation does allow your body to consume vitamins not found else where.

The first step of the fermentation dance is to establish the proper environment to encourage the good bacteria: food i.e. a sugar source (crops of choosing), bacteria such as kefir grains and temperature (for rate of reaction).

Then wait and monitor (taste) the process and enjoy!!!

It is so much fun!!!

Xxoo Lynnie



The only problem is? You don’t know where to start

• Struggle to find time and keep motivated?

• Not sure of the correct containers and technique to use?

You will learn the artistry
and alchemy to make fermented foods at home.


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© 2022 Lynnie Stein