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Kimchi


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mccoy
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« on: May 08, 2017 09:29 am »

Red, kombucha as well is not too popular in Italy, at least I've never tried it, whereas I know better the milk culutures like yogurt and kefir. I've been making my kefir for a while now and it's exceptionally good. I recently tried soymilk kefir but it turns out pretty revolting, maybe I need to use the specific starter for water kefir.

Kefir fermentation appears to yield the vitamin K2, which yogurt does not contain
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