So excuse my ignorance but what happens to the cabbage exactly and how does it taste? Im assuming some form of beneficial bacteria grows on it on? PS Is Kimchi good for Candida? (fermented cabbage)
Will look into the kefir grains I bet Whole Foods has them and I love goats milk my family won’t touch it and thinks its weird so I guess Im lucky in that regard. Ive heard there is not enough sugar in unsweetened coconut so you must use the sweetened version for kefir?