Kefir is a powerful probiotic-rich cultured dairy drink that’s easy to make at home, although it’s a bit of a science project at first. A mix of beneficial bacteria and yeasts, it originally comes from the Caucasus Mountains, where people have been making and drinking kefir for centuries.

Says Last Chance Foods, “It’s the high season for cool, slushy drinks. Nina Planck, author of The Real Food series, says her fermented watermelon basil cooler illustrates one of her key principles: when she processes food, she does it in ways that enhance nutrition, flavor, and shelf life.”

I was happy to see CleanPlates.com featuring a recipe from my new cookbook and I especially like that the writer discussed the health benefits of my Fermented Watermelon Basil Cooler.

Kombucha is a nonalcoholic fermented tea originally from Northeast China or Manchuria. From there it spread to Russia and beyond. I used to drink it purely for health, not pleasure; it suits my digestion and cures my gloom.