Kombucha and Fermentation
Netta shares her unique approach to making kombucha, emphasizing the importance of fermentation time for optimal probiotic benefits. Both she and Gin discuss their preferences for less sweet beverages, highlighting the pitfalls of added sweeteners like stevia that compromise the drink's health properties. Additionally, Netta introduces her method of making mesophilic yogurt, which ferments at room temperature, challenging conventional practices around food safety.In this clip
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