If you've been following our weekly menu plans, then you may have noticed that kefir smoothies, kefir lemonades, and kefir sodas happen to be rather popular at my house. Maybe you've even tried your hand at this herbal kefir iced tea.  Or this strawberry-dandelion kefir smoothie.

No doubt you're quite familiar with kefir by now. Both water kefir and milk kefir contain probiotics that promote a healthy digestive system, resulting in better immunity, higher energy, and an overall sense of well-being.  That's what our ancestors experienced and it has continued to boost our health for generations. But what about another favorite beverage from generations past? Let's talk kombucha.

After reading about the rewards of culturing milk kefir, you might be wondering about the other probiotic drinks out there.  Well, I have good news -- especially for those who cannot tolerate dairy.

It's water kefir to the rescue.

Water kefir isn't just for the diary intolerant.  It's for those of us trying to stay away -- and keep our kids away -- from soda, juice, and other sugar-loaded beverages.  In fact, if you're switching to a real foods diet, then you know that you're doing yourself a favor by avoiding these drinks -- and the high fructose corn syrup, refined sugar, or aspartame that often go along with them.

Before technology and before our modern-day kitchen appliances, there was fermentation.  Fermentation was a vital way that our ancestors preserved their food.  I'm not talking just grains. Or vegetables from their backyard.  I'm talking the milk from their cows, too.

Using the process of lacto-fermentation -- also known as culturing -- our ancestors learned the art of preserving dairy while optimizing its nutritional value.  By adding bacteria and yeast to milk or cream, they introduced a natural product that offers important vitamins (particularly vitamins B, C, and K), folic acid, and a rich array of probiotics acting as a digestive aid.