In fact, in his fascinating
work Wild Fermentation, Sandor Katz explains that virtually any fruit or vegetable juice, including nut milks, can be fermented with kefir grains although the grains won't reproduce as rapidly as they do in milk.
It wasn't until a couple of years later, probably 2006, that I read Sandor Ellix Katz's groundbreaking book,
Wild Fermentation, and started to understand a bit about how ferment
Fermentation, and started to understand a bit about how
fermentationfermentation works.