Miller Land | Our Family's Little Blog

This last week there has been an abundance of probiotic activity in our home. Let the cleansing begin!

Of course, with my mother being here for a week after John’s wedding, which went fabulously (Welcome Mr. and Mrs. Kim!), we have been well-stocked with kimchi, a well-known fermented food rich in “healthy bacteria” called lactobacilli which help with digestion. For this and other reasons, this vegetable dish was named one of the world’s five healthiest foods in Health magazine.

We were also introduced to Kefir (pronounced kuh-feer, NOT like Mr. Sutherland), a beverage made with clumps of bacteria beneficial to the human digestive system. The clumps resemble cauliflower in appearance and ferment milk or any other liquid that’s added to them. The longer you leave them in, the more “cultured” (code for sour) your drink will become.

Being a fan of sour yogurt desserts since the first Pinkberry opened in West Hollywood, it didn’t take me long to get used to Kefir. Lia and Brent, however, are not sold on it.

Brent maintains that he has nothing to kefir but kefir itself. And as I drank a small cup of it one night Lia asked me, “Who gave us that milk – a hobo?”

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