Recipes for kefir and kimchi and yogurt making please

Hi aym the prog caught my eye too and I thought I'd give it a go.

I got kefir from Amazon, mixed it with a litre of milk in a kilner jar at room temp and left it in the kitchen for 48 hrs. It had thickened-up and tasted like a weak slightly fizzy yoghurt and I liked the taste.
I had about 6oz every morning about an hour before breakfast.
It didn't agree with me very well, but I stuck at it.
I had a raw burning sensation in my guts - however I should stress I lost 75% of my pancreas when I had a severe case of acute idiopathic pancreatitis in 2005. The feeling reminded me a bit too much of that episode and after 4 weeks I gave up. I have to say I feel much better having stopped the kefir.
I also gave some to my neighbour who is keen on such things. She didn't like the taste or consistency.

It's easy to keep it going - drink as much as you like of the made kefir leaving about 3 tablespoons in the jar, top the jar up with up to a litre of milk at room temp (I just used about 1/4 pint) and 24hrs later it's ready again. Just repeat the above process to keep it going. It says after about 4-5 weeks you need to start again with a fresh sachet when the kefir becomes watery.

I've still got 2 sachets left - if you'd like to drop me a PM with your address I'll happily pop 1 in the post to you.