~ Food Has Power ~
Okay, I do have one question. If you leave the kefir too long and it becomes vinegar... what uses can I use it for? Can I put it in the chicken water when making broth? Anything else?
If it is very vinegary, you could use it as a salad dressing or in saute sauces, perhaps. But, I'd expect it to take 5-7 days to get really vinegary.
You could use it as an acid medium when soaking grains, or for the splash of vinegar in bone broth to leech the calcium from the bones.
It was in the fridge for 2 weeks, without the grains... Now I know.