Water Kefir Questions

[Pat Robinson]

• Homemade Probiotics?
• Real Kefir Grains vs. kefir starter
• Non-dairy Kefir (and Candida)
• Water Kefir vs. Kombucha
• Probiotics 101
• Intro to Ferments
• Sharing Starter Cultures
• Probiotic Selection

Have questions about making water kefir? Feel free to post here for assistance.

Water Kefir
Ingredients / Utensils

• 6 to 8 cup glass jar. I use a Mason jar.
• Plastic sieve or colander.

• few tablespoons or more water kefir grains
• 2-3 unsulphured dates (or other dried fruit: prunes, apricots, raisins) (optional)
• 1/2 organic lemon (or peeled if not organic)
• 1/3-1/2 cup sugar- brown, raw, white or Rapadura etc.
• 1 tsp of unsulfured black strap molasses (for minerals) (optional)
• fill jar 2/3 with fresh water, preferably spring water or well water. ***MUST be non-chlorinated water!! No tap water.

1. Store covered in the cupboard at room temperature for 24-72 hours.
2. Strain the grains from the liquid kefir, and repeat above.
3. Store the liquid kefir in the refrigerator until use. Use within a week or so.
4. Start consuming only small quantities of 1 tablespoon of kefir, gradually increasing (or decreasing) depending upon tolerance

The water kefir grains will reproduce rapidly! Share the extra with friends and neighbors for improved health.

Water Kefir photos and instructions: http://www.weim.net/homeovet/Docs/water%20kefir.pdf

Instructions: http://nourishedkitchen.com/water-kefir/

Making Water Kefir (video):

 

Ordering more culture starters: http://www.culturesforhealth.com/splash.php

The King of Kefir: http://users.chariot.net.au/~dna/Makekefir.html#Kefir-d-acqua

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P.S. Favorite Posts:

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     •  The Beet Test (stomach acid?) 

     •  Candida 101 

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[Sarah Wood]

What is the best way to take a short break from fermenting water kefir? Sometimes I need an extra day or few to catch up. Should I mix up a fresh batch with sugar, water, fruit, lemon etc and then put that right in the fridge, then take it out when I'm ready to start again? Or just mix some sugar water without the other ingredients then refrigerate, then take out and add in the extras? Or let it partially ferment for maybe 12 hours and then refrigerate and finish it at room temp when I'm ready? Or does it really matter? :)

Also, what do you like to do with extra grains, besides give them away? (sometimes there aren't enough interested parties to take all the extras!) I've come up with eat them, add them to smoothies or compost them. Any other things to do with excess grains? (I do always have one jar of extras on hand in the fridge to give away or have as back up, but once it's full, I don't really want to store more than that.)

Thanks!

[Pat Robinson]

I just stick the jar in the fridge and occasionally add some sugar or strain + fresh sugar water. You can pass your extra grains along to me, I always have folks wanting them and I'll start mailing out a bunch in about a month.

Also, I don't worry about the water to grain ratio, it comes out fine.

The grains are ok to eat with cinnamon on them too.

Pat

[S]

Can you use honey instead of sugar? If so, is it the same measurement?

How long can you leave the grains in the bag after they arrive? I was completely unprepared when I received them and will have to order more.

[Jessica Hudson]

I think we have a citrus intolerance. Can I use something other than the lemon?

[Julie Karami]

Pat, I received the grains but was disappointed with the amount you sent. All recipes call for at least 1 tablespoon of grains. You sent me one teaspoon which included 3 lemon seeds. I'm just disappointed and wanted to let you know I received the grains.

[Julie Karami]

Banana works great. When I have a batch turning brown I'll peel them, put them in a freezer bag, and add 1/2 or a whole banana depending on how much water kefir I'm making.

Strawberries work well. I place 10 strawberries in a pouch and put them in right after the grains go in. I use a pouch to avoid seeds from getting mixed in with the grains.

If you want to double your health drink drop a green tea bag in the water after you've added the grains. In fact I make my tea in the fridge all the time. You haven't tasted great tea until you try it this way. Over night!   
Jessica Hudson said:

I think we have a citrus intolerance. Can I use something other than the lemon?

[Jessica Hudson]

Excellent! Thank you. Now I just have to find someone to send me some water kefir grains...

[ian]

hey pat, is there a way to mess up the water kefir? for example i left it out for four days, 96 hours, and there is some white foam on top and medium size bubbles, is this still ok to drink?

[Pat Robinson]

Ian, it is fine.  Kefir can ferment up to a week. But, it'll be very alcoholy at that point. The foam is normal.

 

Pat

[Jessica Hudson]

Yay! I got my grains today. Thank you! One question. I'm reading Nourishing Traditions now. Could I use water kefir in all the ferments in which she calls for whey?

[Amy Durham]

I have a few questions:

-Is it okay to have a quart Mason jar half filled with kefir grains, and sugar water covering them up to the top of the jar?  Or do they need more room/water over top of them?  What is the max. amount you want the jar filled with grains? (basically, how much water to Kefir grain ratio is safe?)

 

-How long can they stay "on hold" in the fridge before I use them again?  I've got too much Kefir water made, and I'm having to dump it!  I'd like to take a break.  How often do they need to be "used" on the counter top? 

 

-How often do I need to change the water? (fresh water and sugar)?

 

Thanks!

[Amy Durham]

Oh, I forgot to ask, should I use the typical Mason jar lid (being airtight)--or will it get too fizzy sitting in the fridge that long and explode?  Should I just use a breathable cover on it in the fridge, same as I do on the counter top?