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Water kefir grains

post #1 of 10
Thread Starter 

Let's talk about water kefir grains...

 

I won an order and will be receiving them in the next two weeks. I need to educate myself so I can hit the ground running when they arrive.

 

Please share any personal experiences with me (complete newbie) and any useful resources.

 

Do I need any special supplies/equipment? Certain sizes?

 

Do I need to know anything about these things to keep them alive? Our house is neither heated nor air-conditioned. We live in San Diego and we humans are comfortable in the house year-round, though we do get a little hot for short periods in Aug-Sep (yesterday was 94 degrees, for example!) and a little chilled in Jan-Feb.

 

I appreciate any and all tips! Thank you! love.gif

post #2 of 10
Thread Starter 

I've read through several websites and now I'm confused on why there are so many different "rules" or "guidelines"...

 

Water - So many strong opinions on the type to use and they contradict each other.

 

Strainer - Same.

 

Jar lids/covers - Same.

 

Any insight? Does anyone here make water kefir????? Are your "grains" healthy and multiplying????

post #3 of 10

Heyla Sunny Congratuations on such a wonderful prize!! 

 

I just came across your post and I hope you are having lots of success with your water kefir grains!  I've only done milk kefir, but the site I loved was culturesforhealth (just google that) as they had wonderful videos on how to manage/prepare water kefir.

 

I've relied on their instructional videos many times for my milk grains and I'm about to jump into water kefir. 

 

As for jars/containers - I would just look for something non-reactive (mason jars 1qt sized)

 

Covers - when actively fermenting - I just use a coffee filter with a rubber band around it.   Storing for drinking later - I put a lid (just a lid/ring combo from the above mason jar) and it goes into the fridge.

 

Strainers - I know culture for health talks about a plastic strainer, but I use my metal mesh one all the time and it does not hurt my milk grains one bit.  They are quite plentiful and I got a batch in June/July and they mulitple like crazy in that I've given away 4 batches (1/2 cup sizes).

 

I have no ideas about types of water (like tap, distilled, purfied etc) so I hope you have found answer to that question smile.gif

 

 

post #4 of 10
Thread Starter 

Thanks! :)

post #5 of 10

I was searching "water kefir asheville" and found this site, and your thread here!  I want to try the water kefir, but am hesitant to order....I wondered if anyone had some growth to share? I am not currently crafting more than my family needs, but I do have herbs I can do cuttings- or a nice division of a house plant? Aloe?

 

Let me know how your progress goes with it- it will be a fun project for sure :) Take care!

--Penny gibbs

post #6 of 10

Hi :) I'm new- I was searching about water kefir here in asheville...I sent a message on the thread down a bit- would you have any more info to share? Thanks! --Penny Gibbs

post #7 of 10

Hi Penny - I don't have any water kefir grains right now, only milk.  Usually someone on this board has some grains and many are willing to share.  Good luck! thumb.gif

post #8 of 10

Here is a site that a friend of mine recommends highly. She has a lot of success with her water kefir grains and now I am enticed to give it a try as well. My friend lives in Northern Cal and I live in San Diego...I wish you luck and hope it is as tasty for you as my friend said it is. Close to a natural soda but healthier and tasty! 

Here are her words exactly:

Water kefir is made from kefir grains, also known as sugar grains, tibicos, tibi, or Japanese water crystals. The g

rains make up a cultures of various strains of
 
healthy bacteria and yeast, held together in a polysaccharide matrix created by the bacteria. The symbiotic relationship of the microbes produces a stable
 
growing culture. The microbes feed on sugar and produce lactic acid, alcohol (ethanol), and carbon dioxide, yielding a fermented carbonated beverage. The
 
alcohol content is usually very minimal, less than 1 %. The best way to describe it is flavored soda minus all the processed sugar, artificial colors, flavors and
 
preservatives. Water kefir is nature’s way of making soda and by far, one of the healthiest and easiest to make at home. Check out this site...awesome:) great
 
for eliminating the purchase of probiotics:) adding ginger is what totally rocks;)

 

http://zoevblog.com/2010/03/17/what-is-water-kefir-and-how-to-make-it/

post #9 of 10
Thread Starter 

Thanks!

post #10 of 10

my water kefir grains are not growing, fast y?

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