Rather than getting kefir, you might consider another culture: Water Crystals (aka: water kefir, Japanese water crystals, tibicus, tibi...)
They are raised in a whole sugar and water solution, and you can add lemon and dried fruits for flavor, or brew them in fruit juice. Many mamas here (myself included) have them at home and can mail you some. here's a little info:http://en.wikipedia.org/wiki/Water_kefirhttp://www.weim.net/homeovet/Docs/water%20kefir.pdf
It is possible to use dairy kefir grains in non-dairy milks, but they will not reproduce themselves.
You might check out the fermented veggies thread in the Traditional Foods forum: http://www.mothering.com/discussions...mented+veggies
There is lots of good advice for making sauerkraut, kimchi, and just about any vveggie you can imagine. I've found Sandor Katz book, Wild Fermentation
, to be a weath of information on the subject.