Updated Water Kefir Guide has been moved to:
http://www.enhancedliving.ca/sub/water_kefir_grains_and_guide.php
Thank You,
KW
KW's Water Kefir Guide
Kefir VIDEO HERE:
https://www.youtube.com/watch?v=gGDqU3DRLsU#ws
Preparation
What you will need:
▪ Water Kefir grains.
▪ Sugar Source: Organic Cane Sugar, Organic Moles, Maple Syrup, Coconut Sweetener/Nectar, Organic Demerara, etc.
▪ Spring water, hard well water, mineral water. If tap water is your only option, put the water in a blender for 15min. to evaporate the chlorine, or boil and cool it beforehand. Kefir grains are harder to grow in tap water.
▪ 64 oz Wide mouth Mason jar.
▪ Plastic Lid for Mason jar.
▪ Measuring cups & spoons.
▪ Plastic Strainer (preferably nylon soft mesh). A metal sieve can be used as a last resort, but not recommended
▪ Large gl or plastic bowl with spout.
▪ Wooden or plastic spoon.
White sugar is often preferred because it is usually the easiest, most affordable, and it does not overwhelm other flavors. To sustain healthy grains on white sugar, it is recommended that a minerals and/or a mineral sugar like organic Blackstrap Moles be added.
DO NOT USE:
▪ Stevia or chemical sugar substitutes.
▪ Honey. It has antimicrobial properties and will damage your grains.
▪ Chlorinated tap water.
▪ Metal.
▪ Any heat over 40°C may kill your grains.
▪ Do not use water filtered through a carbon activated filter (ie. Britta).
▪ Radapura is not recommended as many tests have shown that the kefir grains have trouble growing in them.
▪ Try to avoid dried fruits that have a sulfate preservative. It can be umed that any nonorganic preserved fruit may contain sulfate even though it is not on the label.
Rehydration
(For Dehydrated Grains)
Dehydrated Kefir grains have a long shelf life if stored properly. They are a good idea to have on hand as a backup, should your gains die off. They will take longer to reactivate because they need time to re-balance their micro flora, but they will produce the same product as live grains.
It takes 3 to 5 days in sweet water to rehydrate and get them fermenting again. But it may take up to 3 weeks to get the full benefits.
Use 2 tsp of dried grains. They will rehydrate into about 2-4 tbsp.
1) Use a Clean Mason Jar with a plastic lid.
2) Dissolve 1/4 - 1 Tbsp of sugar in 2 cups water (If using white sugar, include 1/4 tsp of Blackstrap Moles).
3) Add additional minerals (Optional). 1/8 tsp of Terramin Clay or 8 drops of Concentrace.
4) Allow it to sit for 8 Days (Between 6-9 Days is ok). It is helpful to stir the mixture once a day, do this by rotating the jar around. Do not allow the mixture to sit for longer than 9 days.
5) Strain the Kefir grains and discard the liquid.
Fermentation (For Live Grains)
During the fermentation process, the water Kefir grains will grow and convert your sugar water into water Kefir. After 8 Days All of the sugar will have been converted into something safe for the body.
If your grains were mailed to you, the first fermentation may take a few batches to revive fully, depending on temperature and other variables. This first batch may not be drinkable and sometimes very little will happen, especially if you use to much liquid for the amount of grains (This is a common error). If nothing happens the amount of water and sugar can be reduced. Also please note that water kefir breaks apart very easily, if they arrive in very small pieces it doesn't mean they are damaged, it could actually speed growth due to more surface area. Also kefir is alive, so worrying about them will only affect them in a negative way.
****IMPORTANT If you are starting with a small amount of grains (3 Tbsp or so) please follow the starter batch directions until you have enough grains for a full batch.
Starter Batch (3 Tbsp of Grains)
1) Mix together 2 Cups of water and 1/4 - 1 Tbsp of sugar In Clean Mason Jar with Plastic Lid. (If using white sugar, include 1-2 tsp of Blackstrap Moles)
*If you would like more growth in the beginning you may want to start with 2 Tbsp of sugar, and then reduce the sugar afterwards. Be aware that by doing this you may increase the fermentation time.
2) Add your 3Tbsp of Kefir grains.
3) A pinch of minerals can be added as well. If you are unsure about the type of mineral you are using please wait until the grains start growing. I have found Terramin clay or Concentrace to be the best mineral supplements. Add 1/8 tsp of Terramin or 8 drops of Concentrace.
3) Using very fine strainer in the beginning will help catch the small grains and will speed your growth time.
-Use this recipe and increase the amounts until your grains grow enough to make the recipe below.
*If you are having trouble with fermentation then reduce liquid to 1 cup.
Basic Recipe (Minimum of 1/2 Cup of grains needed)
**Warning** - If you only have 3 Tbsp of grains , this recipe will not work, please follow the directions directly above and increase the amount of liquid slowly as your kefir grows.
1) Dissolve about 1/4 cup of sugar in 8 cups of water(spring water, rain water or good well water). If using brown, raw or white sugar, slightly reduce the amount of sugar and include 1-2 tsp of Blackstrap Moles.
2) Add additional minerals. 1/4-1/2 tsp of Terramin Clay will keep your grains very healthy.
3) Add Optional Flavoring.
-I recommend not to add flavoring until after fermentation
4) Add 3/4 - 4 cups of water Kefir grains.
5) Kefir likes to be moved around while it is fermenting. People used to hang bags of Kefir in doorways so that they would get bumped throughout the day. Try to leave the Kefir in a place where it will get moved around, perhaps on a table that gets used throughout the day. Alternatively just picking up the jar and rotating it every 24 hours can do the trick as well.
6) Leave your Kefir out of direct sunlight for 8 days at a room temperature of 14°C – 25°C and a maximum temp of 32°C. Fermentation times will depend on the ratio of sugar, Kefir and temperature. Sometimes a reduced or raised temperature can increase grains growth, but not recommended for first batches. If it smells like vinegar, it has gone too long. Each day you may taste it. If it is too sweet, you may ferment longer, but sweet doesn't mean that there is sugar left. After 8 Days just about all of the sugar will have been converted into something safe for the body.
7) Strain out the Kefir grains using a fine mesh strainer (preferably nylon). Store the water Kefir drink in the refrigerator. Store extra grains in a sugar solution in the fridge.
Second Fermentation
-Second fermentation is not used with this method.
Consumption
My favorite way to consume Kefir water would be to add it to raspberries before drinking. Use 1/4 cup of raspberries to 1/2-1 cup Kefir
More Kefir Recipes:
http://www.yemoos.com/waterkefirrecipes.html
Kefir should not be consumed over extended periods of time without taking occasional breaks. Your body needs a break to repopulate its own friendly bacteria as to not become dependent on the Kefir bacteria. Every 1-3 days is good, if taking every day, then 3 weeks on and 3 weeks off is a good approach.
Storing & Dehydrating
The grains can be stored in the fridge for a few weeks. To do this make a fresh batch of sugar water with the kefir and place in fridge. This will last 4 weeks
Dehydrating Kefir grains is always a good idea to have as a backup. To dehydrate extra grains, put them on a paper towel and leave near a fan in a well ventilated area for 1 to 2 days. Store in a cool, dry, dark place.
Transporting & Travelling
Water Kefir Grains can be transported without liquid, in a ziplock bag or gl jar, at up to 28 Deg Celsius. Store them in a place where they wont get squished, or put the ziplock bag into the gl jar. They would last well like this for up to two weeks. If they travel for over 8 day then they will need to reactivate the first batch. After traveling they should be fed for another 3 weeks to stabilize before another trip.
© Kevin Williamson 2012
If you need Kefir grains please contact me at "kevinwilliamson at enhancedliving.ca".
I have found that there is a lot of mixed information about water kefir on the internet. People have seemed get water and milk Kefir benefits mixed up. Water Kefir does not contain yeast cultures as many sources will lead you to believe, but it has more strains of good bacteria then milk Kefir.
http://www.enhancedliving.ca/sub/water_kefir_grains_and_guide.php
Thank You,
KW
KW's Water Kefir Guide
Kefir VIDEO HERE:
https://www.youtube.com/watch?v=gGDqU3DRLsU#ws
Preparation
What you will need:
▪ Water Kefir grains.
▪ Sugar Source: Organic Cane Sugar, Organic Moles, Maple Syrup, Coconut Sweetener/Nectar, Organic Demerara, etc.
▪ Spring water, hard well water, mineral water. If tap water is your only option, put the water in a blender for 15min. to evaporate the chlorine, or boil and cool it beforehand. Kefir grains are harder to grow in tap water.
▪ 64 oz Wide mouth Mason jar.
▪ Plastic Lid for Mason jar.
▪ Measuring cups & spoons.
▪ Plastic Strainer (preferably nylon soft mesh). A metal sieve can be used as a last resort, but not recommended
▪ Large gl or plastic bowl with spout.
▪ Wooden or plastic spoon.
White sugar is often preferred because it is usually the easiest, most affordable, and it does not overwhelm other flavors. To sustain healthy grains on white sugar, it is recommended that a minerals and/or a mineral sugar like organic Blackstrap Moles be added.
DO NOT USE:
▪ Stevia or chemical sugar substitutes.
▪ Honey. It has antimicrobial properties and will damage your grains.
▪ Chlorinated tap water.
▪ Metal.
▪ Any heat over 40°C may kill your grains.
▪ Do not use water filtered through a carbon activated filter (ie. Britta).
▪ Radapura is not recommended as many tests have shown that the kefir grains have trouble growing in them.
▪ Try to avoid dried fruits that have a sulfate preservative. It can be umed that any nonorganic preserved fruit may contain sulfate even though it is not on the label.
Rehydration
(For Dehydrated Grains)
Dehydrated Kefir grains have a long shelf life if stored properly. They are a good idea to have on hand as a backup, should your gains die off. They will take longer to reactivate because they need time to re-balance their micro flora, but they will produce the same product as live grains.
It takes 3 to 5 days in sweet water to rehydrate and get them fermenting again. But it may take up to 3 weeks to get the full benefits.
Use 2 tsp of dried grains. They will rehydrate into about 2-4 tbsp.
1) Use a Clean Mason Jar with a plastic lid.
2) Dissolve 1/4 - 1 Tbsp of sugar in 2 cups water (If using white sugar, include 1/4 tsp of Blackstrap Moles).
3) Add additional minerals (Optional). 1/8 tsp of Terramin Clay or 8 drops of Concentrace.
4) Allow it to sit for 8 Days (Between 6-9 Days is ok). It is helpful to stir the mixture once a day, do this by rotating the jar around. Do not allow the mixture to sit for longer than 9 days.
5) Strain the Kefir grains and discard the liquid.
Fermentation (For Live Grains)
During the fermentation process, the water Kefir grains will grow and convert your sugar water into water Kefir. After 8 Days All of the sugar will have been converted into something safe for the body.
If your grains were mailed to you, the first fermentation may take a few batches to revive fully, depending on temperature and other variables. This first batch may not be drinkable and sometimes very little will happen, especially if you use to much liquid for the amount of grains (This is a common error). If nothing happens the amount of water and sugar can be reduced. Also please note that water kefir breaks apart very easily, if they arrive in very small pieces it doesn't mean they are damaged, it could actually speed growth due to more surface area. Also kefir is alive, so worrying about them will only affect them in a negative way.
****IMPORTANT If you are starting with a small amount of grains (3 Tbsp or so) please follow the starter batch directions until you have enough grains for a full batch.
Starter Batch (3 Tbsp of Grains)
1) Mix together 2 Cups of water and 1/4 - 1 Tbsp of sugar In Clean Mason Jar with Plastic Lid. (If using white sugar, include 1-2 tsp of Blackstrap Moles)
*If you would like more growth in the beginning you may want to start with 2 Tbsp of sugar, and then reduce the sugar afterwards. Be aware that by doing this you may increase the fermentation time.
2) Add your 3Tbsp of Kefir grains.
3) A pinch of minerals can be added as well. If you are unsure about the type of mineral you are using please wait until the grains start growing. I have found Terramin clay or Concentrace to be the best mineral supplements. Add 1/8 tsp of Terramin or 8 drops of Concentrace.
3) Using very fine strainer in the beginning will help catch the small grains and will speed your growth time.
-Use this recipe and increase the amounts until your grains grow enough to make the recipe below.
*If you are having trouble with fermentation then reduce liquid to 1 cup.
Basic Recipe (Minimum of 1/2 Cup of grains needed)
**Warning** - If you only have 3 Tbsp of grains , this recipe will not work, please follow the directions directly above and increase the amount of liquid slowly as your kefir grows.
1) Dissolve about 1/4 cup of sugar in 8 cups of water(spring water, rain water or good well water). If using brown, raw or white sugar, slightly reduce the amount of sugar and include 1-2 tsp of Blackstrap Moles.
2) Add additional minerals. 1/4-1/2 tsp of Terramin Clay will keep your grains very healthy.
3) Add Optional Flavoring.
-I recommend not to add flavoring until after fermentation
4) Add 3/4 - 4 cups of water Kefir grains.
5) Kefir likes to be moved around while it is fermenting. People used to hang bags of Kefir in doorways so that they would get bumped throughout the day. Try to leave the Kefir in a place where it will get moved around, perhaps on a table that gets used throughout the day. Alternatively just picking up the jar and rotating it every 24 hours can do the trick as well.
6) Leave your Kefir out of direct sunlight for 8 days at a room temperature of 14°C – 25°C and a maximum temp of 32°C. Fermentation times will depend on the ratio of sugar, Kefir and temperature. Sometimes a reduced or raised temperature can increase grains growth, but not recommended for first batches. If it smells like vinegar, it has gone too long. Each day you may taste it. If it is too sweet, you may ferment longer, but sweet doesn't mean that there is sugar left. After 8 Days just about all of the sugar will have been converted into something safe for the body.
7) Strain out the Kefir grains using a fine mesh strainer (preferably nylon). Store the water Kefir drink in the refrigerator. Store extra grains in a sugar solution in the fridge.
Second Fermentation
-Second fermentation is not used with this method.
Consumption
My favorite way to consume Kefir water would be to add it to raspberries before drinking. Use 1/4 cup of raspberries to 1/2-1 cup Kefir
More Kefir Recipes:
http://www.yemoos.com/waterkefirrecipes.html
Kefir should not be consumed over extended periods of time without taking occasional breaks. Your body needs a break to repopulate its own friendly bacteria as to not become dependent on the Kefir bacteria. Every 1-3 days is good, if taking every day, then 3 weeks on and 3 weeks off is a good approach.
Storing & Dehydrating
The grains can be stored in the fridge for a few weeks. To do this make a fresh batch of sugar water with the kefir and place in fridge. This will last 4 weeks
Dehydrating Kefir grains is always a good idea to have as a backup. To dehydrate extra grains, put them on a paper towel and leave near a fan in a well ventilated area for 1 to 2 days. Store in a cool, dry, dark place.
Transporting & Travelling
Water Kefir Grains can be transported without liquid, in a ziplock bag or gl jar, at up to 28 Deg Celsius. Store them in a place where they wont get squished, or put the ziplock bag into the gl jar. They would last well like this for up to two weeks. If they travel for over 8 day then they will need to reactivate the first batch. After traveling they should be fed for another 3 weeks to stabilize before another trip.
© Kevin Williamson 2012
If you need Kefir grains please contact me at "kevinwilliamson at enhancedliving.ca".
I have found that there is a lot of mixed information about water kefir on the internet. People have seemed get water and milk Kefir benefits mixed up. Water Kefir does not contain yeast cultures as many sources will lead you to believe, but it has more strains of good bacteria then milk Kefir.