Comments on: Water Kefir: A Quick Tutorial

By: Paul

Paul — Thu, 02 Feb 2012 22:14:40 +0000

In other words, honey is toxic

By: Ollin

Ollin — Mon, 30 Jan 2012 13:43:17 +0000

Hi there, greetings to all…
I began to drink this wonder again after a few years…
I have been coming across information that then i didn’t know, such as adding extra ingredients to turn it into a nicer, frutier beverage and i am liking it…
But i have a question, maybe someone here knows… i don’t want to altere just yet the original water kefir brew, but i was wondering if once the grains are strained and the kefired water is in a bottle, could i then add a bit of fresh ginger juice? or do i need to add it to the fermenting jar?
Hope someone can guide me here, i want to drink it for my general health, as i am the first one that gets a cold, but specially i want, that my bf drinks it as he has IBS and i really want him to benefit from kefir and if adding extras like ginger can help, then i want to do it as well… but i am just wondering when is the best time to add it (while brewing or after)
Thanks in advance and great info!

By: Michael

Michael — Sat, 28 Jan 2012 19:02:20 +0000

I just found this and love the idea. I have rehydrated my kefir grains and finished my first fermentation with raspberries and lemon slices. The only question I have is about getting the fruit pulp out of the kefir grains before reusing it. How do you and do you have to? Thanks for this site, the ideas are fascinating and are having a tremendous impact on the way our family thinks about food and life.

By: Lauren T.

Lauren T. — Sun, 22 Jan 2012 23:37:21 +0000

I’m curious about a healthy amount to have a day. I’ve heard if your body isn’t used to probiotics to start off with a little at a time or you can become bloated/gassy.. Any thoughts on this?

By: Tanya

Tanya — Sat, 21 Jan 2012 23:05:29 +0000

Kombucha is cheap when you make it yourself. Look on YouTube for videos showing you how. You can grow a scoby from a bottle of Kombucha as long as it’s not pasteurized. As long as it’s warm it’ll grow a scoby for you.

By: rachel

rachel — Tue, 17 Jan 2012 05:40:34 +0000

If you are throwing away extra i would love to have some as well! I will pay shipping:) my mother made us milk kefir for awhile, and while i hated the taste i loved the benefits. I’d love to try water kefir instead.

By: rachel

rachel — Tue, 17 Jan 2012 05:40:05 +0000

If you are throwing away extra i would love to have some as well! I will pay shipping:) my mothr made us milk kefir for awhile, and while i hated the taste i loved the benefits. I’d love to try water kefir instead.

By: becky

becky — Sat, 14 Jan 2012 15:54:36 +0000

I have been making water kefir for a year or so now and love it. I tried this lemon/raisin recipe and it was my kids favorite. I make a gallon at a time. When I poured in into 2 1/2gal. jars after the initial ferment (till raisins were floating), one jar was the normal water consistancy and great. The other jar had a thick syrupy consistancy. Same exact batch. It smelled fine and tasted ok (i think, i spit it out cuz i was nervous!). But I was a bit hesitant! I’ve never had it turn syrupy before. What’s wrong?! I threw that batch out. Any thoughts? Could there be too much sugar?
Thanks for your help.

By: Hunting Headaches: Remaining Suspects in Early 2012 | Critical MAS

Hunting Headaches: Remaining Suspects in Early 2012 | Critical MAS — Thu, 12 Jan 2012 18:55:30 +0000

[...] drinking vodka and gin, like the book suggested, and I had no problems. Recently I began making water kefir and I noticed I was getting the same flush sinus headache. Even though the alcohol level was [...]

By: Sumaya

Sumaya — Thu, 12 Jan 2012 14:02:05 +0000

Does anyone know if it’s ok to eat the grains ? I will soon have too many for my needs. I know it’s ok to eat the milk kefir grains as a kind of live probiotic, but I don’t know if water kefir grains are edible.

By: DebbieB

DebbieB — Wed, 11 Jan 2012 17:14:42 +0000

Have been brewing water kefir for a few weeks. I got the grains from a company who sells them through e-bay. Per quart of bottle Spring water, I use 3 T organic sugar, 1/4 lemon, 1 T molasses, and sliced ginger. It fizzes nicely after about 2 days. Tastes great at harvest with nice bubbles, but when I put in used kombucha bottles with screw top lids, it seems to lose the fizz in the fridge. Maybe I’ll try a secondary fermentation.
Grains look like they are thriving.

By: shashinyc

shashinyc — Sat, 07 Jan 2012 00:11:14 +0000

With this, my third “brew,” the kefir is finally fizzing…guess it needs time after shipping. I love this beverage, so tasty AND healthy! I’ve used organic, fair trade sugar, slices of half a lemon, a few sliced dried organic figs, and a chunk of peeled ginger in a big canning jar with rubber-seal glass lid for 48 hours, not 24. This batch had a nice little kick. Bought a few glass bottles of 99c sparkling water for indy rebottling. Such fun!