Water Kefir Grains Delivered Anywhere in Canada and The United States
(and instructions on how to make water kefir below,,,)
If you live in Canada and wish to order water kefir grains, you may choose between regular grains and dehydrated grains. Either option will allow you to brew your own healthful, delicious, probiotic water kefir. The difference is that dehydrated grains take a couple of brews to become fully reconstituted (rehydrated). The regular grains are fully hydrated, and will arrive wet. You must begin brewing your grains as soon as you can after they arrive as they are hungry after the long trip.
If you can not begin brewing your water kefir immediately when you receive your grains and you ordered hydrated grains, then set them in the refrigerator where they should be safe for another day or two.
I prefer to ship dehydrated grains. They are not going to be affected by swings in temperature that can happen with our Canadian climate. However, if you prefer live grains I will certainly send them to you.
Water Kefir grains grow, and you can use grains from each batch to make the next batch, so you only ever have to buy them once. Properly cared for, they will serve you for life!
Instructions for Making Water Kefir
The following instructions are for wet grains. With only slight modification, dehydrated grains are handled in much the same way.
Making Water Kefir is so easy. In fact, of all the recipes I use in my healthy kitchen, this probiotic drink is by far the easiest!
First you need to order your Water Kefir grains.
While you are waiting for your grains to arrive, make sure you have all of the equipment and ingredients that you need to begin immediately when your grains arrive. The equipment and ingredients I use to make a basic water kefir are as follows:
- 1 Quart (4 cup) mason jars
- small plastic mesh strainer
- coffee filter or paper towels
- elastic band
- 1/4 C Sugar
- 1 tsp Black Strap Molasses (not procesed or fancy!!)
- 3C water (well water or spring water) I use well water or Nestle Pur Life bottled water.
- squirt of minerals (if water is filtered)
- slice of lemon (peeled if not organic)
1 apricot (unsulphured, organic) can use raisins,
figsetc (UNSULPHURED is important. Sulphur from dried fruit will kill your grains.) NOTE: Updated to say I can no longer recommend figs. Too many people have their kefir go unbalanced and syrupy after using figs. I think the preservative must not always be listed on the label- so NO more figs for me!)
- 3TBSP water kefir grains (approx 1TBSP per C/water)
A NOTE ABOUT WATER: If you are using bottled water you absolutely must read the ingredients on the back label. Just because it is called "Spring Water", that does not mean nothing has been added. Natural spring water will have minerals, and may have a slight amount of naturally occurring fluoride. It should not have any chlorine.
Do NOT use ozonated water. Ozone is added to kill bacteria. See here for reference.
Do NOT use alkaline water (kangen water etc). We add lemon or lime to give the water a slight acidic edge. The act of fermentation increases the acidity of the brew. An alkaline environment will encourage an imbalance of bacterial growth and you could end up with some nasty bacterial contamination!
Add ingredients to mason jar. Cover with coffee filter or paper towel secured by an elastic. Set in cupboard 24-48 hours. (I always let mine go 48 hours) If you see little bubbles rising, it is working. The first one could take a little longer (or you may have to make 2 or 3 batches to get your best kefir water) as the grains will sometimes be a little sluggish from being in the fridge.
After 24-48 hours (48 hours for me), strain off the liquid to drink as is, OR put the strained liquid into another bottle or jar sealed tight and let ferment another 24 hours or so. You can add juice, ginger, berries etc for the second ferment to create different flavors. Will get slightly fizzy.
Then refrigerate for up to several months, or drink immediately.
Use your strained grains to start the process again.
Please also see Water Kefir Instructions in Pictures using live grains.
(NOTE: You can experiment with any kind of white or brown sugars, or juices etc. These are what I prefer. If you do decide to experiment, always have some backup grains in case you need them)
If your grains are dehydrated, the process is the same, but discard the first ferment. May take up to a week to fully hydrate the grains.
Water kefir grains will often double in size each week or so. If yours are not, they may still be making wonderful kefir, but something could be perfected.
Do not use water that is chlorinated or fluoridated (Britta filter works… or buy spring water)
Do not use honey in place of sugar. Honey is a natural antibiotic and could damage grains.
The finished product smells slightly yeasty or beery. If it smells like vinegar or otherwise off, your grains need some rehab. Don't drink kefir water that smells rancid or too sour.
Water Kefir gets very fizzy. A build up of gases could cause botle explosion. If you are going to keep water kefir longer than a few days, store in bottles designed for brewing. Open your bottles over a sink in case the liquid fizzes up and out of the bottle when opening.
If you ordered live kefir grains and they arrive frozen in the winter, simply allow them to defrost at room temperature, and then follow instructions. 🙂
How Do You Know Kefir Grains Are Working?
First time brewers of water kefir often are worried that their brew is not going to work. During your first, and subsequent brews there are several indications that things are progressing as they should:
- Tiny bubbles are rising from the grains and/or gathering next to the glass on top of the liquid- The fermenting process releases carbon dioxide. Some of the grains may float and sink for the same reason. This is a good sign that things are going well.
- The color is lightening- The grains consume the sugars in the brew. If you have used brown sugar and/or molasses the dark color will begin to lighten.
- It develops a pleasant yeasty odor- Kefir water smells fresh ands lightly yeasty or beery with some fruity notes. It should never smell rancid or "off" in any way.
- It is not as sweet- because the grains are eating the sugar, the brew should begin to taste less sweet and becoming more acidic.
- The grains are growing
The following video is NOT mine. It does give a good general overview of how to make water kefir.