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"This Product is Wonderful!"

I am new to cultures. So far I've mastered Greek yogurt and water kefir. The water kefir process is so simple to do, though it takes some explaining, which the insert in the box does very well. I love CFH!

- A Daughter of the King

Water Kefir Grains

SKU: 5600
$18.99

Availability: In stock

You Can Do This
When you buy this product you get FREE ACCESS to: 155-page Kefir eBook including 35 recipes plus hundreds more articles, recipes, and how-to videos.

Description

Details

Water kefir grains (WKG) create a carbonated lacto-fermented beverage from sugar water, fruit juice, or coconut water. Incredibly easy to make, water kefir makes a fantastic non-dairy alternative to milk kefir and can be flavored to make a range of delicious beverages, or as an ingredient in many recipes!

  • This box contains 1 packet of traditional, heirloom-style water kefir grains.
  • Rehydration period of 3-4 days with unchlorinated, unfluoridated water and cane sugar is required before regular use.
  • Cultures on the counter at 68°-85°F.
  • Can be used to culture sugar water, fruit juice, and coconut water.
  • Reusable culture - makes up to 2 quarts water kefir with every batch.
  • Instructions for using this culture are included and may be found here.
  • Having trouble making water kefir? Browse our Water Kefir Troubleshooting Articles or contact us for assistance.

 

Water Kefir Grains Instructions and Troubleshooting

 

Ingredients

  • Organic sugar, live active cultures
  • This product contains no GMO ingredients.

 

Allergen Information

  • Manufactured in a facility that also produces products containing soy and dairy.
  • Non-GMO
  • Gluten-free

 

Shipping and Storage Information

  • Our water kefir grains are shipped in a dehydrated state in a barrier-sealed packet.
  • For best results, store in a cool, dry place and use by the date on the box.
  • Freezer storage is NOT recommended.

 

Additional Details About Water Kefir Grains

Water kefir grains can create a new batch of water kefir every 24-48 hours. One packet of grains can culture up to 8 cups of water. Finished water kefir (not grains) may be used to culture non-dairy milks, for a non-dairy milk kefir alternative.

 

Actual product may differ from image shown above.

 

Additional

Additional Information

UPC 00814598020025

Reviews

10 Reviews For "Water Kefir Grains"

Items 91 to 100 of 312 total
  1. Very happy

    by Diane on 11/27/2015

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    Value
    Quality

    Great product. Easy to use.

  2. Good stuff

    by intcede on 11/24/2015

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    Quality

    I really like the kefir grains and they worked perfectly. Thank you also for the excellent customer service.

  3. Very pleased.

    by Andrea on 11/11/2015

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    Quality

    Excellent results. How-to videos were a big help.

  4. Great, delicious, and easy to use

    by EJGryphon on 11/10/2015

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    Quality

    I have been making water kefir using these grains for a couple of weeks now, and I love it. It's so very easy to make, and it's delicious. My favorite style so far is spring water and white sugar for the first fermentation, and then adding a little cranberry juice for the secondary fermentation (1 day). Yum!

  5. love this product

    by Moira on 10/21/2015

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    Value
    Quality

    A am so pleased to be making water kefir. I was using milk kefir, and enjoying it in small amounts, but the water kefir lets me get the great probiotics and still remain vegan. Service was wonderful even to Canada. Can't say enough about the beautiful packaging, clear instructions, informative website. I'm looking forward to my grains multiplying enough to start sharing with friends and relatives.

  6. Excellent

    by Marcie on 10/20/2015

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    Value
    Quality

    The grains re-hydrated right away, and make great tasting water kefir batch after batch. I like flavoring with concord grape juice the best.

  7. These grains last indefinitely with very little care.

    by Rose on 10/08/2015

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    Value
    Quality

    The water kefir grains are stirring to life. Taking longer than I remember since the last time I made it. These grains last indefinitely with very little care. My first grains lasted over 2yrs before I gave them away. Ready to start again. Instructions say don't go over 48hrs fermenting cycle, but I like a couple days longer. Don't notice any harm to the grains. My two cents.

    CFH note~ The culturing temperature plays a large part in how long a batch will take to ferment. Temperatures at the low end of the range (68° to 70°) may take longer but we recommend not exceeding 72 hours. If a stronger flavor is desired, strain the grains and start a new batch and let your finished kefir sit for another 24 to 48 hours.

  8. water kefir grains

    by elle-jay on 09/25/2015

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    Value
    Quality

    we are so happy with our water kefir grains- they are happily producing delicious carbonated probiotic yumminess every few days for us! horray! this should be taught in school!

  9. The product is doing great.

    by Robin on 09/14/2015

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    Quality
    Price

    More upkeep than I anticipated but I do like the lighter flavors over Kombucha.

  10. Fantastic

    by Lynnione on 09/08/2015

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    Value
    Quality

    I was nervous to try water kefir but was determined after buying Kevita at the market for 3.00 a bottle several times - thought there has to be a better way. Soooo glad I did - the videos and directions make the process very easy - and my water kefir grains are very happy and providing me with amazing lemonade kefir - I couldn't be happier. I am now looking into fermenting veggies -

Items 91 to 100 of 312 total

Write Your Own Review

Quality

Price

Value

Ingredients

Ingredients

  • Organic sugar, live active cultures
  • This product contains no GMO ingredients.

 

Allergen Information

  • Manufactured in a facility that also produces products containing soy and dairy.
  • Non-GMO
  • Gluten-free

Questions

Questions on Water Kefir Grains

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Items 91 to 100 of 149 total
  • From Jessie at 5/17/2012 8:58 AM
    • I want to order the kefir water grains & am concerned about shipping & their perishability. I live in the Eastern US (NJ). If I pick the USPS priority mail, would that be OK in terms of ensuring that they don't somehow spoil? I am thinking it'd be OK - but you have this warning about excessive heat & I'm just wanting to be careful, so I thought I'd chk w/you.
    • Our grains are dehydrated for safe shipping. It's always best to check your email for the tracking information, and plan to meet the delivery if you are going to experience hot weather. Consider checking the day prior to a scheduled delivery, as it has happened that it comes a day early, and customers aren't checking their mail every day!

      Just put them in the fridge if you aren't planning to rehydrate them right away. Flat rate shipping is fine but if you're in a hurry for delicious kefir, you're certainly welcome to select expedited delivery.
    • Do you find this question helpful?  Yes   No
  • From Dana at 5/5/2012 12:46 AM
    • What is the optimum ph level for kefir to grow in?
    • Kefir grains should be put into regular (neutral) tap water, which usually has a pH of around 7.0. The culturing process will acidify the water, so the final product will have an acidity lower than 7.0.
    • Do you find this question helpful?  Yes   No
  • From Robin at 4/26/2012 1:53 AM
    • Recently when I strain my grains there is a thin translucent pancakes floating on top of the kefir water. I removed it but it returns every cycle. Is this Kombucha? It smells slightly like vinegar. I don't have any Kombucha in my house. How did it get there? Is it beneficial? What should I do?
    • Sometimes a scoby can form (scoby meaning Symbiotic Colony of Bacteria and Yeast), but it's not kombucha. It does sound like your grains are a little out of balance and would benefit from a rinse, rest and recover. You will find the instructions here: http://www.culturesforhealth.com/rehabilitating-fixing-repairing-damaged-water-kefir-grains
    • Do you find this question helpful?  Yes   No
  • From ALice at 4/17/2012 4:02 PM
    • I notice in the instructions you say not to use RO water. Will the water kefir grains work ok with distilled water?
    • Water kefir grains require some mineral content to culture successfully and survive. Distilled water is a type of bottled water that has been completely purified and contains no minerals or chemicals of any sort. You can add minerals back to the water in a number of ways.

      Use a less refined sugar, such as Sucanat or Rapadura.
      Add ½ to 1 teaspoon of unsulphured blackstrap molasses to a quart of solution.
      Add a liquid mineral solution, such as ConcenTrace, to the brew. Use anywhere from 5 to 10 drops per quart.
      Add about 1/8 teaspoon of sea salt to a quart of brewing solution.
      Add about ¼ teaspoon of baking soda to a quart of brew.
      Put some dried fruit (unsulphured) into the brew: raisins, dates, apricots, figs, etc.
    • Do you find this question helpful?  Yes   No
  • From kara at 4/12/2012 8:17 AM
    • Hi-
      My kefir water has a bit of a sulfur smell. Is this normal? My water doesn't normally have this smell. I am using filtered water, cherry juice concentrate to flavor and the mineral drops.
      Thanks-
    • The sulfur smell usually indicates an imbalance. Your message doesn't say what kind of sugar you are using. Sugar is what the grains eat and the cherry juice concentrate would not provide the nutrients necessary for your grains. Cherry juice concentrate is a great flavoring and should be added after the grains have been removed.

      You can also try to simply aerate the finished water kefir, to help with the possible yeast problems that may be causing the sulfur smell. Pour the kefir back and forth into another container 3 to 4 times. For your next batch, add a slice of washed organic lemon and leave it there the 24-48 hours of your brewing time.

      Your grains would likely benefit from a grain rehab: http://www.culturesforhealth.com/rehabilitating-fixing-repairing-damaged-water-kefir-grains
    • Do you find this question helpful?  Yes   No
  • From Tim at 4/6/2012 2:37 PM
    • I'm wanting to start, but want to make sure the water I'm going to use is sufficient. Since I live in an area that uses fluoride/chlorine, can I just use bottled mineral water? Might cost the same as buying special filters for fluoride.
    • Bottled mineral water would work fine. Make sure it's not sparkling water though.
    • Do you find this question helpful?  Yes   No
  • From Brooke at 3/16/2012 3:47 PM
    • I have had my water kefir grains for at least a year, and they are still making great water kefir. Over the past month or so, I have noticed little white pieces all around the grains. They are smaller and more opaque than the grains, and somewhat mushy instead of firm like the grains. What are these, just new growth or kefir waste? I don't know whether to throw them out or keep them.
    • Have you changed anything with the grains lately? Different sugar or a different water source? The little white pieces could be yeast particles, but we'd need to troubleshoot to better assist.

      If your kefir starts to smell a little yeasty go ahead and give your grains a little rinse with filtered water before your next batch. You could also add a small slice of washed organic lemon in with the grains for a batch or two. If that doesn't help, consider a grain rehab: http://www.culturesforhealth.com/rehabilitating-fixing-repairing-damaged-water-kefir-grains
    • Do you find this question helpful?  Yes   No
  • From Taura at 3/12/2012 9:21 PM
    • When do I add the trace minerals? And about how many drops?

    • Trace minerals should be added along with the sugar when you are preparing the brewing solution. The amount to add will depend on the mineral content of the water and sugar. You will have to experiment to find the best balance for your grains - and the amount may change as your grains get stronger and more robust. You can start with 5 or 10 drops per 1 quart water, and adjust from there.
    • Do you find this question helpful?  Yes   No
  • From Robin at 3/2/2012 12:43 AM
    • I have experimented with a lot of different fruits and berries to flavor my kefir water with. I like my kefir water REALLY fizzy. My favorites are raisins, raspberries, and apple. But I have also found that many fruits and berries don't produce any kind of carbonation. Why is that? Are they naturally "anti-yeast", or are they treated with anti-yeast chemicals, or perhaps not sweet enough for the yeast? Any guidance on making the most fizzy kefir?
    • If you're using dried fruit, make sure it is organic, non-sulfured. Some fruit has pesticides that could be harmful to the grains. A first ferment will not usually result in a lot of carbonation because you use loose a fitting cover, allowing the bubbles to escape, an important part of the initial fermentation process. A second fermentation can result in a lot of fizz because you use an airtight container that traps the bubbles. You can find the instructions here: http://www.culturesforhealth.com/bottling-kombucha-and-water-kefir The Grolsch bottles are perfect for a second fermentation: http://www.culturesforhealth.com/grolsch-flip-top-bottle-750-ml.html

      Also, the more mineral heavy sugars like rapadura or Sucanat tend to produce a fizzier end product.
    • Do you find this question helpful?  Yes   No
  • From Robin at 3/2/2012 12:32 AM
    • I have brown strands floating around with the kefir grains. I sometimes remove them manually, but they return slowly over a few weeks. Is it yeast? What should I do?
    • Likely it is an accumulation of yeast and bacteria, which is harmless.

      You can check a few things:
      1) Be sure to keep 4 feet of space between cultures.
      2) Ensure your sugar water ratio is 3 to 4 Tablespoons water kefir grains per 1 to 2 quarts of sugar water (4-6 Tablespoons cane sugar per quart of water).
      3) Culture only 24-48 hours; do not culture longer as that may starve your grains.
      4) Try a slice of well washed organic lemon in your next first ferment.

      It might also just be what is in your environment at this time. It's harmless, but you can continue to remove the yeast strands.
    • Do you find this question helpful?  Yes   No

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