5.4 g / 1.9 oz
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 OR download
PDF here
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. The product keeps: At room temperature (68° to 78°F): 12 to 18 months In the refrigerator (40° to 45°F): 18+ months. In the freezer (0° to 25°F): 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.
Japanese Water Crystals have also been referred to as Sugary Fungus, Tibicos, Ginger Beer Plant, California Bees, Water Kefir Grains, tibetan mushroom grains, snow lotus, water crystals, tibi, Kephir, Paris, Kephir, kefir fungus, kefir d'aqua,and more. Regardless if they all are the same or are as unique and different - they all typical share a similar recipe and each are healthy and beneficial. They all are small gelatinous masses of beneficial bacteria and yeasts. Which yeasts and bacteria dominate will contribute to supple as well as dramatic differences. The influence of wild bacteria and yeasts as well as personal brewing preferences play an active ongoing role. For most home brewers what is important is simply taste, pleasure and a hint of health.
Japanese Water Crystal Basic Recipe
2-3 tablespoons of Water-Grains (optional muslin bag for keeping the grains separate)
2-3 tablespoons of sugar (or combination of barley malt syrup, honey, etc. Anything that ferments)
A few of many choices; raisins, figs, plums, prunes, slice of lemon, ginger, fresh herbs and spices with an eye towards health issues.
In a two-quart or larger jar add one quart distilled or fresh pure water, or Sparkling mineral water. Tight fitting cap to increase alcohol content and carbonation. Loose fitting for safety and less alcohol. To safely increase the carbonation and alcohol use a bottle with an airlock (available at your local beer and wine hobby shop) or a bottle with a large balloon fitted and secured by tape over the bottle opening. In those cases use a bottle size that will be 80% full.
Alternatively; Use Fruit Juices (non-preservative Juice) fresh organic is recommended. Apple juice, Cranberry, Grape, Grapefruit, Pomegranate, Orange, etc. Use half water and half juice, and add half of a lemon. lime or slice of orange. (critic acid)
Ferment 1– 4 days at room temperature (75F). Use your taste to judge a satisfactory ferment. With high temperatures flavours will be harsher with more fizz and more alcohol. Time and Temperature dependent. Longer ferments will produce more alcohol and an inferior taste, to a point where the ferment turns to vinegar with less alcohol and better taste.
Strain through a sieve or cheesecloth to remove the fruit pieces (discard) and retrieve the Water-Kefir Grains to start the next batch. If going away for long periods, start a fresh larger batch and leave tightly capped in the refrigerator.
Pour the beverage into bottles. If the beverage is highly carbonated and the taste is just right fill the bottle to the brim and cap. If you wish the beverage slightly sweeter add just a pinch of sugar or a sliver of fruit and leave a one inch airspace and cap. At room temperature the beverage will continue to ferment. Leave out for a day or two and then refrigerate.
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