NW Ferments Water Kefir Grains

Use water and sugar to produce your own healthy , bubbly lacto-fermented beverage. Water Kefir is non-dairy and can be flavored easily.

Water Kefir grains, aka “Tibicos”, are gelatinous, crystal-like globs of beneficial bacteria and yeast contained in a polysaccharide biofilm matrix (say that five times fast;).  Although they are called “grains”, they aren’t really so.  They grow in sugar water, and turn into a wonderfully bubbly probiotic beverage.  Water Kefir is gaining popularity next to it’s distant cousin, Kombucha.  It has a sweeter, milder, less vinegary flavor than Kombucha, and is a bit more palatable for children and folks who don’t enjoy Kombucha.  It’s also a quicker fermentation process- only 48 hours.  It’s basically probiotic soda pop!

• 1 box contains 1 packet of Water Kefir Grains
• Non-GMO
• Gluten Free
• Vegan

The beneficial bacteria and yeast in the Water Kefir grains eat the sugars, converting the glucose to glucuronic and other acids, thus reducing the end sugar content.  This fermentation process produces beneficial bacteria, yeasts, and acids, along with enzymes, B and K vitamins.  Water Kefir typically contains a variety of good bacteria, including: lactobacillus, streptococcus, pediococcus, bacillus, acetobacter and leuconostoc.  The beneficial yeasts associated are saccharomyces, zygotorulaspora florentina, lachancea, hanseniaspora and others.  All of these wonderful byproducts help to get your gut in proper working order by balancing your internal flora and improving digestion.  This in turn helps your overall health- by assisting your immune system, metabolism, and suppressing pathogens.  Water Kefir is a great option for those avoiding dairy that still want to incorporate healthy bacteria into their diets.  When first introducing it to your regimen, start slowly, with a small amount each day.  It can initially have a bit of a diuretic effect, as the good stuff starts to populate your gut, evicting toxins on the way.  Increase quantities as your body adjusts.  Eventually your gut will begin to crave it!

NW Ferments provides quality starter cultures for home production. Our goal is to enable people to improve their own health while saving them money. By making our own healthy foods, we help ourselves as well as our planet. While we are from the Pacific NW, we know that we have many kindred spirits worldwide.

Ingredients

organic rapadura sugar, live active cultures. Made in a facility that also processes wheat, soy and dairy products.

Directions

You will need:

One quart canning jar or other glass jar, coffee filter or paper towel to cover jar, and elastic, band to secure cover, fine mesh plastic strainer (no metal), wooden or plastic spoon, 1/4 cup sugar (rapadura, evaporated cane sugar, or a blend of the two work best), 3 cups water (non-chlorinated & non-fluoridated is best), Water Kefir grains.

Directions:

1. Heat one cup of the water.  Put it in the jar and stir in the sugar until thoroughly dissolved.  Add the rest of the water and stir again.
2. Add the Water Kefir grains to the sugar water.  Cover & secure with elastic band.  Allow to culture at room temp (68 to 78 degrees is ideal).  Choose a draft-free spot, away from direct sunlight, where the jar won’t be disturbed.  Dehydrated grains will take 3 to 5 days to rehydrate, live grains will be ready in 2 days.
3. When the dehydrated grains are plump & translucent, they are ready to make Water Kefir.  Strain the grains from the liquid, using a plastic strainer.  The first batch may have an off flavor when rehydrating- if so, it can be discarded.
4. For your next batch of Water Kefir, put the grains into fresh sugar water, following the same instructions.   Let culture for 2 days.  Longer culture times make a more sour product, shorter times make a sweeter product.  As your grains increase in volume, you can move up to a larger container.  Just use the same ratios: 1/4 c. sugar per quart.  The more grains in the jar, the faster it will ferment.

There are many ways to flavor and use your Water Kefir.