Your New Live Water Kefir Grains
Preserved cooking illustration

Your New Live Water Kefir Grains

Your New Live Water Kefir Grains

Your New Live Water Kefir Grains

CONGRATULATIONS ON ADOPTING YOUR NEW KITCHEN PET!

Our live kefir cultures have been stored in our shop's refrigerator to slow down their fermentation activity. As a result, they take a couple of feeding cycles to “wake up” and ferment to their full potential. (Note: This initial sluggishness is to be expected any time you take a break from brewing and store your grains in the refrigerator for an extended period of time.)

When you bring your new water kefir culture home, we recommend storing it in the refrigerator until you are ready to feed it. Ideally, feed your culture the same day it is purchased, or within 3 days of purchasing.

WAKING UP YOUR WATER KEFIR

Feed your water kefir following the recipe instructions here.  

Observe your water kefir and taste after 2 days. If it still tastes very sweet, that's ok! They're adjusting to their new home. Continue to ferment at room temperature for an additional day. If after 3 days, there's no significant flavor difference, simply strain out the grains and use the fermented sugar-water as a base for a fruit smoothie and repeat the recipe again. By the second or third batch, your grains should be past the awkward stage and fermenting at their peak potential!

HOW TO KNOW WHEN MY WATER KEFIR IS READY?

Signs of fermentation activity include little carbon dioxide bubbles brimming around the edges and the grains “plumping” up. Taste the water kefir, it should be less sweet and have a mild, tangy flavor, like a hint of lemon. 

FERMENTATION NOTES:

How long you ferment is truly a matter of personal preference. It gets less sweet and more tart the longer you let it ferment.

Fermentation is greatly affected by temperature and the amount of grains. Warmer temperatures speed up fermentation, while cooler temperatures slow it down. The cultures will begin to multiply over time, which will also speed up the fermentation. If it's fermenting too quickly, you can always remove some grains. If it's fermenting too slowly, try moving your brew to a warmer spot. You can experiment and find what works best for your taste and your digestion. There is no right or wrong way to do it - it is simply a matter of preference!

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.