Water Kefir Instructions part 1

This is part one of How to Make Water Kefir. A pro-biotic drink that is healthy for the whole family.

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[Sereena111]

Hi Maria, love your vid and your style of presenting, very helpful. I'm using your 6/6/6 method for my third batch of water kefir. I realised I had so many kefir grains, yet I was only making 2 cups at a time. I notice you just stir it all up together. Does all the sugar have to be totally dissolved into the water? I'm using blocks of palm sugar and there is no way they will totally dissolve. I notice you use large blocks of sugar too, does it matter?

[gtamediaproductions1]

@Sereena111 When I use large blocks of sugar I usually will go back after 12 hrs and stir. just so the sugar is dispersed throughout the water. Does it make a difference??? I totally don’t know. The end result will decide. Thank you for the encouraging words. The Water grains love Palm sugar and that is why you are seeing much growth.

[Sereena111]

@gtamediaproductions1 Actually Maria, can I ask one more question? Do you know roughly how much sugar is left in the kefir after the whole process? I know the grains gobble up alot of it. I use exactly the same ratios as you do and 1st ferment for 3 days, then 2nd ferment for 2 days. My kefir water isn't sweet at all, just nice and fizzy. Just trying to stay away from sugar as much as possible.

[gtamediaproductions1]

@Sereena111 That is hard to say exactly how much is left since it matters on how many grains you have as well in the mix. The longer you ferment the less sugar so by taste is the only indicator you really have. If you are really concerned about the amount you can lower the amount of sugar in the mix. The lower amount of sugar will slow down the growth of the grains, but that is not always a bad thing since they grow like crazy to begin with.

[thallious9876]

im revisiting ur vid. lov ur info clarity! but why do grains "like the alkaline egg shell" when they grow in acid?? ur education style is very beautiful

[gtamediaproductions1]

@thallious9876 You have a good point there, but they do die eventually if left in there too long. I believe perhaps the eggshells also benefit much more in what they also give in the way of nutrients.

[bzzazab]

how do you preserve water kefir grains?

[2prevail]

Thanks so much for a thorough video! I hadn't heard of using molasses, baking soda or eggshell before! I am so excited to get started.

[MephistophelesMyLord]

A lot of people use stainless steel just fine, since it's a non-reactive metal.

[thallious9876]

@gtamediaproductions1 understood :) tks Maria!!

[thallious9876]

@tyngteh thank you!! : )