Water Kefir

Is anybody out there making water kefir anymore?  I searched and couldn't find the subject but I think it's related to fungus.  I love making it and I thought I would give this suggestion to anyone already making it.  The kefir grains thrive on minerals so when I'm brewing it, no matter what flavor, I add an inch or two of dried seaweed (kombu).   It doesn't affect the flavor and I'm sure it adds a lot of valuable minerals and vitamins to an already wonderful probiotic drink.

Hi Pat,

I'm not sure what area you're in, but see these threads here on permies about water kefirs:

Trade My Cultures for your BS Fly Larva

water kefir (in the cooking and food preservation forum)

Make Healthy Fruit Kefir (non-dairy) Soda & Elixirs

Welcome to the forums, by the way! 

I was making water kefir often... but have temporarily stopped due to my many fermentation projects (kombucha, milk kefir, pickles, hot sauce, banana vinegar, and more)

I never heard of adding seaweed... great tip! I had been using sugar cane juice, dried fruit, and ginger tea as my base... when I start making it again I will try adding some seaweed.