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Water Kefir

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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.
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Location: Carnation, WA (Western Washington State / Cascadia / Pacific NW)
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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! 
Posts: 30
Location: Costa Rica
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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.
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