• Post Reply
  • Bookmark Topic Watch Topic
  • New Topic

Water Kefir

 
                        
Posts: 7
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
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.
 
Jocelyn Campbell
steward
Pie
Posts: 3556
Location: Missoula, MT
208
books food preservation forest garden hugelkultur toxin-ectomy
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
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! 
 
Aza Aguila
Posts: 30
Location: Costa Rica
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
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.
 
  • Post Reply
  • Bookmark Topic Watch Topic
  • New Topic