Guest guest Posted September 20, 2009 Report Share Posted September 20, 2009 I had one batch of water kefir that did what you describe. It was basically not a viable batch. I then got another batch, and understood what it was about. THOSE went to town, and multiplied like mad. Indestructible. I don't know why one batch worked and one didn't. Bacteria are mysterious things .... in the cheese industry the cheeses can just start mysteriously failing, and that is sometimes to do bacteriophages, little viruses that attack bacteria and wipe them out. You can have a phage in your kitchen that prevents one bacteria from ever living there. Weird stuff. You'll likely never know. I don't have any of the " robust " grains because i decided I just didn't care for water kefir much ... the milk kefir grains will produce a good cider for 6 months or so before needing to be replaced, and that cider does better things for my gut than the water kefir did. But the water kefir was more fun ... On Sun, Sep 20, 2009 at 8:18 AM, Robin <rsmurphy@...> wrote: > Hi, folks - > > I received some WKG in the mail last week, my first. I don't know > anything about water kefir, other than the little I've read. The grains > had a very strong, sharp smell and I was very intrigued about getting a > pleasant drink from them. > > After reading a dozen different recipes, I rinsed the grains (about 3 > tablespoons, I think) and put them in a glass jar with three cups of > water and 1/4 cup of white sugar. I added a pinch of ground calcium, > stirred it and covered it with a lid w/air lock. > > It's been two days now and there hasn't been any activity.... I thought > the grains were supposed to throw themselves a little party in there, > jumping and bubbling around. > > Although the smell is strongly vinegar, I tasted it today. It tastes > like sugar water with a little vinegar in it. This isn't right, is it? > > Any thoughts on getting this going in the right direction? > > Thanks, > Robin > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2009 Report Share Posted September 28, 2009 Doin' the happy kefir dance! My WKG have adjusted to life in the Northwoods and are perking along just fine, thank you. The first successful batch was with brown sugar and molasses. The current one cooking (so to speak) is demerara sugar and a bit of ginger root.... haven't tasted that one, yet. Any other favorite ingredients? If I use honey, would it taste like mead? Would I need any other sweentener in it? Sorry to keep asking the list, I'm *still* waiting for my books to arrive. Thanks for the help. Robin in the Northwoods of Wisconsin, where the wind is threatening to blow us to Minnesota. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2010 Report Share Posted February 2, 2010 aside from specific ferments that nuture your body so that it heals itself, y do know of people with diabetes and out-of-balance blood sugar that have arrived to a nice equilibrium by basing their diets or whole grains (specially brown rice) and algae. sprouts are great as well, given the sugars in the living grains have been digested by the sprouting process. best lucka. Brute force, no matter how strongly applied, can never subdue the basic human desire for freedom and dignity. It is not enough, as communist systems have assumed, merely to provide people with food, shelter and clothing. Human nature needs to breathe the precious air of liberty. Dalai Lama From: Shari <havfaith@...> Subject: Water Kefir nutrition Date: Tuesday, February 2, 2010, 12:08 AM Â Hi, I am making water kefir. Was wondering about the sugar. Can diabetics drink water kefir safely? I know two individuals who want to know about stieva with water kefir. Will it grow the grains? One is hypoglycemic and the other is diabetic. I say they should make with turbo sugar and drink slowly building up what they drink daily. I am thinking this may be helpful to both of them, helping to process their sugars. I am also hypoglycemic with food intolerances. I am finding that things are getting better. Need facts for these others. I must say I love Kefir. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2010 Report Share Posted February 2, 2010 Brown rice has phytates in it, which can prevent iron absorption. I think a LOT of diabetes in this country is based on high ferritin levels, and that is the reason the pancreas can't balance the blood sugar. It happens in horses too, that get too much iron. Taking tea with meals can help too, because it blocks the iron. For blocking sugar absorption, konjac is the most effective. It has been shown to lower the glucose curve nicely. On Tue, Feb 2, 2010 at 1:32 AM, Moneta <angelamoneta@...> wrote: > aside from specific ferments that nuture your body so that it heals itself, y do know of people with diabetes and out-of-balance blood sugar that have arrived to a nice equilibrium by basing their diets or whole grains (specially brown rice) and algae. sprouts are great as well, given the sugars in the living grains have been digested by the sprouting process. > best lucka. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2010 Report Share Posted March 31, 2010 I don't know anything about the BioPlasma cell salts, but I use Concentrace in place of egg shells in my water kefir and it is reproducing like crazy! Concentrace is a liquid trace mineral supplement. For lazy man's kefir that tastes great, use frozen juice concentrates, mix it with kefir water instead of plain water, let it sit out on your counter for a day, refrigerate and enjoy. Playing around with kefir is half the fun! CJ > > Muahhhhahahahahha - now your friends and family are going to RUN, lol. I, too, want to try everything. I'm still trying to make the water kefir soda drinks taste good. If I want to make a mango kefir drink and I don't have a juicer would puree'ing the mango in the blender work OK? Hey, I just thought of something. You know how the recipes, except for coconut kefir, call for crushed egg shell? Well what if we use one of the BioPlasma cell salts pellets? But, I wonder what would happen to the milk base in which these are based in. Anyone have any idea? > > Kathleen > > > > > > > ________________________________ > From: patti <patti720@...> > nutrition > Sent: Tue, March 30, 2010 3:08:13 PM > Subject: Re: Re: I thought I put a post about Kimchi.... > > > I also want to try Kimchi, viili & oh heck I have so many things I want to try! muahhhahahahaha (mad scientist laugh)lol > > Patti > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2010 Report Share Posted March 31, 2010 Funny you mention Concentrace. I use that in my distilled water and the other day I put a little in my Kefir juice blend for the heck of it, ha! Thanks for the frozen juice idea. Do you let is defrost enough to scoop some out then re-freeze the rest? I've been using fresh coconut water right from young coconuts but it's not coming out too good. It has a hint of vomit taste to it, I know - yuk but can't describe it anyother way. Any ideas on what's going on with the coocnut? I'm letting it set for 48 hours. In 24 hours it's good but still taste a lot like coconut. Maybe 36 hours would be good. Kathleen " Do just once what others say you can't do, and you will never pay attention to their limitations again. " R. Cook ________________________________ From: cjhernley <cjhernley@...> nutrition Sent: Wed, March 31, 2010 10:31:36 AM Subject: Water Kefir I don't know anything about the BioPlasma cell salts, but I use Concentrace in place of egg shells in my water kefir and it is reproducing like crazy! Concentrace is a liquid trace mineral supplement. For lazy man's kefir that tastes great, use frozen juice concentrates, mix it with kefir water instead of plain water, let it sit out on your counter for a day, refrigerate and enjoy. Playing around with kefir is half the fun! CJ > > Muahhhhahahahahha - now your friends and family are going to RUN, lol. I, too, want to try everything. I'm still trying to make the water kefir soda drinks taste good. If I want to make a mango kefir drink and I don't have a juicer would puree'ing the mango in the blender work OK? Hey, I just thought of something. You know how the recipes, except for coconut kefir, call for crushed egg shell? Well what if we use one of the BioPlasma cell salts pellets? But, I wonder what would happen to the milk base in which these are based in. Anyone have any idea? > > Kathleen > > > > > > > ____________ _________ _________ __ > From: patti <patti720@.. .> > nutrition @groups. com > Sent: Tue, March 30, 2010 3:08:13 PM > Subject: Re: Re: I thought I put a post about Kimchi.... > > > I also want to try Kimchi, viili & oh heck I have so many things I want to try! muahhhahahahaha (mad scientist laugh)lol > > Patti > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2010 Report Share Posted April 2, 2010 Water kefir is also known as sugar kefir. Sugar kefir grains are often just abbreviated as SKG. Dom's site has more than ample info in it on all kinds of kefir making, including water kefir. Enjoy and ask if you have any questions. Be sure (if you are already started) not to use clorinated water or metal containers or spoons. You don't want to kill those precious kefir grains. ) Bekkha > > Hi! Newbie here! Pardon my elementary question, but I'm new to this and sometimes it's overwhelming to know where to even start looking for answers at the beginning! > > I was wondering the best place to find info. on water kefir? Also, I've heard kombucha can be damaging to one's teeth enamel and that one has to be careful drinking it. Is the same true for water kefir? Also, does it go by other names? > Quote Link to comment Share on other sites More sharing options...
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