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Intro to Water Kefir

  • Apr 8, 2014 · 6:30 PM
  • This location is shown only to members


Interested in the probiotic benefits of yogurt, but without the dairy? Consider water kefir--a vegetarian beverage full of beneficial microorganisms based on sugar water. Participate in this meetup and take home some to culture your own. What a great way to bring a traditional food back into your modern diet--a sweet and tangy guilt-free treat!

During this gathering, you will be introduced to water kefir and the symbiotic probiotic cultures that make it all possible. We will sample water kefir-based beverages and then step through the turnover process where the cultures are filtered out of their already fermented water and transferred into new solution. 

Participants will be able to take home their own water kefir grains. These cultures can be started immediately or stored for a couple days until necessary items are available.

Please RSVP through meetup. If you would like to but can't make this event, send me a separate message to coordinate another time. If you're interested in a differeny topic or make-it-yourself item (e.g., sauerkraut, soap, solid lotion, salt scrubs, soap nuts detergent), drop me a line.


Additional Water Kefir Info:

The water kefir grains are raised in a cloth-covered glass jar on a diet of spring or filtered water, organic sugar, a dollop of molasses, a pinch of salt and the occasional pinch of ground calcium. To host your own grains, I recommend having on hand spring water, sugar, salt and molasses, at least a quart sized jar, funnel, and non-metallic or stainless steel strainer. Brown sugar can be used in place of regular sugar and molasses. Amounts of sugar used and fermentation times vary with the amount of grains. I recommend beginning with about a quarter cup of sugar and a half teaspoon of molasses per quart-sized jar. As your grains multiply, I encourage you to experiment with different sugars and fruit during both the primary and secondary fermentation. Also, while the grains do best at room temperature, they will slow down and survive in the refrigerator for a few days to weeks.

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