Water kefir is a fermented probiotic drink that is made of kefir grains, water and good quality sugar. Ideally, your grains will grow and multiply, and last indefinitely.
This article will help you troubleshoot some of the common problems that you may encounter when you make water kefir.
- Slow growing grains.
- Grains decreasing in size.
- Overpowering or unpleasant smell.
- Mushy or syrup-like texture.
To restore your grains back to good health you may need to give them a ‘rest and reset’.
You will need:
- 1 litre jar of water for the resting solution*.
- Water for rinsing your grains*.
- 1/4 cup of good quality sugar.
* Avoid distilled water and use spring, filtered or boiled (and cooled) tap water instead.
If your solution requires added minerals, you will also need one of the following:
- 1/4 cup baking soda.
- 1/2 teaspoon of molasses.
- 1/4 teaspoon of sea salt.
Step One: Rinse
Place your grains in a plastic strainer and rinse with water. Be gentle with the straining process so that you don’t damage your grains. The straining process will get rid of any excess yeast or syrup like liquid.
Step Two: Soak
Place your grains in a jar that is filled with filtered or spring water. Add minerals to your solution, unless your grains are mushy or syrupy. Cover with a piece of breathable fabric and a rubber band. Place your jar in the fridge for 2-3 days.
Step Three: Sugar Solution
Rinse and strain your grains. Add 1/4 cup of sugar to one litre of filtered or spring water. Cover your jar with a piece of breathable fabric and rubber band. Leave in a cool place on your kitchen bench and test solution 2-3 times per day.
If your grains have still not revived after a few days, start the ‘rest and reset’ process again. Once you have restored your grains, you can continue to use them indefinitely. You can enjoy healthy and refreshing water kefir drinks daily.
** Please remember to exercise care with your grains. Discard any grains that do not recover after this process. Sometimes, it’s necessary to start again with new grains.