- Start with clean hands and equipment. There's no need to sterilise but, as with any kind of fermenting, very clean is good. You don't want to be breeding bad bacteria.
- The ratio of 2-4 tbs sugars : 2-4 tbs kefir grains : 1L water seems to be good.
- If your kefir's not working or your grains aren't looking too healthy, try something different. Try a different unrefined sugar, a piece of egg shell, dried fruit, fermenting in a warmer or cooler place (a friend of mine could only get hers to work by fermenting in the fridge). Google 'how to make water kefir' and see what you come up with.
- Remember that it can take a few batches for kefir grains to adjust to new ingredients or a different water source.
- Remember that it can take a few batches for kefir grains to adjust to new ingredients or a different water source.
- If you're fermenting in an 'open' jar or with just a normal screw top jar lid and it smells a bit funky, isn't as fizzy as you'd like, or just doesn't seem right, consider changing to an anaerobic ferment. You'll need either Fido jars (not very expensive to buy) or a proper pickling airlock system for better and more consistent results.
- There are a few airlock systems around these days. Pickl-Its are popular and are just fancy lids on Fido jars, so if you are in Australia and already have Fido jars you can just get a lid conversion kit. Kitsa's Kitchen also has a lot of fermenting equipment so check out her product list.
For more posts on water kefir...
For more posts on water kefir...
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