|Water kefir grains that have been dyed red from beets.|
At first I fed the grains sucanat but then switched over to maple syrup and used yacon syrup to supplement. They love yacon syrup and palm sugar. I have also fermented store bought coconut water. When I'm not making water kefir, I store the grains in chlorine-free, flouride-free water in glass jars in the fridge. I have started to ferment vegetables using water kefir grains and am pleased with the results.
|Beets and muscadine grapes.|
My last fermentation consisted of 2 raw beets cut up, 1 cup muscadine grapes, halved and pitted, 6 tbsp. water kefir grains, 2 & 1/2 tbsp Sweet Tree Coconut Palm Sugar with a hint of Balinese sea salt, and enough chlorine-free, flouride-free water to fill my 64oz. Now Foods Sprouting Jar within an inch of the top. I use a closed lid from a 26oz. Mahatma Almond Butter jar which fits well. I let the jar sit in a warm(75F-98F), relatively dark area of the house for 2 days.
When it's done fermenting, the water kefir grains will have settled to the bottom, and the vegetables and fruit will be on top. I scoop the fermented food into separate smaller jars. Then I screw the mesh screen lid onto the Now Foods Sprouting jar and pour the fermented juice into the small jars along with the fermented food. I put the jars in the fridge. I usually eat all of it within a day or two, so I don't know how long it lasts in the fridge. Then I rinse and strain the grains a few times with chlorine-free, flouride-free water. I do food fermentation with excess grains, and always keep backup grains in the fridge.