Water kefir grains are a symbiotic culture of bacteria and yeast that form together to look like grain-like crystals which people either refer to as grains or culture.
Water kefir culture is used to ferment sugar water into probiotic-rich fermented drinks. It is light, refreshing, and effervescent. Water kefir is generally milder than kombucha and does not have that sharp taste.
You can flavor your kefir with fruits, herbs, and spices to your desired taste.
Although water kefir grains all have similar bacteria, they do vary slightly from one to the next. Symbiota water kefir grains originate from multiple sources to maximize the diversity of bacteria; ultimately producing strong, active, and healthy grains.
How do I make water kefir?
Water kefir is very easy to make and incorporate into your weekly routine.
You simply add your kefir culture to sugar water and leave it to ferment for 24-72 hours at room temperature (20-24 degrees Celcius). Once fermented, drain your water kefir off, reserving your culture for your next ferment. Once you have bottled your fermented kefir you can flavor it with any fruits, herbs or spices.
Your culture will last a lifetime if correctly cared for.
Why is Symbiota's Kefir Culture Superior?
Cultures are nurtured and grown under licensing. Cultures are fed right up to the time of dispatch and are couriered on overnight consignments. This makes our cultures resilient and ready for their new homes.
You are supplied a portion of active water kefir grains (3TBS or +-150 grams including starter liquid) which is enough to culture 3-4 cups of water within 24h-72hrs depending on the temperature it is fermented at. The warmer the temperature (but not exceeding 26 degrees Celcius) the faster your water kefir will ferment.
