Guest guest Posted January 27, 2006 Report Share Posted January 27, 2006 I have tried to keep water kefir grains twice now, unsuccessfully. I've had water kefir [japanese water crystals] for about four months or so. I accidentally let the first batch get too close to the heater and they fried. ;( So I tried again, but when they arrived the water kefir they arrived in smelled like urea [blech] and subsequent batches of water kefir also smelled and tasted just awful. Did I get some bad grains? I did get both from the same source [and I paid dearly for them]. Is there some trick to making water kefir I'm missing? I generally let it ferment two days, more out of negligence then intention. I use rapadura and raisons or dates when I have them. Finally, if there is someone with an abundance of water kefir grains willing to share please let me know. I'm willing to try again, just need some advice on keeping the little guys alive. Christa Quote Link to comment Share on other sites More sharing options...
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