Water Kefir grains just arrived...

[bethnc]

actually, they came yesterday and I know I need to get the kefir going!  Is there anything I need to AVOID since I am doing AIP?  It's really ok to add sugar?  I know it's to feed it, but I'm still having a hard time telling myself it is ok!  LOL! 

What recipe do you use?

What variations do you have for flavor? 

Many thanks!!!!

[EJ]

Did you see Sarah's coconut milk kefir recipe? No sugar needed: www.thepaleomom.com/2012/04/recipe-coconut-milk-kefir-yogurt.html
Here's another: www.culturesforhealth.com/coconut-milk-kefir-recipe
And one from the Sisson: www.marksdailyapple.com/homemade-coconut-milk-kefir/#axzz3DgaYoLdc

And here's a coconut water kefir recipe: ediblegoddess.com/2011/04/coconut-water-kefir/

Good luck!

[bethnc]

I don't have access to coconut water right now. What I have are water kefir grains. Are the kefir grains different?

[NanWP]

Yes! Sugar is for feeding the grains. Use regular organic sugar, not coconut sugar. I tried coconut sugar for awhile thinking it was more "paleo", but my grains & kefir got all sulfur smelling & slimy. :-( Plain old cane sugar (I prefer organic) works great.
Recipe: I use 1/4 c sugar, 1/4 c grains in a quart mason jar filled with water (not chlorinated, either filter or let sit out 24 hrs to remove chlorine). Let sit 2 days on counter (I put jar in bowl to catch drips), this is first fermentation (1F). After 2 days, strain out grains, put liquid into 2 empty store bought kombucha bottles & add flavoring, cap bottles & leave in dark box for another 2 days, this is second fermentation (2F) to add flavor & fizz. Make sure to burp every day to avoid too much CO2 buildup & exploding bottles!
My fav flavors so far are lemon-ginger, lemon-blueberry (make sure to squish blueberries to release their juice), hibiscus (I get dried flowers at health food store), cranberry, & mojito (lime & fresh mint leaves).
Other tips: if grains aren't reproducing & multiplying, you may need to add some minerals. My grains LOVE my hard well water full of calcium & iron! ;-) You can also add a bit of molasses, egg shell, or liquid minerals. I love water kefir (also called WK) because you can easily take a break from it too. If you aren't drinking it fast enough or going on vacation, you can "rest" your grains in a jar of plain water in the fridge. That is where I store my extra grains that reproduce with each batch too. Once you get enough grass, you can start sharing with your friends & family, plus good to keep a backup supply in case yours get fruit flies or mold. There is a great Facebook group to join too called "Wild Fermentation"--you will learn soooo much there & get fabulous inspiration to create even more healthy fermented foods! I also got a lot of good info from Kombucha Kamp website.
Good luck & enjoy! :-)

[gabby]

In answer to your question about milk and water kefir being different, they are. The grains Sarah uses for her coconut kefir are milk kefir grains not water kefir grains. I am not 100% sure, but I think the coconut water kefir uses water kefir grains.