dmurphy
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Post by dmurphy on Mar 1, 2015 13:14:37 GMT -5
I have a friend who is a dietician. She has a website and was discussing her water kefir that she makes in place of colas/sodas. The ingredients listed are: filtered/spring water, raw organic sugar(preferred) or white sugar1 TBS Sucanat sugar or Rapadura OR white/brown sugar + ½ tsp Molasses
10 unsulfured raisins OR 1 unsulfured apricot or fig, 1/3 cup kefir crystals, and then flavorings.
On the AIP any type of sugar is a no-no, correct? And what are kefir crystals?
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Post by Erin on Mar 2, 2015 12:19:07 GMT -5
Kefir grains/crystals are just the SCOBY, what essentially makes the kefir. I wouldn't worry much about the sweeteners because that is what feeds the yeast, just like with making kombucha. The longer the brew, the more the yeast will consume the sugar and the less sweet the final result will be.  Here is some info on water kefir: nourishedkitchen.com/water-kefir/ |
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bomag
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Post by bomag on Apr 1, 2015 13:13:06 GMT -5
I tried water-based kefir and found that the yeast bothered me. Most of the wonderful fermented foods including kombucha have too much yeast for me. Apple cider vinegar and sauerkraut are about the only ones I can handle.
The water-based kefir tasted great. I added lemon and ginger to it. It had a slight fizz. The crystals were easy to grow with that recipe. It's worth a try for sure.
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illiana
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Post by illiana on Oct 23, 2015 3:02:42 GMT -5
How can you tell if the yeast bothers you...? Or if anything bothers you in a particular food?
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Here is some info on water kefir: 
