Culturing Water kefir with Fresh Sugary Kefir-Grains
Reconstituting Dry SKG In a clean jar, soak 2 Tbs dry SKG in 2-cups fresh water with the addition
of 1 Tbs fresh lemon juice for 3 hours. Put lid on jar to keep out dust and insects. Strain, then culture
as per traditional recipe [below]. Include 1 Tbs lemon juice for first 2 batches only, and from there
use whole lemon only. Let stand until sweetness is reduced and some fizz is produced. It may take
up to 5 days for first batch to ferment. Once the grains have reactivated, it should take 2 days to
produce a ready-to-drink water kefir. It may take 3 weeks for reconstituted dry SKG to show
noticeable growth.
COMMON WATER-KEFIR RECIPE Stage 1 
4-cup glass jar with a wide opening and a strong screw-cap or swing-away lid.
 1/4 to 1/2 cup fresh SKG.
 1/4 cup cane sugar [Unrefined or raw sugar. For raw or refined white sugar include 1/2
tsp blackstrap molasses].
 1 dry fig.
 1/4 lemon or slice of lemon. [Peel zest from non-organically grown fruit]
 **3 cups spring water [See pg 4 if using purified water of any kind].
1. Add water to jar, dissolve sugar and add dry fig and lemon.
2. Add SKG, seal jar airtight and let stand at room temperature for 2 days. Stir
contents after 24 hours and as often as you like.
3. Strain contents, squeeze lemon into liquid, fill bottles with water kefir and
seal airtight. [Discard spent figs and lemon]
4. Rinse SKG under running fresh tap water, or place grains in a bowl filled with
fresh water, stir, then strain.
Repeat the above for each new batch.
Best served chilled. Extra fizz is produced with 2-3 day refrigeration in sealed bottles. Take care
opening stored bottles to avoid spillage due to pressure. Avoid over fermentation with SKG-ferment for no longer than 2 days at 72°- 82° F. For cooler temperatures it may take 3 days to
ferment and in such cases, 3-day ferments are acceptable. Longer storage without SKG [secondary
fermentation] reduces more sugar, however, gas production increases, until the organisms use up
all the sugar that they can. Avoid overcrowding of SKG-- use same amount of culture per each
batch.
Always have a batch of SKG cultured with the Traditional recipe above. As your grains increase,
you’ll have spare culture to try variations such as Young Coconut Water Kefir [see page 2]. Except
for Ginger root beer, please only use spare SKG with any non-traditional recipe, so in the event that
the grains stop growing because of unfavourable ingredients, you’ll have a batch of healthy growing
grains cultured in the traditional manner always at hand for you to use.
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YOUNG COCONUT WATER-KEFIR
Stage 1 - For 3 - 4 cups
 4-cup glass jar with wide opening and strong screw-cap or swing-away lid.
 About 3 Tbs fresh SKG.
 2 to 4 cups fresh Young Coconut Water.

Coconut Water Kefir
1 or 2 cups spring water (optional).
1. Fill jar with water and young coconut water and add SKG.
2. Seal jar airtight and let stand for 12 to 24 hours.
3. Strain and fill bottles with young coconut water-kefir then seal bottles
airtight.
4. Refrigerate for 1-2 days and serve chilled.
Repeat the above for each new batch.
Note You may find that SKG grow well in plain fresh young coconut water fermented for 1-2 days.
However, if there is no noticeable growth in the first 2 batches, include 1/2 tsp molasses per 3-cups
young coconut juice + water, and ferment for 2 days. If 2-day fermentation produces a strong
unfavourable flavour, then try a 1-day brew. Try less or no water for variation.
GINGER ROOT BEER WATER KEFIR
Stage 1 - A delicious, refreshing ginger root beer is easy to do, by including
1-2 Tbs fresh ginger root juice in the traditional recipe. Use about [1 oz]
fresh ginger root, either pounded to a mash in a mortar and pestle, or, chop
fresh root and blend with 1/4 cup water to a mash. Strain mash through a
sieve or pass through white cotton material, and squeeze out the juice. Dry
ginger powder may be used. Boil 1 Tbs ginger root powder with 1/2 cup
water, and then strain though cloth. Cool ginger liquid and include it in the
traditional recipe. We enjoy 2 Tsp ginger root juice, 3 cups water, 1/4 cup sugar, 1/2 Tsp molasses,
1/4 Tsp baking soda, the shell of one egg without lemon or fig, brewed for 2 days. You may use
either ginger method in a Young Coconut Water Kefir recipe explained above.
Growth-Rate Active, healthy SKG grow about 20-100% or greater by weight at 48 hours. Best
grain-growth is achieved by including 2 Tbs fresh ginger root juice in the Traditional recipe above,
with the addition of 1/4 Tsp Sodium bicarbonate [pure baking soda] and a refreshing ginger rootbeer water kefir is ready at 24-48 hours. Sodium bicarbonate extra ensures good grain growth
especially if using any purified water-type, where it is essential to add bicarb or soda to ensure grain
growth. Dilute pure sugar cane juice also provides superb results regarding grain growth.
Prevent Overcrowding of SKG There should be more SKG in each batch of water kefir. Measure
the required amount of grains by weight, or by tablespoon or by cup for each batch.
Excessive culture can produce over-fermentation which starves the organisms giving an adverse
effect on grain growth, if continued over too many batches.
Excess Grains—Back-up Culture Strained rinsed SKG can be frozen in Ziploc plastic bags and
kept for 2-3 months as back-up. Alternatively, dry grains by spreading an even layer of grains over
fine white nylon material and leave in a warm ventilated spot, until grains dry brittle hard. Put grains
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in a paper bag and store in an airtight sealed jar in the fridge-- should keep well up to 12 months.
Fresh or dry SKG can be fed to livestock [chickens, pigs etc.] or composted or fed to earthworms.
On the other hand, you can start a new culture in a separate jar, or, try other non-traditional recipes.
Fresh SKG can be eaten, or blended with fruit juice enjoyed as a functional food or used as a
natural gelling agent for making ice-cream, and more. Download an ice-cream making
demonstration movie at--www.kefir-grains.com/video/kg-icecream.wmv
Probiotic Dressing Grind 2 Tbs brittle-dry SKG to course powder with a mortar and pestle or with a
coffee grinder, and mix powder with 4 Tbs dry malt powder or raw sugar with 1 Tsp cinnamon
powder to prepare a probiotic sweetener, dressing or flavouring. Mix with fresh fruit or veggie juice.
Try sprinkled over cereal, natural ice cream or fresh fruit-- a means for kids to enjoy a probiotic!
Taking a Break/Traveling SKG can be rested in the fridge in just sugar/water solution [amount per
the Traditional recipe] for up to 7 days. SKG travel well, so you may take them with you.
Better Health with Kefir Similar to milk-kefir, water-kefir prevents putrefaction of substances in the
Gastro Intestinal tract. Kefir assists digestion due to providing valuable enzymes, easily assimilated
into the blood, and can improve immune function. In cases of prolonged illness, 2 cups can be
safety taken 3 times daily.
SUGGESTED APPLICATION
SUGGESTED DOSAGE
Gastric/Peptic Ulcers
Bronchial catarrh
All scleroses
Gallbladder, liver problems
Kidney problems
Infectious hepatitis
Stomach and intestinal disease
Loose motions, constipation
Anemia
Skin rashes and eczema
High blood pressure
4 cups daily is recommended for following conditions
Nervous Tension--- [Best with eggshell or sea coral recipe]
Gastric/peptic ulcers.
Asthma/bronchitis --- [For Asthma take over a longer period]
Anemia ----[In acute cases 8 cups daily continued for 3 months after
blood test results are within normal range]
Sclerosis --- [Normalizes blood pressure and body weight]
Skin rashes/eczema--- [2 cups daily. In addition, apply topically to
effected area and let dry. Where hands and face are affected, apply
at night and wash area with water in the morning. In 2 weeks, even
persistent rashes should clear up].
Bladder problems.
Kidney problems.
Gallbladder problems -- [Gall function should normalize within 6
months].
Alcohol Content is determined by the amount of all sugar in the recipe, fermentation time and grain
growth. Greater grain-growth produces less alcohol. More sugar and longer ferments increases
alcohol. 5% sugar-solution [50gm sugar / 4-cups water] brewed for 48 hours contains about .5%
alcohol by vol. where SKG increase by 50% in weight or by volume.
For children aged between 2 to 5 years, serve diluted with two parts water or fruit juice. For 1 to 2
year olds, it may be best to avoid giving water-kefir altogether but give milk kefir instead.
**SKG Not Growing. Growth Diminishes [+ Water-Type] Hard water for its high mineral content
is important, for SKG will not grow or not grow well with any purified water-type. If spring water or
hard water is not available, prepare water kefir with the addition of 1/4 Tsp pure sodium bicarbonate
[baking soda] per 3-6 cups purified water [pH 7.5 for the technical minded]. Pure baking soda is
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available in the baking section of stores. If all conditions above are met but grain-growth is slow, or
there’s no growth, then immediately rest SKG in sugar/water only, and keep in the fridge for 3 days,
then use the grains per usual. If this is done as soon as poor growth is noticed, following brews
should give good grain-growth with added pure baking soda.
If SKG turn light brown or a white film forms over the surface and they lose transparency and have a
fizzy tang when chewed-- this indicates poor culture-conditions [usually over fermentation], and the
grains would have ceased growing. Rinse SKG and leave in a bowl of fresh water for 1/2 hour then
strain. Prepare 3 cups water; dissolve 1/4 cup sugar +1/2 tsp molasses + 1/8 tsp baking soda.
Include one egg shell in the recipe [see below] and brew for 48 hours. This is also useful where
water kefir turns out slimy [but omit eggshell in this case]. In this way, SKG may revive and grow
well from there on. However, if no growth occurs within 2 weeks with 2-day brews per above recipe,
then the grains are damaged beyond repair. This is where you resort to a frozen or dehydrated
back-up stock. Otherwise you will need to obtain a new good starter.
Bio-Active Calcium + Magnesium Water-Kefir Include about [1oz] either oceanic coral, limestone
or one eggshell with 1/2 tsp molasses to prepare water kefir, with or without ginger, lemon and fig.
This provides biological available calcium + magnesium and other minerals found in those raw
materials, and SKG love it too! These minerals are for healthy nervous and immune function,
healing of tissue, maintaining healthy strong teeth and bones for growing kids and adults alike.
Oceanic coral or limestone is first washed clean with a brush. Submerge in boiling water for 3
minutes to sterilize before first use. Eggshell is also sterilized in boiling water for 1 minute before
use. These ingredients will completely dissolve over time in proceeding batches of water kefir,
releasing essential minerals with good bio-availability that the body can easily assimilate. Instead as
an ingredient for initial fermentation, these ingredients can be included in the strained bottled
beverage. One egg shell should dissolve in 4-cup bottled water kefir refrigerated for about 7 days.
What SKG Like or Dislike Simplicity and consistency seems best for SKG. Maintain consistency
with your recipe and strictly avoid over fermentation. Increase or decrease sugar % gradually over
batches, where required. Do not use fresh or bottled fruit juice such as orange, grape, pineapple or
apple etc. in the initial fermentation with SKG. If you want to culture juices, use spare SKG. Or
prepare traditional water kefir, strain and use about 10% strained water kefir as a starter to brew
90% favourite fruit/veggie juice in separate bottles. For best results, ferment under airlock. [Airlock
devices are available through brewing suppliers].
Secondary fermentation without SKG can prepare interesting and nutritious beverages, without
having an adverse effect on your grains, for the grains are not subjected to the actual juice, which
may have an adverse effect on the grains. However, alcohol and gas production will increase,
especially for sweeter juices such as grape and apple juice. Apart from ginger, other herbs may
have an adverse effect on SKG. Once again, use a 24 - 48 hour strained traditional water kefir to
which the herbs of interest are added, and brew for 24 - 48 hours [without the grains]. Or add the
strained water-kefir to herbal tea and ferment in a bottle for a few days, fermenting under airlock
being your best option. Otherwise, use spare SKG for non-traditional ferments. Experimentation
while observing grain-growth is recommended and encouraged.
Cleansing Ministries Rejuvenation Center - A place to become well.
Karen Miller-Youst, H.H.P.
2230 Professional Dr., Ste. D, Santa Rosa, CA 95403
707-545-4569 karen@cleansingministries.com www.CleansingMinistries.com
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Holiday Water Kefir
Mulled Ginger Kefir Recipe
Start with Stage 1 - GINGER ROOT BEER WATER KEFIR fermented one or two days. Filter out kefir
grain culture. Stage 2 - Put the resulting GINGER ROOT BEER WATER KEFIR in a quart jar. Add 5
whole cloves and 1 cinnamon stick. Put a cork with a water lock, available at The Beverage People on Piner
Rd. in Santa Rosa, on top of the jar and ferment for one or two days. Shorter times leave a sweeter taste.
Strain to remove spices.
Carob Mint Kefir Recipe
Stage 1 - Make: COMMON WATER-KEFIR RECIPE (Adapted)

4-cup glass jar with a wide opening and a strong screw-cap or swing-away lid.

1/4 to 1/2 cup fresh SKG.

1/4 cup cane sugar [Unrefined or raw sugar. For raw or refined white sugar include 1/2 tsp blackstrap
molasses].

**3 cups spring water [See pg 4 if using purified water of any kind].
1. Add water to jar, dissolve sugar and add dry fig and lemon.
2. Add SKG, seal jar airtight and let stand at room temperature for 1 - 2 days. Stir contents after 24 hours and
as often as you like.
3. Strain contents
Stage 2 - Then: Put the COMMON WATER-KEFIR from step #3 into quart jar. Add 3
heaping teaspoons of carob powder and seven branches of mint to jar. Put a cork with a water
lock, available at The Beverage People on Piner Rd. in Santa Rosa, on top of the jar and ferment for one or
two days. Shorter times leave a sweeter taste. Strain to remove mint.
Carob Cinnamon Kefir Recipe
Stage 1 - Make: COMMON WATER-KEFIR RECIPE (Adapted)
Stage 2 - Then: Put the COMMON WATER-KEFIR from step #3 into quart jar. Add 3
heaping teaspoons of carob powder and one cinnamon stick to jar. Put a cork with a water lock,
available at The Beverage People on Piner Rd. in Santa Rosa, on top of the jar and ferment for one or two
days. Shorter times leave a sweeter taste. Strain to remove cinnamon stick.
Cleansing Ministries Rejuvenation Center - A place to become well.
Karen Miller-Youst, H.H.P.
2230 Professional Dr., Ste. D, Santa Rosa, CA 95403
707-545-4569 karen@cleansingministries.com www.CleansingMinistries.com
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