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passionprincess
Tuesday, July 26, 2011, 2:12am Report to Moderator Report to Moderator

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Ee Dan
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I just got an email saying my water kefir grains are on their way. I should get them tomorrow or Wednesday... so I am excited!  

I am wondering if there are other Nomads who make water kefir at home and what their favorite flavors are.

I am planning on using agave syrup (diamond) instead of sugar after I finish off the last of the brown sugar in my pantry.

I am going to use compliant juices and dried fruit (as long as they don't have chemicals)... so, any suggestions?


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passionprincess  -  Tuesday, July 26, 2011, 5:14am
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Drea
Tuesday, July 26, 2011, 2:23am Report to Moderator Report to Moderator

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May I inquire where you purchased your water kefir grains? I'm considering acquiring some, too.


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passionprincess
Tuesday, July 26, 2011, 2:32am Report to Moderator Report to Moderator

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I am getting them from yemoos. They sell on Etsy, too but I found their direct site.

They also have a silicone strainer top which can be boiled. Been using cheesecloth which I boil before straining my milk kefir but the silicone top seems better. I do a one bottle continuous fermentation where I ferment in the same bottle and strain the cultured kefir into new bottles for a second fermentation.

The Etsy site is slightly cheaper!
http://www.etsy.com/people/Yemoos?ref=ls_profile

Their regular site:
http://www.yemoos.com

Dom's site has tons of information. He did research on kefir (milk and water), kombucha, etc. He writes about the one bottle fermentation method.

Dom's site (got link from people on this forum): http://users.sa.chariot.net.au/~dna/Makekefir.html

Water kefir grains can be kept in a cheesecloth type net bag while in the sugary solution and will grow in the bag. That way, you do not have to use a strainer to strain out the grains. You can just remove the bag and place it in another bottle with solution. Milk kefir grains do not do well in the bag (esp. since I use whole milk and I get milk fat plugging up the holes) but using a strainer lid will prevent the grains from falling out and getting lost during transfer.


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Food: Diamonds > Superfood > Neutrals > Black Dots > Avoids
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Drea
Tuesday, July 26, 2011, 3:51am Report to Moderator Report to Moderator

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Thanks for the links; I've known about Dom's site for a while (it's almost too much information!).


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passionprincess
Tuesday, July 26, 2011, 4:02am Report to Moderator Report to Moderator

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Have fun! I am really enjoying my milk kefirs. Can't wait for the water ones.  

Quoted from Drea
Thanks for the links; I've known about Dom's site for a while (it's almost too much information!).




Simplifying my life. Only the best for my body, mind, and soul!

Food: Diamonds > Superfood > Neutrals > Black Dots > Avoids
People: Diamonds > Superfriends > Neutrals > Questionables > Avoids

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Drea
Tuesday, July 26, 2011, 4:12am Report to Moderator Report to Moderator

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I adore kombucha, and now I remember why I didn't ever buy the water kefir...I couldn't decide between water kefir and kombucha! I love love love plain kefir (but I've only ever had it from the store, never homemade...); same goes for the kombucha, and I've never tasted water kefir, but the idea sounds great.


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passionprincess
Tuesday, July 26, 2011, 4:28am Report to Moderator Report to Moderator

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I prefer a bit of flavor in my kefir so I mix fruit in it. Besides, that is the only way I can have fruit at the moment since my candida cleanse. The plain yogurt is good, too but I ferment my kefir until it is quite sour instead of sweet (so it is just like store bought plain yogurt but much better tasting, of course).

I had my first bottle of kombucha recently. It reminded me of Korean white kimchee (made without peppers and uses daikon radish, carrots, napa cabbage, and Asian pear - no fish sauce, shrimp sauce or anything else... just a really clear, clean base) with flavoring. I bought GT's Green Kombucha with chlorella. It gave me a bit of a weird headache, though. I probably had some yeast or something I needed to get rid of.

I need to pick up organic milk tomorrow for my milk kefir so I am going to get GT's Plain and see how I like it. I also heard that you can culture your own kombucha from a bottle of GT's plain (it runs about 3-4 bucks at my local health food store).

I plan on having all different types of drinks around. The kefir is really good because it is a great snack since I forget to eat if I do not feel hungry! Ever since the candida cleanse, I have gotten worse since the hypoglycemia went away.


Simplifying my life. Only the best for my body, mind, and soul!

Food: Diamonds > Superfood > Neutrals > Black Dots > Avoids
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Drea
Tuesday, July 26, 2011, 1:56pm Report to Moderator Report to Moderator

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GT's plain or GT's ginger are my two favorites, though I like the plain the best.
Plain yogurt, if it's tangy, and plain kefir are da bomb for me. I like sweet things, but not nearly as much as I like tangy things, and not nearly as much as I did before giving up processed sugar!

I've heard that about GT's plain, too, but haven't tried it yet...I am collecting the bottles, though, in case I can make it home with an unopened bottle of GT's plain (the nearest store that carries it is 25 miles from home). I often think I crave the stuff! Sadly, it's neutral on my swami, but I drink it when I can afford to. The local hfs (not WF) is selling it for $2.


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Victoria
Tuesday, July 26, 2011, 3:57pm Report to Moderator Report to Moderator

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p.princess, kombucha is a black dot for us Nomads.  My blood type B daughter thrives on it, but she is a Gatherer.  I don't feel well when I drink it.



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passionprincess
Tuesday, July 26, 2011, 7:59pm Report to Moderator Report to Moderator

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I had a slight headache with it but I think it was b/c I also had my frying pan "fume" issue. I had to reseason my cast iron pan using flaxseed oil at high temperatures and my apartment smelled like a deep fryer with oil fumes for about 2 days! Had a bad headache because of it. The AC kept the temperature down but the smell would not go away for a while. It is gone now, thank God!

I need fermented products right now b/c of the candida cleanse. I am going to make my own compliant form with green tea and agave syrup (diamonds). The problem may be the black tea and sugar solution.

Quoted from Victoria
p.princess, kombucha is a black dot for us Nomads.  My blood type B daughter thrives on it, but she is a Gatherer.  I don't feel well when I drink it.




Simplifying my life. Only the best for my body, mind, and soul!

Food: Diamonds > Superfood > Neutrals > Black Dots > Avoids
People: Diamonds > Superfriends > Neutrals > Questionables > Avoids

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Drea
Wednesday, July 27, 2011, 11:51pm Report to Moderator Report to Moderator

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I'm still on the fence on what fermented beverage to try making at home. I love kefir and it's a diamond for me. I love kombucha (I've only ever had GT's Organic, Raw varieties) and it's a neutral. I've never had water kefir and I don't know what it's rating is. I also don't know how it's going to taste and if I'll even like it. From what I've read, it's like a not-so-sweet soda, but I like more of a tart flavor (which is why I like the kombucha, I suspect), and am wondering how to achieve that flavor with the water kefir.

I'm going to contact the company that passionprincess gave a link to, to see what their comments are...


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passionprincess
Thursday, July 28, 2011, 12:43am Report to Moderator Report to Moderator

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I heard that water kefir is a bit more palatable than kombucha. I did not mind the plain kombucha taste. It reminded me of a drier sweet apple cider.

All I know is that both milk and water kefirs and kombucha are loaded with probiotics and help repopulate the gut with healthier bacteria.

Kombucha is a black dot for me but I suspect it is also because of the acidity level - which can be controlled. I am going to use green tea and agave syrup which are diamonds to control for it. After a while, the brewer can control the taste.

My water kefir should be ready in 48 hours. I will let you know how that turns out. I used super food (fig) as the fruit additive.

Quoted from Drea
I'm still on the fence on what fermented beverage to try making at home. I love kefir and it's a diamond for me. I love kombucha (I've only ever had GT's Organic, Raw varieties) and it's a neutral. I've never had water kefir and I don't know what it's rating is. I also don't know how it's going to taste and if I'll even like it. From what I've read, it's like a not-so-sweet soda, but I like more of a tart flavor (which is why I like the kombucha, I suspect), and am wondering how to achieve that flavor with the water kefir.

I'm going to contact the company that passionprincess gave a link to, to see what their comments are...




Simplifying my life. Only the best for my body, mind, and soul!

Food: Diamonds > Superfood > Neutrals > Black Dots > Avoids
People: Diamonds > Superfriends > Neutrals > Questionables > Avoids

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Drea
Thursday, July 28, 2011, 12:47am Report to Moderator Report to Moderator

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Yes, do let me know how the water kefir comes out, especially relative to the taste of GT's Organic Raw Original (plain) flavor, since you know how that tastes. I've also e-mailed Yemoos asking the same questions.


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angel
Friday, August 5, 2011, 3:23am Report to Moderator Report to Moderator

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Drea I did one of the water kefir with 1/2 lemon, a slice of ginger, 3 dried figs and the sugar water and the Water Kefir Crystals. It tasted like and smelled like beer to me.  A bit too close for my taste even just the plain sugar water has the taste.  For me had a hard time with that. The plain GT's taste like cider vinegar to me if you ahve ever drank it straight you'll know what I mean I need to cut it with a sweet juice to tolerate. The synergy line from GT's is supposed to be alcohol free, but there is a hint of ferment in it. It is the line I have been buying because I still trying to get my culture right. was hoping someone would chime in on the kombucha! thread. About the use of black, green, white and oolong as far as for a more compliant tea in the kombucha.  After my move I will get a continuous brewer for home use so I can have on tap.


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Drea
Friday, August 5, 2011, 3:48am Report to Moderator Report to Moderator

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I like the original (plain) flavor of GT Dave's. In fact, I like it the best of all the "flavors". That's what I'm going for in my own homemade kombucha experiment.

Today, I made a second batch to make a scoby using less tea/water and white sugar. The first batch using agave is forming a scoby and it's not even been a week (though it's hot here).


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passionprincess
Friday, August 5, 2011, 1:22pm Report to Moderator Report to Moderator

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I made water kefir with crystallized ginger and lemon. It was really ginger ale-ish and spicy without the sweetness so I am doing a second ferment with a bit of sweet apple cider added in. Will update on that soon.


Simplifying my life. Only the best for my body, mind, and soul!

Food: Diamonds > Superfood > Neutrals > Black Dots > Avoids
People: Diamonds > Superfriends > Neutrals > Questionables > Avoids

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Drea
Friday, August 5, 2011, 1:37pm Report to Moderator Report to Moderator

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Ooh, pp, that sounds really good (minus the acv, which is an avoid for me). As soon as my scobies are grown, I'm going to try either the ginger beer plant or the water kefir. Space is limited, so I don't want to start too many at once.


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passionprincess
Friday, August 5, 2011, 2:09pm Report to Moderator Report to Moderator

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Drea - I used actual sweet apple cider and not acv. I got the cider at the local farmer's market. It need to be diluted 1:1 with water because it is so sweet! It is a bottle of crushed apples without the core and peel. It has not been pasteurized so it has plenty of good bacteria.

The water kefir is much more versatile in that you can flavor it with different things. I have not read much on ginger beer but they say it is very similar to water kefir.


Simplifying my life. Only the best for my body, mind, and soul!

Food: Diamonds > Superfood > Neutrals > Black Dots > Avoids
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passionprincess
Friday, August 5, 2011, 3:14pm Report to Moderator Report to Moderator

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I went to pour some tea out of my kombucha jar (it was filled all the way to the top) and found SCOBY! Yay! It is a little bigger than a quarter. Pouring out the tea left some more room in the jar and I "fed" it more brown sugar. I just have to see if it is viable. I am hoping the heating pad will help.


Simplifying my life. Only the best for my body, mind, and soul!

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ruthiegirl
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I wish Dr D evaluated water kefir separate from milk kefir on SWAMI. I know that milk kefir (along with many other dairy products) are outright avoids, and kombucha is a black dot. I wish I knew whether water kefir (or even kombucha brewed from green tea, rather than black tea) was OK for me. I'm afraid to do any experimenting right now.

I am comfortable, however, with "wild fermentation" of foods I know are OK for me, such as beet kvass and carrot "slaw." If I could find a fermented ginger "beer" recipe that didn't call for water kefir, I might give it a  try.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Drea
Friday, August 5, 2011, 5:19pm Report to Moderator Report to Moderator

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Quoted from passionprincess
Drea - I used actual sweet apple cider and not acv.

Thanks for the clarification...apple cider is a diamond!



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passionprincess
Friday, August 5, 2011, 11:49pm Report to Moderator Report to Moderator

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Sweet apple cider mixed in with ginger-lemon water kefir kind of gave it a weird almost bubblegum-ish flavoring. It was not sweet but had apple and ginger tones. It is not bad but just different. I am not sure if I liked the crystallized ginger as much as the fig because it was spicy and has a bite to it.


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Food: Diamonds > Superfood > Neutrals > Black Dots > Avoids
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Drea
Saturday, August 6, 2011, 12:42am Report to Moderator Report to Moderator

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If it were me, I would have used fresh ginger or fresh ginger juice. I'm avoiding sugar cane sugar (unless I'm feeding my scoby ), so crystalized ginger is a no-go. Sweet apple cider is probably as sweet as I want to get...


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passionprincess
Saturday, August 6, 2011, 1:24am Report to Moderator Report to Moderator

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I used to hate ginger due to a bad experience as a child when I bit into a chunk that was left in the kimchee my granny served me for dinner. It was soo bitter and spicy I cried and never ate it again. I would only eat gingerbread cookies and that was about it.

I started eating the pickled ginger served with sushi only about five years ago. Before that, anything ginger just scared me. I use ginger in my cooking as long as I cannot really taste it or smell it. It is a diamond for me. I am trying to force myself to be a bit more open to it.

I use agave syrup for the water kefir. The sites suggest using a piece of dried fruit for the sugar and minerals. I had tried making kefir with just agave syrup without the dried fruit and it did not work. The dried fruit with a bit of sugar makes it ferment nicely. Once I get the science of it, I should be able to eliminate the sugared fruit.


Simplifying my life. Only the best for my body, mind, and soul!

Food: Diamonds > Superfood > Neutrals > Black Dots > Avoids
People: Diamonds > Superfriends > Neutrals > Questionables > Avoids

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Drea
Saturday, August 6, 2011, 1:41am Report to Moderator Report to Moderator

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Ooh, I love ginger root, fresh. It's great for nausea and I used to own a sailboat when I lived in CA and would chew on a piece of ginger root whenever I sailed in the bay.  

I also use it a lot in cooking. But I hear you about eating foods as a child...I once ate a whole scoop of whipped butter thinking it was ice cream, and couldn't eat butter for another 15 year!


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