Now Simply Repeat!
Thats it! It's that simple! Congratulation on your first home-made water kefir! We recommend to follow our instructions for the first few batches and after that experiment as much as you want!

Always make sure that you have backup grains in the fridge just in case if something happens. If you need any further help, do not hesitate to email us as we are more than happy to help!
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How to Store your Water Kefir Grains

Best for long-term storage

  • Step 1: Pat your kefir grains dry with a clean cloth or paper towel. You may rinse them ahead of time if you wish in chlorine-free water.
  • Step 2: Lay out on a clean surface. A cloth or paper towel works well for non-fan drying, a plate, wax paper or any clean surface (non-metal) works fine for forced air drying
  • Step 3: If you don't have a fan, cover loosely with paper twel to protect them as theydry, this will take about 2-5 days, depending on room temperature and humidity.
  • Step 4: Check them as they are drying, flipping them around half-way to expose the damp parts near the bottom.
  • Step 5: If you have a fan, lay them out as mentioned in step 1 and angle a low or medium force of air towards them (just be careful not to blow them away).
  • Step 6: You can stop the drying when they appear almost dry but are still barely squishy if you are storing them for a short period of time (such as a week or two). They are slightly more active and fresh in this state.
  • Step 7: When the grains are completely dry hard, small, and depending on sugar, either clear or a shade of light to dark brown) put them into a plastic bag or jar with cotton balls (to absorb excess moisture) and store them at room temperature or in the refrigerator.
Best for temporary storage

If you need to store them temporarily, you can always put them either in their own kefir or in a little plain water (or even in some sugar water, similar to their recipe) in the fridge. The colder temperature will greatly slow the fermentation process. This is the best method of storage if you're planning to take a break of about a month or less. However, they can keep many, many months this way so it makes for a good alternative if you wish to avoid dehydrating the grains. It may take a few batches to fully reactive them. If you're taking a year long+ break dehydrating may be better for the situation. You can always use a combination of methods for back-up, too.