Water Kefir Grains - Beverage Starter Cultures

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  • Water kefir grains (also known as Sugar Kefir Grains) allow for the fermentation of sugar water or juice to create a carbonated lacto-fermented beverage. Incredibly easy to brew, the starter culture can create a new batch of kefir every 24-48 hours. This makes a fantastic non-dairy alternative to milk kefir and can be flavored after brewing to make a variety of delicious sodas. If you are looking to replace soda pop, your family will love it! Traditional heirloom-style kefir culture (aka "grains" due to appearance); not a powdered starter culture. With proper care, the culture can be used indefinitely to create delicious probiotic rich kefir. Can be used with sugar water, fruit juice and coconut water. Kefir consists of lactic acid bacteria and yeast existing in a symbiotic relationship. The benefits are similar to those of milk kefir (aka dairy kefir) but the average person will be able to consume larger amounts of it due to its water base.
  • Gluten-free, dairy-free, vegan. Reusable culture; makes a new batch of kefir every 24-48 hours. Cultures on the counter at 67-80ŒÁF, no heating appliance required. Please note: kefir grains may or may not multiply due to a number of factors but they can be used repeatedly to create wonderful carbonated beverages. .
  • Starter cultures are the most reliable way to make healthy and delicious cultured & fermented foods at home. They create a predictable process, reduce the risk of unwanted bacteria, and ensure the presence of beneficial probiotics. Making cultured and fermented foods can also cut down on your grocery bill. It's our mission to provide homesteaders like you the highest quality knowledge, ingredients & equipment to make delicious, nutritious and safe cultured and fermented foods right at home - kefir, bread, Kombucha, cheese, yogurt and more - we're here to help you live a healthy and happy cultured lifestyle. What are you waiting for? Learn more about starter cultures from the expert team here at Mountain Feed.