Future soda? Micro-fermented, probiotic, water kefir brew
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- It's a 3000-year-old soda that is popular again. Water kefir is a natural ferment that was likely first discovered by shepherds who had led their animal to drink in high mountain springs in the Caucasus Mountains.
"The newfangledness of it is really that we've lost our culture in America. This is only newfangled to people that don't have access or a lineage that they're bringing forward of live culture fermenting of food," explains Tom Boyd.
Boyd, along with partners Jeffrey Edelheit and Deana Dennard, ferment their live beverages in what they call "the only kefir based microbrewery", a tiny shop in Sebastapol, California called the Kefiry. They use kefir grains (which aren't really grains, but bacteria and yeast that turn sugars into carbonation) to create their "enlivened" beverages that contain much less sugar than conventional sodas.
Like sourdough starters, kefir grains need to be kept alive and can be shared with others, but no one has been able to create them in a laboratory. Kefir starters, or tibicos, have been used around the world for centuries and while no two strain of culture is the same, the names are different worldwide:
"Tibicos is also known as tibi, water kefir grains, sugar kefir grains, Japanese water crystals and California bees, and in older literature as bébées, African bees, ale nuts, Australian bees, balm of Gilead, beer seeds, beer plant, bees, ginger bees, Japanese beer seeds, and vinegar bees." (Wikipedia)
Water kefir, like other live-cultured foods (from sourdough to sauerkraut), has a following of people interested in probiotics and cultivating a healthy flora in their digestive system, though Boyd argues all of us should be focused on cultivating wellness (instead of simply relying on the medical community).
"All of these live culture techniques are ways to preserve and enhance the bio-availability of the nutrients in foods. So that's what this movement is about is bringing the live culture back so the foods can be more healthy, more wellness-providing like they're supposed to be."
The Kefiry: thekefiry.com/
Original story: faircompanies.c...
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It's nice to see someone doing something about all the sugary drinks instead of just complaining. It makes me feel good to see people push back and DO something, not just let themselves be held back.
I use already made coconut keifer plain or plain full fat keifer as a starter. Also started using 100% organic full fat coconut yogurt as a starter to make homemade yogurt. Store bought is 5.00 for one serving you can change that into 20 servings, just add coconut milk to it put cheese cloth on glass co trainer and let sit 12 18 hours . Easy milk keifer only take 12 hours and is delicious from store bought plain full fat keifer.
Best kefir video!
I am surprised that you don't have gloves on...especially when you are fermenting ?
luckily, when fermenting correctly, the good bacteria and yeast that you’re feeding and growing create an environment where unwanted and harmful bacteria cannot grow. totally safe to use your hands! unless you have a very compromised immune system and you need to be very cautious, there’s no need to worry, you’re getting really good helper bacteria and yeast into your system.
The concept is amazing, but the boy at 9:19 clearly didn't like it.
Where do you get these large buckets from?
He needs a longer handle...his watch, his hand are all going into the brew. Don't want to drink that one.
+Health is a Choice! I agree about his hand, watch, etc. yuck!
+Health is a Choice! Also, one should be using glass not a plastic bucket or use food grade Stainless Steel vats.
+sailingsolar you cannot use metal when making water kefir grains it will kill the grains
Young and buff Thanks for the information.
+Young and buff You can use stainless steel; However, metals such as aluminum shouldn't.
I loved this video. Applaud to you guys for providing a wonderful, healthy drink! finally!!! Although he could have used gloves or a long handled strainer...Some of the comments, I chuckled knowing we get far worse bacteria everyday, The Kifer will take care of it!
Man I ferment everything but this is the first time I’ve ever heard of fermenting coffee. I haven’t been able to drink coffee for years, this is blowing my mind!
Can we get an update of this business? Would be great to see how they are still doing after covid ect.
yess. would be nice. coudln´t find them anymore online tho...
Found their site, it's this one, rebranded or something.@@saa82vik
Would like to try it but after seeing his hand go all the way down in it I changed my mind. Thats unsanitary and the watch even went down it....
Well you'd be drinking a beverage that has live cultures in it and I'm sure he believes that the good bacteria will overpower any bad bacteria that may be hiding in the nooks of his watch.
you haven't been to scotland have you. i had a british friend telling me that some scottish whisky brewers would try some REAL weird stuff with their brews. throwing old boots into the mash was one of them. besides what's so bad with this? its much the same as yoghurt and cheese. cultures, moulds, and you're worried about a watch? having made wine with NOTHING bought in from outside, using the yeast on the grapes, I can tell you for a fact that once a certain yeast/bacteria/mould/culture gets in the majority it takes over. do you know how they make german sour dough?
Do you eat dead flesh with all sorts of pathogens in it? It's FILTHY!
lemurian chick yeah i do actually. its called preserved meat, like they have in europe.
In the name of Allah, most gracious, most merciful; Even though I make my own fermented beverages at home with my Milk and Water kefir ,I believe It is our duty, and one I do not take lightly, to support local shops like these one's who support health rather then profits. Put your wealth in the hands of those who support human prosperity and Health. Peace
Yes
Indeed
complaining that he doesnt wear gloves is just stupid. People ahould know that food is alive and have bacteria Culture. If you look at the production of, wine, cheese, chocolate, coffe i bet people here would be disgusted, because food isnt something that is supposed to be clean.
+David Eriksson if most of these people complaining about gloves would look at what governments allow in food (I live in the USA and am most comfortable using them as an example), I'm sure they would start really limiting diets. Just search for the Defect Levels Handbook. This guy washing his hands and not using gloves should be the least of these peoples worries.
+David Eriksson ....After 30 years in the food industry i can tell you that the food m u s t be clean !!....and besides another huge mistake that was done in this video is that he is talking on top of the product and in the meantime spreading bad bacterias from his mouth!!.... sorry not very professional.
I would agree, but if i would show you the cheese diaries in europe they are like car factories. i have worked with delicacies since 2009. I work with a high cleanliness standard.but sometime when you make wine, cheese and certain high quality products its not unusual to not have gloves. look at wine press sheds, or the distilled peach liqour manifacturers in balkan. Coffe bean fermenting, micro beer brewery you would be suprise how relaxed people actually are... I dont know what part of the food industry you been a part of but i reckon the resturant biz, which have the highest and tuffest standard for a reason, product presentation and to keep away vermin, and easier to conserve food in one place with a high diversity and quantity of articles. for example you cant have products of barrow soap(which is common here in scandinavia) and liqourice close by, because usually the liqourice absorbs the smell and the taste even if it is just some crumbles of it.( usely liqourice stores have natural health products)
+Jacov Malul they make the same drink in baltikum on big barrels
For the past year I've been educating myself on micro-fermentation and I have to say that I admire you for all the hard work that you do to produce a soda. In the State of Oaxaca, Mexico, they been making a drink call Mescal or Agua ArdienteI They ferment the agave plant different plant from the Tequila Agave, and from what I hear it's good for the body, I guess that's why people in that State live many many years, it must be good for longevity,. Also the CHOCOLATE Drink that the Mayas and Aztecs use to drink is still Consume in that State of Oaxaca it's called TEJATE look it up, it's very interesting on the preparation, before the Capuchinos there was TEJATE ,,,I hope to try your products someday...keep Up the good work.
I think the fermented drink you are referring to is Pulque; Mescal is traditionally distilled like whiskey or tequila.
"
Yeah , there is a pretty expensive one called Tonayan , when you mix it with Kool aid it turns into a gods beverage.
This is the best beverage that I have ever tasted! I Love it!
I use Mt. Rose Herbs too !!! Love the company and they are in Oregon !!
i wish he was brewing it in glass not plastic....Plastic is always leaching into the food.
+mrazik131 -I'm sure the plastic he is using is safe. They do make safe plastic containers nowadays. But you can't expect him to use a glass bucket..first because I don't think anyone makes them..and second they would be a hassle to handle and not break them.
im glad somebody understands this issue !!!
i'd like to know more about plastic made from hemp please! thanks!
It's BECAUSE I understand the issue that I also understand you are creating a panic when there is nothing to worry about. And Petroleum products are not the evil your making them out to be. Are you aware that after surgery it is standard procedure for doctors to apply and recommend Vaseline to dress and help wounds heal properly..because Vaseline causes no irritation and protects the skin? Yes..it is a petroleum product..and a wonderful one at that. And by the way..I have a degree in Medicine with a focus on biochemistry..so I know what I speak of. Stop believing everything you read on "natural" websites and look deeper. Thanks.
mrazik131 the plastic is a special kind of material that is made for wineries, it's perfectly normal and always safe, thank you
this is the best channel on youtube, this upload is BADASS
Agree completely.
I also shop at mountian rose herbs, i love and respect what they stand for,hats off to both of your companies.
As a food microbiologist all I could think was "Get your damn hand out of the culture!". I'm sure it's a robust culture, but I still can't get over hands in the food. Either way, trying the Triple Rootbeer is officially on my bucket list :D
Also, there wasn't much shown on the steps after the primary fermentation. I would have liked to learn what method/process is used to metabolize the alcohol created in the anaerobic conditions.
That bothered me too and I'm not all that particular... perhaps if he'd had gloves on it wouldn't have been so off-putting...
There are tons and tons of sites that talk about the fermentation process of water kefir... and probably several youtube videos (I haven't checked lately). :)
ya, That liquid is a concentrated colony of a few specific micro organisms that like to live with each other in harmony at a specific ph and nutrient level. They don't like making new friends, so if by chance he had something bad on his hand or watch they wouldn't have let it live. Microbes are smarter and more capable then most people give them credit for. if anything, his hand became cleaner by getting reinoculated by that dense population of microbes in the liquid. Soap and bleach are not always the best methods to fight disease because they wipe out the natural balance of beneficials keeping the pathogens at bay. Synthetic toxins are the only thing you should rightfully fear. I don't think this guy is the type to pour antifreeze on his hands before entering the kitchen area though.
Haha. You all worried about the sanitation or lack of it, in the video. I'm willing bet all of you get sick regularly. Yes. It's a little weird to see him doing everything with his hands. But what do you think they were doing with kefir, cheeses, sauerkraut, pickles, yogurt and other naturally fermented drinks for the 1000s of years before plastic was produced? And for the record, kefir is non reactive with stainless steel utensils. It won't kill your culture.
Honestly, he shouldn't be putting his hands in the kefir he's selling to people. There's sanitization laws. It's one thing if it was his own brew for his own use, but it's not. I completely believe people are ridiculous about wanting everything sterile. All the antibacterial soaps, hand sanitizers, etc are making people sick, because they have weakened immune systems. I agree with everything you're saying, but would you want to do k something he just dipped his hand/watch in? How do you know he wasn't wiping his ass ten minutes before? It's gross.
Exactly my thoughts reading most of these comments. People are so paranoid because they have no experience with fermentation or being in nature. That liquid is a concentrated colony of a few specific micro organisms that like to live with each other in harmony at a specific ph and nutrient level. They don't like making new friends, so if by chance he had something bad on his hand or watch they wouldn't have let it live. Microbes are smarter and more capable then most people give them credit for. if anything, his hand became cleaner by getting reinoculated by that dense population of microbes in the liquid. Soap and bleach are not always the best methods to fight disease because they wipe out the natural balance of beneficials keeping the pathogens at bay. Synthetic toxins are the only thing you should rightfully fear. I dont think this guy is the type to pour antifreeze on his hands before entering the kitchen area though.
This is my dream job♡♡♡ how I love ferments it's my passion♡♡
So much confidence, so many mistakes! Its a mistake to assume milk and water kefir grains are the same. Finding they are not, its just a google away. And interchanging them could be dangerous. But hell, its easier to make things up and say them with confidence than to actually learn about it.
This guy is a hack. He clearly doesn't know as much about food chemistry as he would like you to believe. Other than that, this stuff looks very tasty!
Same technology like russian kvass. Nice re-discovery!
Honestly, all these people worried about sanitation. Obviously cleanliness is important, but one of the things that allows fermented preserves to work is because you're creating a hostile environment.
You're encouraging the good microbes to out compete the bad microbes, so when contamination is introduced it's already facing a well populated environment of opposition. This is why people who ferment aren't worried about botulism, because they know it won't thrive in the environment they are creating.
When you are being sterile you're killing the good along with the bad, which gives the bad a chance to gain a foothold. So rather than nuking everything, create an environment that encourages the beneficial microbes and they'll help keep the bad guys in check.
Interesting. I would like to taste the flavors. My only concern is why was he not wearing gloves when mixing the ingredients.
Lots of good information in this video. Thank you for making and posting this!
I produce natural yeast for breads. THIS GUY IS AWESOME! I do this too in AZ. There is nothing I cannot make into Kefir. GREAT JOB! Willing to franchise??? LOL. Some of your recipes, especially the coffee and mushroom one..gotta have it!
that was AWESOME
Supposedly, the Aztecs were drinking it for hundreds of years. It is interesting to learn the different origins of such a healthy, tasty drink. I very much enjoy making the drink and its health benefits. I am on my fifth batch. I purchased my organic water kefir grains online.
Thanks so much for sharing this. I've dabble a bit with it myself, and know more people that are also, it's great to see more of the "old way" coming back.
Thanks for sharing this video. Having been making water kefir myself for the past several months, I wondered if someone had already opened a water kefir store.
I'll be stopping by next time I'm in the neighborhood.
I am in agreement with everything you believe and say. Except for one thing.
I live at 6135' in Colorado Springs. I have never seen any type of symbiotic culture growing in snow run off at this altitude. If water it taken from our water, nothing will spontaneously grow, even if offered sugar ( in a closed environment. )
I love both water and milk kefirs, but I'll never ever buy this stuff grown in plastic buckets, even food grade ones. I wouldn't buy it either after seeing how the guy dips his whole forearm in the bucket. This is totally unprofessional!
I also buy my hibiscus and other herbs or teas from the same supplier they do, and from a couple others, and while this makes sense for an individual or family, it does not make economical sense at all for a commercial activity, given the prohibitive price of these ingredients.
The idea that kefir grains grew naturally in mountain springs from submersed tree roots is a fairy tale totally unsupported by any evidence, but kudos to these people for making kefir available and known, too many Americans are completely ignorant of the benefits and great taste of fermented and lacto-fermented foods, apart from some dairy products, summer sausages, salami, and sauerkraut on their sandwich.
Great but OM Goodness use some gloves dude!! His bracelet surely added some more bacteria into the mix. Totally gross and off-putting. Clearly some basic food safety training needed here!
Great video! Making water kefir for a couple of weeks now. Tried ginger, green tea, herbal tea, pineapple, cranberries, dates, everything tasted great! Would like to try to make some coffee brew. How do you make it? How the process goes and what kind of coffee do you put in? If somebody can share some info that would be awesome. :D Cheers.
We should ban soda and replace only with fermented drinks 🍹
Gloves and hair cover
This is so interesting to me. I'd love to do this but worry about growing bad bacteria. When he put his hand in the container it kinda freaked me out.
this is amazing! Thank you to making it easier to obtain better health, guys!
When you guys talked about sanitary, you possibly never drink wine anymore from the vineyard that the workers use their feet to step on the grapes for brewing. Possibly the workers would never have athletic foot... hahaha
MrHuang HK so wrong! That was done anciently..No more feet in this modern world..Imagine how many pairs of feet we need to produce mass wine production for today world's distribution?
MrHuang HK Which century do you live in? They don't use that technique anymore 🤣🤣
Praise God we have been able to get this healthy stuff
Good day! ☀️ thanks for this video
My water kefir lately is viscous like gooey, and it ferments very slowly, it is 48 hours and it tastes very sweet, that happened the first time when I put baking soda to follow a recipe from someone and since that time it has been three batches like that, there is something I can do?
At sight they look healthy and they bubble not sour
Note: I add Lemon and raisins, I am making a large batch of 8 liters
It smells kind of rotten not sour
This will help you and others out:
1. Give your Kefir a very good wash (just water)
2. Clean your glass and utensils (hot water and dish liquid, remove all excess dish liquid!!!)
3. Use 240g raw cane sugar and 240g raisins (both organic) + add 4 good tablepoons of molasse
4. Add 8 slices of lemon (organic) and squeeze 1 whole lemon (wash them thoroughly!)
5. Let it sit for 72 hours and repeat again from number 1. (!!!)
Dont put it in direct sunlight, a little indirect sunlight is okay though 《-:
After your second cycle, keep at least 800ml of your ferment (of your 3rd cycle) for your future cycles and leave the lemons out if you do so !!! (if you still insist on those 4 slices are more than enough)
Your 3rd cycle can be 24-48 hours, 48 is better (at least at the beginning) because you are giving your crystals time to regenerate and to acclimate.
And reduce the molasses to 2 tablespoons after your ~5th cycle, depends on how good your kefir is doing at this point.
(and it should be doing great if you have fallowed this guide thoroughly!)
NEVER ADD BAKING SODA :)
Keep it as natural as possible ;)
Reply this if you like and tell me how it went •_-
~ a fellow water kefir lover...
edit: this is based on 8 litres of course :-]
@@alexandersavcenko2173 tq
amazing and beautiful its about taking ownership and being involved with our foods and everything in our life, not just closing our eyes and having someone elses 'deal' with it, entrusting people who are in it for the money alone. Please continue to inspire us!
Water kefir is okay when you first brew it, but the real flavor comes when you take the liquid form the grains and add fruit juice or whole fruit chunks and other flavors then put it in an air tight bottle. It's the best soda ever! My favorite is pineapple and jackfruit.
I love the knowledge you share to inspire us to become and live healthy lives and to know that by doing so only then can one truly find true peace within one's self,again thank you so much for sharing
I noticed you use metal strainers? Everyone makes a big deal about using metal with processing kefir and kombucha. Your comments?
I think it is just the culture that is damaged by touching metal, not the liquid
I recently met a guy growing beautiful scobys in Stainless he says he has never had a problem with it. Aparently the key is stainless steel if you use any metal... I grow mine in glass but then I like to see it :)
Diane Jean Yes, stainless steel. It's called the oligodynamic effect. Things like stainless steel and aluminium is typically fine, but silver's a no-no.
ty Dojan
Diane Jean I think you'd be pretty posh if you had a silver strainer, lol. I never chance it as some alloys are charged which can lyse the bacteria. Plastic and glass all the way for me
Water kefir is better than Kambucha 👍🏽
To all the people freaking out about him putting his hands in the brew: you're missing the point of probiotics, which are beneficial bacteria. Even if he had E. coli on his hands, the drink would still be completely safe. I'm more concerned about the fact that he's using plastic containers for brewing. He should be using glass.
Does this company still exist?
Unbelievably interesting. Love all the videos talking about these crazy interesting methods of making these sodas. Love your work!!
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@Darren Samir instablaster ;)
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I see it takes a while so I will reply here later when my account password hopefully is recovered.
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@Darren Samir happy to help =)
I love kefir! Milk and water versions! This was so fascinating! Love this idea! Would love to taste some of their flavors someday!
that big young guy next to the mom seems to know how to taste this drinks. like a true connoisseur
That's absolutely amazing. Congratulations!
Simply wonderful!!!
I started to brew water kefir too... I found that uses of different kinds of sugars and different types of fruit lead to different tastes, not exactly apple juice becomes cider or apple soda, everything needs detailed experiments.
Awesome! I wish I could come and try some. Have been experimenting at home inspired by Sandor Katz' books.
What if you left like an arm in the tank for a few weeks...would the kefir eat that!?
I’ve been using my grains to make fermented oatmeal, flax seed, jalapeño, habanero, garlic it’s so good and my gut bacteria is on fire
I learned a lot from this, thank you for sharing!
thats amazing well done to them for bringing health to everyone. Love the little girl drinking to fermented water kefir soda ....makes me smile to see that
(Ka•fear)
Amer-ica.
John Wayne keh fear
As a Russian, the butchering if the word bothers me like nothing... ke-fir not kee-fer. Yankee talk, man.
Good luck to this guy and his soda. He and a few other people on the planet know a lot more than the population, because there is still a dedicated isle in grocery stores for the fake soda.
I love your vids. thank you! I think they are very educative!
Fantastic video. I was surprised to hear that you could ferment coffee.
You mention that all kefir had the same origin. Can I move my milk kefir into a water based solution?
Yours
Michael
Mmmm kefir and sweat from his bracelet ewww . Does kefir kill bacteria?
Lets straighten a few things out.
1. Water Kefir is dirt cheap. This video shows a sophisticated commercial setup. Doing it at home is much less complicated. All you need are some grains, which you can buy off the web (or like I did on ebay.) There are also people who will send you some for the cost of the postage and packing.
Once you have the grains, all you need is a glass jar, white sugar (and molases if you use white sugar) or muscavado brown sugar (no molasses required). Dechlorinated water. Tap water will do but you have to get the chlorine out. The fast way is to put 1/8 tsp per litre of vitamin C powder. It brings out chlorine and chloramine in 4-8 minutes.
The procedure is then the same as you saw here, or in many other videos. I make 6 litres per day for the cost of the sugar. 4 table spoons per litre and 1 tsp of molases.
1kg of sugar makes about 20 - 30 L of kefir.
I'm not going to lie I don't fully understand what he is talking about. BUT I would love to try it!
This is probably not the actual history of water kefir. Hate to say it. The culture does exist in nature though. In prickly pear cactus, and many people have claimed to have made milk kefir from the white sap of figs.
Thanks for thinking again about nature & old traditions....... if you say: "industry goes all the wrong way", you are totally right, cause their main focus is to make money - and even more money - and not beeing healthy, friendly, helping, careful etc.....!
but what i totally don´t understand is, that you doing something wonderful organic & natural and then you put into plastic to let it rest for 2-3 days !!!
we are all raised & trained to do not think about our daily behavior and our routines by industry & government, but it´s definitely time to rethink the use of materials, especially when you want to do something biological & natural !!!
First thing that everybody could do is on his own, stop drinking coca cola and other cola drinks, do not support industry and help to stop industry poisoning us from the inside !!!
Second thing is to tell everybody you see drinking a coke-drink - the drink of the country of freedom ? - to please stop it and tell them about the reasons & consequences.
it's kind of funny how out-of-shape the guys in this video are... I mean kefir is supposed to be healthy yet these guys that are making the stuff and presumably consuming large amounts, are like 100 lbs overweight....
Amazing! This was a very well documented and presented video. Thank you for sharing this knowledge
Plastic leeches in water
I love this soda, want to sample right now.
I'm from sebastopol! :)
Superior ingredients + inferior equipment(plastic) = inferior product. It doesn't add up any other way.
That was hella interesting Kirsten...Thanks for sharing.
Awesome-- Thanks for sharing!
Very frustrating to watch after years in the healthcare field. No head coverings . No gloves , hands to the face , hands in ears . Outside of this the video is awesome
This great it's come just the right time about to make water kefir to serve in my cafe. Did you get I tested for safety? Public wise ?
This is good. I don't understand why we think drinking and eating dead stuff is better than ingesting life. Life is all around us. let's live it.
I like how at the tasting at the end the one older kid was super into it 😂
I like to eat healthy, and have tried to go RAW, still use the Excalibur Dehydrator.. BUT, if this stuff tasted Nice, there would be a Market for it.. I am sure it is an ACQUIRED taste, but I don't find it flavorful. .BTW, the guy promoting it, cites the TRADITION, history of soda/foods, etc.. Well, there is plenty from the 17 th century we DON"T eat, and for good reason!! ..
...umm, which foods from the 17th century?? btw, the Paleo diet has been described as an excellent diet,.
Oh...I get it! The naysayers are shills sent by Big Pharma to convince us it's expensive, unsanitary and not tasty. No one who didn't believe in this stuff would even find their way to this channel so I am convinced you are a paid troll. Boo!
What I find suspicious is someone so against certain concepts or foods who would even come on a channel and start arguing. I can't even fathom how they found out about a particular subject. This is fairly obscure. But thanks--you have convinced me to go buy some. They must REALLY be good for our health!;)
lemurian chick I subscribe to someone that is showcasing this man... so that must be how some are finding this... Or I could be wrong. I like what I have seen here. Drinking coke, and pepsi is so bad for you.. I am a skeptic in lots of things.. but this is something that peeks my interest..
Barbara Corfield Yes, that is how it occurred to me, too. By the way, it's PIQUES your interest. LOL...sorry, I can't help myself;)
That's not looking very hygienic when he is dipping his hole hand in that bucket...
That's not looking very hygienic when he is dipping his hole hand in that bucket...
We want to buy your products up here in Oregon...are you able to ship your drinks?
by using a metal strainer they are killing the properties of the kefir. it is best to use a plastic strainer. stay away from metal utensils
Im not totally sure but I think they used the metal strainer to strain of the herbs from the herb extract. Dont think that had any cultures in it yet. They added the herb extract liquid to the sugar and then added the kefir. But I could be wrong
what happened to these guys? are they still in business? I went to their website and it's not working.
It's pronounced keh-FEAR. Not Kee-fur.
I have read from EXPERTS that it is proper to pronounce it either way :P
Love your work Kristen! Pls keep it up!!
Hi can I grow my own water kefir grains from scratch (water kefir drink)?
Your voice sounds likeJoaquin Rafael Phoenix.
Did this company bankrupt? Website is down.
Why are their water kefir grain so tiny? Mine are huge. Are there different types?
Absolutely amazing.
Where can I learn what you have learned? I am so moved by this.
there was a company over here making kefir that went bankrupt. it has been around in russia for 100s of years and I've heard of it described as something that's very different, only yoghurt can be used to compare it with. i have about it in a book written about stories from ASIC (australian securities and investments commision). they were spending tens of thousands of dollars trying to promote it in the 90s and not getting much success and had growers who they would buy it from, so long as they paid for a growers contract and equipment from them. long story short, they were using the money from new growers contracts to pay for the incoming new batches. sorta ponzi scheme style and were shut down by ASIC. millions on millions of dollars were lost.
This guys bare hands get into the liquid too much for me to consider drinking his product.
Not bare exactly, was wearing his rings and wristband. Very healthy! :S
Sorry but that doesn't look appetizing.