Freshly Fermented - 20g of Organic Certified Water Kefir Grains

I recently started using fermented kefir grains, and I’m really impressed with the results. They were very easy to use, even as a beginner, and the fermentation process worked beautifully. The grains multiplied quickly, producing plenty of kefir, so I even had to split them due to how much they grew. The quality of the kefir has been excellent—fresh, tangy, and full of life. It’s clear this is a high-quality product that performs exactly as expected. I would definitely recommend it to anyone interested in making their own kefir at home.

Love it! Followed the instructions and it worked very well. In just one month I got the kefir grains to quadruple! Tastes great

Perfect little grains, I did as instructed and had a perfect carbonated ginger and lemon drink in a few days. Well worth the money as they will grow so I can make more bottles so always on the go. So good for you as well.

So disappointed, as it has been a waste of money. The grains are not working despite scrupulously following the instructions. Waste of money!

this has worked well for me, I have started activating kefir. however opening the paper packet dropped paper into the kefir bag which I couldn't fully remove, hopefully will not effect my ferments.

A

The product worked, but it's too much hassle for some supposedly great benefit that might not be that important in the end. It even survived storing in the fridge for 1-2 weeks after a few months of use.

The grains are nice and big and have created fizzy water from the start! I have been making water kefir for about a year and needed more kefir grains as I was worried that I killed my last lot of grains by over mineralising them with dark sugar (turns out its too rich for the grains in large quantities) For the past 8 months I was able to make still water kefir but never had any luck making the first ferment strong enough to then do a secondary ferment (which builds up the carbonation) After reading and trying out countless suggestions (warm cupboard, adding trace minerals...) I have now accidentally found an approach that works for me with little hassle: - Correct ratio of white, granulated sugar to water (one 1/4 cup of sugar to one 1/4 cup of kefir grains to 1/4 of a gallon of water) - leave the water out in a pan overnight to remove any chlorine (I was using water straight from the tap which I think was one of the main reasons the ferment wasnt great) - occasionally adding an organic unsulphured fig to the batch to boost the grains or an organic lemon - leave brewing vessel (half gallon pickle jar with the lid loosely on) in the airing cupboard. If the first ferment isn't bubbling on its own without shaking the brewing jar, it won't build up carbonation no matter how long you wait! Something I have learnt through my brewing adventures! As a side note, I ordered a batch of yogurt starter from Freshly Fermented that ended up being a dead culture, I contacted them and they sent a replacement out with no problems! A great company

petite quantité mais très bonne efficacité