Cultures for Health Water Kefir Grains | DIY Fermented Probiotic Drink Powder for Stronger Gut Health | Heirloom Starter Makes Limitless Supply | Non-GMO Dairy Free Vegan Sparkling Water with Enzymes

EDIT: Changing review to 5 stars because Cultures for Health offered a refund and some value suggestions moving forward.Really bummed these water kefir grains didn't work. I know Cultures for Health is a great company but I'm disappointed that these grains did not activate. I followed the instructions exactly as written and was even in contact with their customer support for a little additional information I needed. Unfortunately after answering my questions I didn't get a response back when I sent them pictures of the grains after the 3 days initial activation. The grains are mushy and not alive at all, there is absolutely no fermentation going on with the first fermentation. I should have bought the grains directly from Cultures of Health since they offer a 60 day guarantee. Lesson learned. I was going to leave 1 star because the grains didn't activate but decided on 2 Stars because they originally had quick communication.

The media could not be loaded. I have never written a review discouraging anyone from buying. However, I purchase these on June 30, it’s September 7 and these are my dehydrated water kefir cultures. Does it work, yes. But my problem with them is, according to pics on their ad, the cultures look like beautiful crystals. They claim it multiplies under proper care. I am very consistent and take great of my cultures like a child. I have done everything from only spring water, exact portions of water and sugar, alternating every three weeks I have fed it organic figs, dates and even bought the darn expensive Celtic salt to aid in growth and strength. I always use a good mesh strainer to avoid losing any grains and never used any metal strainer (not even stainless steel). As you see, this is what my grains look like. I’m almost afraid these grains are engineered not to multiply so people will have the only option to buy. It’s just strange to me how bo matter how much care, this is the result. Makes No sense. So I would am going to try a live strain from another company next time. Bummed this is it from those grains.Final note: as I said they work, they fizz, they taste good, they however are weak grains, not plumb at all - just what you see in pics. Disappointed. I hope this review helped.

I have so far purchased three packets of water kefir grains over the past year. The second one was a replacement for the first getting contaminated with fig seeds and the third was to increase my production capacity. The grains as received are dehydrated and usually appear very dark brown. But, after following the rehydrating procedure, they flesh out and become pearlescent and translucent.Each batch fills two liter Weck juice jars which can be found here https://smile.amazon.com/Weck-Juice-Jars-35-9-Ounce/dp/B00DHNSKAOMy go-to recipe consists of adding the following to a gallon glass jar:1/3 C of raw, unrefined sugar dissolved in 2 C of boiling filtered water;6 C of cool, filtered water to bring the overall temperature to ~80°F;a dozen drops of Concentrace;1 packet of rehydrated water kefir grains; and1 fresh lemon, cut in half, NOT squeezedThe top of the gallon jar is covered with a coffee filter secured with a rubber band. It is then placed on top of the fridge to keep warm. In the winter, my apartment is frigid and I haven't had difficulty maintaining kefir fermentation while on top of the fridge. The batch is then allowed to ferment up to 3 days. Over this time you'll see the water start clear and become cloudy as the kefir grains metabolize the sugar.Once the first ferment has progressed as far as I like, I proceed to the second ferment. I add 2 T of raw, unrefined sugar to a pitcher large enough for the 8 cups of liquid. I then remove the lemon halves and squeeze the juice into the pitcher, through a strainer. After cleaning the lemon guts out of the strainer, I pour the liquid into the pitcher through the strainer to catch the grains. After stirring to make sure the sugar has dissolved, I pour the batch into the carafes, cap them and place them on top of the fridge for a couple days for the second ferment. At this point, you can place the carafes in the fridge or simply leave them out on the counter. The nice thing with the Weck jars is that while they seal, I've found that the seals aren't _that_ good, meaning you're not going to have an explosion from an overactive ferment!As I watch the second ferment, I see a steady stream of bubbles rising through the liquid, so I know activity is high. Lately though, if I put the carafes in the fridge for a day or two, when I drink them, they have been totally flat! It doesn't make sense. However, if I leave them at room temperature and then pour the kefir over ice, the drink is nicely carbonated and cool.Of course, this isn't the only way to make water kefir and you can use whatever flavorings you like. These grains are an easy start to making a healthy drink that will add more probiotics to your diet! Highly recommended!!

Wish I had read the reviews on Amazon and filtered by most recent. After doing that I now see that Majority of reviews within the last several months are having the same experience as me: “Grains did not activate”I wonder if Amazon has a bad batch/expired/improperly stored?I started grains per instructions: cane sugar, water, time and temperature, got a few bubbles by day 2 but grains were looking worse on day 3. Swapped sugar water on day 3 as instructed and every 24hrs after that and no bubbles and grains are looking worse.Lots of praise for this brand on you tube and I watched a ton of their excellent videos so I’m a little disappointed.

The instructions strongly imply that this is set of grains will be be producing a batch of kefir every 48 hours starting around day 4 or so, but my crystals took over two weeks to get going, and even after a month they still need about four days to make a quart of water kefir that isn’t mostly residual sugar. I’m fine with this fermentation rate for my own consumption, and I could start a second jar going if I wanted more, but it’s a bit maddening that Culture for Health is throwing out such ridiculous lowball timing estimates.