Click photo for enlarged view.
Photo of a tiny fraction of a
sugary kefir-grain [SKG] magnified 1,500 times, revealing encapsulated lactic
acid bacteria [LAB] and yeast cells among a transperant dextran matrix. This
sample was prepared with Differential Stain to distinguish the organisms.
Apart from traditional dairy-milk
fermentation, with some adjustment, milk kefir-grains may be cultured in alternative
media e.g., Soy milk, Seed & Nut milk or coconut milk. The natural mother-culture
may also be used to prepare other interesting alternative cultured-products,
all of which shared throughout my web pages were pioneered and developed by yours
truly [let facts be known].
There is a variety of a refreshing
effervescent beverage, often referred to as Kefir
d'acqua [link to recipe] or water-kefir, which is commonly prepared
with a different variety of kefir grains, referred to as water kefir-grains or sugary
kefir-grains [SGK]. See table below for alternate names. SKG are cultured
in 3% to 10% sugar/water solution with a slice of fresh lemon, dry fruits such
as fig, apricot or raisins to provide flavour and increase nutritional value.
SKG
consist of a polysaccharide [linked or chained dextran made up solely of glucose].[9] Similar
to a dynamic or symbiotic relationship between different types
of organisms to synthesise kefiran in traditional milk kefir-grains, the dextran
of SKG is produced through the same relationship among Lactic acid bacteria
and yeasts, embedded in the grain.
Scientists are surprised by the ability
of the organisms of SKG to ferment a media, poor in nitrogen and growth-factor source,
doing so over many years without modifying the balance between the different
microorganisms.[10] Traditional
SKG have an opaque texture in comparison to traditional milk kefir-grains of
Caucasus. The grains are firm, transparent and fragile; they easily break apart
with little applied force. SKG are not gel-like or slimy
in consistency to milk kefir-grains nor are they white in colour. The unique
property of SKG is produced by Lactobacillus
casei,
which is believed to condense the polysaccharide into a non-soluble form.
Where as the polysaccharide of milk kefir grains, kefiran, is water
soluble.
Another organism, Lactobacillus
brevis including other strains, can reproduce [and some may possibly
synthesize polysaccharides] in sugar-solution containing up to 15% alcohol.
Ginger Beer Water Kefir I have
discovered the addition of 2 to 4 tablespoons of fresh ginger root juice per
8-cups of sugar solution, produces what one of my list members referred
to as a marvelous ginger root beverage similar to ginger beer. SKG grow
well with added ginger root. I have come to the hypothesis of the
possibility that SKG may well be the original mother-culture
for preparing ginger root beer. I came to this conclusion for the fact that today
among ginger beer brewers, it is common to prepare what is referred to as a Ginger
Beer Plant. This is by mixing sugar, ginger root powder and active brewers
or bakers yeast, and feeding the so called ginger beer plant with the addition
of more sugar and ginger root powder each day, over 7 days.
This mother-culture [Ginger Beer Plant], is added to a large volume of sugar/water
and a little lemon juice, and brewed for a number of days. This is
followed by bottling and storage to produce a root beer with natural carbonation.
It is suggested that SKG were brought back
by English solders on their return from the Crimean War, and the mother-culture
was originally referred to as a Ginger Beer Plant. If this was the case, then
quite possibly due to the lack of SKG, someone along the line with an understanding
in basic fermentation, may have decided to prepare a variety of the plant as
a substitute for the real deal [SKG], as explained above [Just as I recognised
that milk kefir-grains can be substituted for SKG to produce a variety of water
kefir, because I did not have SKG in early part of 1980s--- necessity is the
mother of invention].
I
discovered that when first including fresh ginger root juice to brew SKG
that were not previously brewed with ginger, and those SKG were only just
acquired from another source, and which were only growing 5% to 10% by
weight per each 2-day brewed batch, initial growth of the grains over the first
2 or so batches with added ginger was quite remarkable. A growth
surge of
more than 160% increase at 48 hours has been observed. Although the large percentage
increase was variable for a while, increasing between 50% to 100% by
weight at 48 hours was common, with added fresh ginger root. However, when using
the exact same ingredients and the same measured amount of SKG, growth stabilized
between 90% to 120% increase per each 2-day brewed batch.
.
Effects
of Sugar-Type on SKG White, refined sugar-cultured water kefir produces
clear, opaque SKG without any colour, but with a subtle blue hue about the grains.
While the less refined sugar types such as brown, raw, demerara, jaggery, rapadura,
muscovado, sucanat and Chinese red sugar produce SKG with a light brown colour.
This is likely due to precipitation of colloidal compounds of such sugar-types
through fermentation becomes entrapped among the micro-channels and crevices
in the matrix [the grains become tainted with the colour of the sugar solution].
However, soaking light brown coloured SKG in water for a few hours, removes most
of the colouring on the grains, which tells me that those colouring agents are
indeed able to be extracted from SKG much the same way they were entrapped
in the grains in the fist place, but in reverse. SKG grow better when cultured
with non refined sugar-type, or with the addition of 1 tsp blackstrap molasses
added to each 1/2-cup refined sugar preparations. On human nutrition alone, less
refined sugar-types are ideal, and recommended over refined sugar. So this is
good for the SKG and for the consumer of water kefir. Water-type seems important
too, regarding grain growth as does sugar type. Please see Regarding
Growth-Rate of SKG below.
Ginseng and Chinese Angelica Root Water Kefir Preparations, and the Psychoactive effect of
I discovered if an amount of either
dry Korean Ginseng [Panax quinquefolius], or dry Chinese Angelica root
or Dong Quai [Angelica sinensis] is added to strained water kefir [SKG
have been removed] and brewed for 48 hours in a secondary fermentation, the beverage
incurs noticeable psychoactive activity. The altered state of mind occurs very
shortly after drinking an amount of the brew, and it lasts for only a short time
[short half life]. Other varieties of herbs possibly due to pharmacological activity
when brewed in a water kefir preparation, may also produce a similar effect.
This could be due to the production of certain compounds, or, it an indication
of pharmacological activity increase of specific compounds, or better bio-availability
of those compounds due to fermentation.
Where acetyl groups are
bound to certain other organic molecules through fermentation, they impart an
increased ability to cross the blood-brain
barrier, which could be the case here. I doubt very much that this is simply
due to an increase in alcohol content through the added sugars of such herbs,
for the feeling of euphoria is quite unique to that of an alcohol-induced euphoria.
However, certain phyto-compounds may be responsible for the production of interesting
molecules through fermentation. This certainly makes an interesting area for
further research. If an interested scientist reading this does research this
area, could you please be so kind to forward your findings on to me? I am always
willing to supply the culture in return for a paper on such a study, as I have
done in the past.
Regarding Growth-Rate of SKG SKG that I have cultured over the years, including many individuals who culture SKG, have observed a fluctuation regarding growth rate of SKG. I have observed growth increase to vary between 7% to 220% increase by weight at 48 hours. However, if the sugar solution with other added ingredients, and more importantly, with the addition of a very small amount of sodium bicarbonate and eggshell, if the solution ingredients are kept constant, including the amount SKG used and the fermentation time is kept to 2 days per each batch, then growth increase can be expected to remain reasonably constant between 90% to 120% per each batch of water kefir. On the other hand, milk kefir-grains increase at a reasonably constant rate when cultured in fresh milk. Many individuals including myself, have found a great potential for SKG to cease propagation, and remain non-propagable, when cultured in water with low mineral content. More so with activated charcoal filtered water. The outcome is mostly observed as a slow deterioration in growth over time, which at a point, becomes irreversible. At this point, SKG acquire a light brown film over the surface of each grain, and the grains
lose the typical transparency of good growing [propagable] grains.
Although there are many factors to consider, the important one being the type of sugar and water used, duration of fermentation including sugar/water percentage. SKG do not appear to grow well, and in most cases growth ceases altogether over time, when cultured in a sugar solution prepared with purer forms of water, such as distilled, demineralised or activated carbon filtered water [Brita filtered water e.g.] etc. Leaving SKG in the same sugar-solution for longer than 3 days over many batches and in warmer conditions, has an adverse effect regarding growth-factor of SKG. Lack of essential nutrients and energy source due to over fermentation, is a cause for problems, if starvation happens over an excessive number of proceeding batches.
Adding Fruit Juice SKG do not grow well if a concentration of most acidic fruit juice is included as part ingredient. With the addition of most acidic fruit juice, SKG reach a point where the grains never growing again. Whether this is due to the acids of such fruits, is unknown to me at this point. Fruits such as grape, apple, pineapple etc. have been problematic regarding SKG growth, so I suggest omitting such fruit juices in water kefir preparations. However, if one wishes to brew fruit juice, this is best achieved through secondary fermentation, whereby preparing a traditional water kefir, and then adding the preferred fruit juice to the strained water kefir [after separating the SKG]. Secondary fermentation can be carried out over a number of days at room temperature, or under cold storage, such as refrigeration. The latter will simply slow the process down, so it will take longer to brew. Cold storage fermentation also produces a fruit juice ferment with a different flavour and acidity. Also, secondary fermentation is best performed under airlock. This can produce quite an alcoholic beverage though, so be forewarned and do not drink such concoctions before driving a car or using heavy machinery.
Hard water [water with high mineral content], such spring water seems best. If such water-type is not available, the addition of 1/8 teaspoon of Sodium bicarbonate added per 2 litres [8 cups] of purified water, ensures good grain growth. Water adjusted to pH 7.2 to 7.5 with Sodium bicarbonate [slightly alkaline] gives good results in regards to good grain growth, I find. This may suggest that SKG have evolved in water with high mineral content, similar to water from the Hunza Valley, which is milky due to melting glacial water running through lime stone rich reserves.
SUGAR-REDUCTION
of ready-to-drink water kefir How much sugar does water kefir contain?
you may ask. Well, there's a good reason why I chose capital letters for
sugar-reduction. The question is a concern for many individuals who wish
to prepare water kefir. I receive lots of emails about this question,
and the topic often comes up on my internet lists. I shall try to
clarify here.
Most concern regarding sugar content
of water kefir that I've experience, is from folks believing that because
a reasonable amount of sugar is used for water kefir, then water
kefir must contain a large amount of sugar. Folks on an anti-candida diet
fit this category, for sugar is recommended as a no-no for candidiais [yeast
infection]. Diabetic also share the same concern. I thought the best way
to demonstrate sugar percentage of ready-to-drink water kefir [a beverage
fermented for 2 days with SKG], is to show a photo of my evaluation
[left].
The thick, not-so-sweet, but quite
appealing flavoured thick syrup, was extracted from water kefir by reducing
ready-to-drink [strained] water kefir by boiling under vacuum. The water
kefir recipe involved 6 cups water, 1/2 cup raw sugar, 1 tsp blackstrap molasses,
1/8 tsp each of eggshell and oceanic coral powder, 1/8 tsp sodium bicarbonate,
prepared with 1 cup SKG brewed for 2 days. The SKG increased from 1 cup to
2 1/2 cups at day 2, which is common growth-rate with the above recipe cultured
with my exceptionally good growing SKG.
We can clearly note the initial amount of sugar and the resulting reduction of more than 80% of the original sugar content. The fact is that the less-than 20% sugar left in the water kefir after a 2 day ferment, is mostly fructose, a mono-saccharide [single sugar]. Fructose is extremely easy to digest, compared to the original sucrose. We also need to consider that the residual syrup in the photo contains some water, so in effect there is even less sugar content compared to what we see in the photo. To explain again, sucrose or regular table sugar, including any sugar-type derived from sugar cane, is made up of a molecule consisting of 2 single sugars-- Glucose and Fructose. This sugar is known as a disaccharide [di means 2, saccharide means sugar= two sugars]. The organisms of SKG break down the disaccharide sucrose into its 2 basic units, glucose and fructose. The grain itself is synthesized from just the glucose alone. Hence the reduction of sugar of water kefir with good growing SKG, for the grains are separated by straining the water kefir-- they are not consumed, taking the glucose that the grains are made of with them. Even if SKG were consumed, they are not easily broken down if at all through gastric digestion, for the glucose that the grains are made up of is a dextran, similar to a polymer or a natural plastic that gastric enzymes are unable to break down. To conclude, we can rest assured that if your SKG are growing well, by at least 50% per each batch, then sugar reduction is just as good, and the resulting water kefir contains a much smaller percentage than what you began with. Water kefir prepared with good growing grains is quite suitable for Diabetics and those on a low carb diet. [See also FAQ 46 at my Kefir FAQ web page]
Over fermentation, acidity of media, grain growth, an off flavour and slimy water kefir SKG are best cultured for no longer than 2 days in the same solution, with the occasional three-day fermentation being acceptable, especially in cooler conditions. During warmer conditions, it may be best to culture for no longer than 2 days. Three-day brews are best avoided over ongoing batches especially in warmer conditions, otherwise the organisms starve and the grains shall eventually pickle, for use of a better term. Pickling is evident by taste-testing a SKG-- pickled SKG acquire an acidic flavour with a distinctive effervescent tang left on the tongue, with no sign of growth of the culture. Whereas propagable SKG have a slightly sweet, neutral flavour with no sign of effervescence on the tongue when a grain is chewed. Non-propagable grains also lose the typical translucent quality, and early signs of this can be observed by breaking apart a grain and checking for translucence, or a clear, see-through quality, especially on the surface of the grain.
It seems important not to add lemon juice or other acidic fruit-juice as part ingredient, but to use 1/2 lemon left whole, or a slice of lemon. Citric acid does not appear to be used up by organisms of water kefir. As amounts of citric acid is leached into the water kefir from the fresh whole lemon, citric acid concentration increases in solution over time. If citric acid concentration reaches high enough levels, it may cause problems in regards to propagation of the culture. However, if the brew begins to acquire an off flavour, adding 1 Tbs lemon juice per 6 cups sugar-solution, and adding the juice over a few consecutive batches only, may be a recommended remedy for this type of problem. Although the option to store SKG in the fridge in just sugar/water for a few days is also a possible remedy for SKG that produce water kefir with an off-flavour, or a slimy consistency.
Slimy water kefir or slimy SKG In
some cases, SKG may become slimy, losing the typical firm texture,
producing a murky white, slimy water kefir. This may occur if too much oceanic
coral, limestone or eggshell is included as part ingredient [see following
paragraph]. Or, if herbs are included in the initial fermentation with SKG.
This can also occur if any solid ingredient is contaminated. Herbs are best
fermented in a secondary fermentation, that is after straining
the water kefir, adding the herbs to the strained solution, and brewing
for a given number of days. If the cause is due to adding too much coral,
eggshell or limestone, then use less of these. As above, resting SKG in
sugar/water stored in the fridge for 3 days, then reverting back to regular
room temperature fermentation with regular ingredients, should remedy slimy
SKG or slimy water kefir production. Resting SKG in the fridge for 3 days
and reverting back to room temperature, may have to be done a few times,
though. The cause for slimy SKG may have to do with an imbalance among the
yeast and lactic acid bacterial components, where interference causes less
condensation of glucose to synthesize a firm grain. Cold storage appears
to return the essential balance among the different strains of organisms.
Note that in the event SKG become slimy, the grains may increase by a phenomenal
amount, if the recipe contains other optimal ingredients [apart from too
much eggshell etc. or herbs].
Oceanic
Coral, LimeStone or Eggshell for a High Calcium Water Kefir, and Kefiraride I
usually include a small piece of oceanic coral as seen in photo on left.
But more recently, I use coarsely ground oceanic coral, limestone or egg
shell or a mixture as part ingredient in my water kefir. Only 1/8 to 1/4
tsp per 6 to 7 cups sugar/water is needed, for too much of any of these
ingredients may produce a slimy water kefir [see above]. These raw ingredients
are mostly made up of calcium and magnesium carbonate. This gives a very
slight pH adjustment as amounts of calcium carbonate is slowly dissolved
in solution due the a reaction between the organic acids, such as lactic
acid produced during fermentation, and the mineral calcium and magnesium
of oceanic coral, limestone or egg shell. Not only do SKG grow more efficiently
with the addition of these mineral-rich raw ingredients, the water kefir
contains a highly bio-available form of the minerals found
in those ingredients. This is beneficial to the consumer. These minerals
are important for healthy strong teeth and bones, for the healing process,
for good nervous and immune function, and the prevention of Osteoporosis. This
makes mineral rich water kefir a suitable alternative for dairy to obtain
those essential minerals in the diet. However, to effectively utilize calcium,
a sufficient amount of vitamin D must be included in the diet, or through
exposing the skin to the sun for 10 to 15 minutes each day.
The picture on the right demonstrates just how healthy and large my SKG grow in a ginger root beer prepared with the addition of oceanic coral, sodium bicarbonate, raw sugar, molasses and kefiraride [see following section]. I've had grains grow as large as 
3cm across, before they break up into small grains as a normal phase of self-propagation of the culture. However, using such mineral-rich raw ingredients can produce water kefir with a cloudy slimy quality and a musty flavour. To avoid this it is advisable to use the calcium rich ingredients as part ingredient only in small amounts. Another option is to include the calcium rich raw ingredient in the strained water kefir, so that secondary fermentation allows the minerals to be dissolved into solution during storage, to become more bio-available, even under cold stored in the fridge over a number of days. This will avoid the potential for producing slimy SKG.
Another point worth mentioning, if we take note, the picture on the left above shows a few SKG floating among the oceanic coral, fig and lemon. This is not usually the case, for most folk's SKG do not float in solution but remain at the bottom of the brewing vessel at all times due to the density of SKG. The reason why those particular SKG are floating, is solely due to the incredible growth increase of those particular SKG at the time of taking the photo. They grew that much and that fast, that the grains encapsulated small amounts of gas, which forms a tinny bubble of CO2 entrapped in small cracks at the centre of those particular grains. This, in turn floats those grains that grow extremely well. As the bubble escapes, those grains sink to the bottom ending up with the rest of the grains. This f hovering of bees in solution effect, is apparently why SKG are also referred to as California Bees as the grains slowly pop up and down in solution during active fermentation.
Water Kefir Preparations with Heat-Treated
Kefiraride and Milk Kefir-Grain Emulsion
Recent
experiments with kefiraride and water kefir have provided some interesting
results. Kefiraride is the name that I have given to the kefiran-rich solution
obtained by straining milk kefir-grains which have been soaked in fresh
water for 24 hours to dissolve kefiran from the grains. With the addition
of heat treated kefiraride as part ingredient for preparing water kefir,
I have observed up to 220% increase by weight at 48 hours of SKG cultured
in the mixed media. I found similar results by implementing milk kefir-grains
blended with water, and then heat treating the emulsion, and adding the
kefiran-rich solution as part ingredient in a water kefir preparation. The
reason for heat treating these 2 solutions is to deactivate organisms native
to milk kefir-grains, for I was mostly interested to observe the effects
of kefiran on SKG growth, and to avoid the organisms of milk kefir interfering
with this study. This may suggest that although kefiraride, and in fact,
milk kefir-grains have the ability to hinder the growth of pathogenic organisms
as demonstrated in other research, on the other hand, this provides a growth
stimulus for friendly organisms of water kefir. Ginger
also fits in a similar category, where it is known to halt the growth of
unfavourable stai
SO,
DOM, WHAT is KEFIR?
original packaging. However, my tests show it lasts up to 4 years stored under cool, dry stable conditions. 
Traditionally in
a region of the Caucasus Mountains, kefir was prepared with raw, full-cream
goat or cow's milk. Fresh milk with the addition of kefir grains stored
in a goatskin leather bag was left for 24 hours to ferment at room temperature.
This initiated the fermentation process. Separation of the grains was achieved
by forcing the contents to a corner of the leather bag by hand, where most
of the grains were retained. The liquid-kefir was separated from most of
the grains by pouring the contents into a container. This kefir had a moderate
sour beverage, creamy in texture and consistency with an alcohol content
of around .5% by volume. During cold conditions, the goatskin bag was kept in
the sun during sunny cold days, or hung near a fireplace. Apparently, it
was a custom to hang the bag near a door way, where by
a visitor or owner passing by would give the bag a gentle shake. This was
possibly performed as a religious ritual, with a beneficial consequence for the
culture, as it assisted the culture-process.
Presently,
the complete mechanism involved in the construction of kefir grains, is
not well understood at a scientific level, although there appears to be
increasing interest in this area. A unique soluble polysaccharide [PS]
was first discovered in milk kefir-grains by La
Rivière JW et al [1967]
and was
given the name kefiran [KGF-C].[
"The
grains were a gift from Allah [God] provided over 1,000 years ago" ... which
I thought was an appropriate answer.
Cheers!
