I have been enjoying the great taste, not to mention the health benefits of milk, and water kefirs for several years now.
Kombucha too. I haven’t had anything like a soda for at least 5 years, and don’t miss it even a little bit.
I have what I call my “fermentation station”, which holds my kefirs, kombucha, and sourdough starters. I try to keep them all about an arms length away from each other so as to not cross contaminate each other. Let me show you.
The water kefir “mother” (**See note) ferments are on the top shelf, left. The kombucha “mother” is on the countertop in the corner. The quart jar is the milk “mother”kefir while the small bottles are second fermenting, (adding additional fruit flavors) to both water kefirs, and kombucha.
A morning of making water kefir second ferments. I add the pineapple, once it ripens, to the small bottles then add the kefir that’s in the large glass measuring cup. It sits on the counter for a few days, until it starts to bubble, then into the fridge.
If this is something you’d be interested in trying, let me know. I’ve got lots of useless, and possibly helpful information on how to’s, and how not to’s.
**Note: the “mother” indicates that both kefirs on the counters have their grains in the jars, which is what changes the water, and milk during fermentation into an amazing jar of goodness. You can read all about this transformation on Google. The second fermenting is when, having previously removed the grains to make new batches, I add fruit, whole, or juiced to the already fermented liquid in their individual bottles.
Until then, stay happy, and healthy in the Lord.
Post script: Never forgetting the horror of this day in 2001. Ever.