I've been making water kefir for about a month now. My grains have multiplied from two tablespoons to over forty in that time. I've tried to give them away but only two people have picked some up. I've been having the extra camp out in my fridge until I can figure out what to do with them.
In the meantime the ones I'm actively using to ferment are still multiplying. I make six cups a day and that's plenty for our family, especially since The Hubby doesn't usually drink it (he has a sensitive palate). So, what to do with the extra two tablespoons that grow every day?
I started eating them a few days ago. No biggie, right? I mean, I've been drinking nearly half a gallon of the stuff plus take a few capsules of probiotics every day. When I started drinking kefir I had a mild yeast die-off response of a horrible achy back and slightly loose bowel movements, but nothing since.I should be used to probiotics by now. I should be fine.
Friends, let me suggest to you if you decide to eat your extra kefir grains that you start s-l-o-w-l-y. If you don't you may have a, ah, slightly explosive situation. To put it more plainly I've been having some serious intestinal cramps and the accompanying diarrhea.
So in conclusion: Killing yeast is good, but do it wisely. And make more friends who want your extra kefir grains.
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