Free Gut Health & Kefir Ebooks

Free Fermentation Video Guides

Learn fermentation the simple way with our free step-by-step video guides. Whether you’re starting with Milk Kefir, Water Kefir, Coconut Water Kefir, or Kombucha, these videos will help you understand the process, avoid common mistakes, and ferment confidently at home.

Watch all our educational videos for free and start your fermentation journey with ease.

What You’ll Learn

• Basics of probiotic fermentation
• How to make kefir at home
• Beginner fermentation tips
• Gut-friendly recipes
• Healthy daily habits
• Natural wellness guidance
• Safe fermentation practices

Fermentation Guide & Product Instructions

Important Note Upon Receiving Your Kefir Grains

Please open the package carefully over a clean bowl or vessel.

During transit, natural fermentation may continue inside the package, causing pressure to build up. As a result:

• Kefir grains may rush out when opened.
• Some liquid may leak inside the package.
• A strong fermented aroma is completely normal.

Even if liquid has leaked, the kefir grains remain healthy and usable.

Simply remove the excess liquid and proceed with fermentation.

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Water Kefir & Coconut Water Kefir Grains

Getting Started

Once you receive your Water Kefir Grains:

• The grains are packed with a small amount of kefir liquid to protect them during shipping.
• If you cannot start immediately, store the grains in the refrigerator.
• We recommend starting fermentation as soon as possible for best results.

First Fermentation

1. Transfer all kefir grains into a clean glass jar.
2. Mix:
   • 200ml drinking water
   • 2 tablespoons dark cane jaggery or sugar
3. Stir until dissolved and strain any impurities.
4. Pour the sweet water into the jar containing the grains.
5. Cover the jar and ferment at room temperature for 24–48 hours.

When is Water Kefir Ready?

Your kefir is ready when:

• Sweetness is noticeably reduced
• A mild sour aroma develops
• A slight vinegary note appears
• Small bubbles or light fizz may be present

Once ready:

• Strain the grains using a double mesh strainer.
• Collect the kefir drink.
• Start a fresh batch using the same grains.

Making Coconut Water Kefir

After completing a water kefir batch:

1. Transfer the grains to fresh coconut water.
2. Ferment for 24–48 hours.
3. Strain and enjoy your coconut water kefir.

How to Know Coconut Water Kefir is Ready

• Slight tangy or mildly sour taste
• Natural sweetness is reduced
• Light fizz or bubbles may appear
• Fresh fermented aroma

If it smells unpleasant, becomes slimy, or shows no fermentation activity, the grains may require additional care.

Storage Instructions

Water Kefir Grains

If taking a break from fermentation:

• Place the grains in fresh sugar or jaggery water.
• Store in an airtight container.
• Refrigerate in the normal cooling section.
• Suitable for up to 15–20 days.
• Change the sweet water if storing longer.

Important Tips for Healthy Water Kefir Grains

To maintain active grains and produce quality kefir:

1. Keep the jar in a cool, well-ventilated location.
2. Use good-quality dark cane sugar, jaggery, or white sugar.
3. Use a wide-mouth glass jar.
4. Replace sugar water every 24 hours (maximum 48 hours).
5. For storage, keep grains submerged in sweet water inside an airtight container in the refrigerator.

Milk Kefir Grains

How to Ferment Milk Kefir

1. Add fresh milk to a clean glass jar.
2. Add your milk kefir grains.
3. Cover loosely and ferment at room temperature.
4. Allow fermentation for approximately 18–24 hours.

How to Know Milk Kefir is Ready

Your milk kefir is ready when:

• Milk becomes slightly thick and creamy
• A mild tangy taste develops
• A yogurt-like fermented aroma is present
• Small whey separation appears (normal)

Once ready:

• Strain the grains.
• Refrigerate the kefir drink.
• Reuse the grains for your next batch.

Storing Milk Kefir Grains

If taking a break:

1. Strain the grains from the fermented milk.
2. Place the grains in a clean airtight container.
3. Add a small amount of fresh milk.
4. Close the lid tightly.
5. Store in the refrigerator.

The grains can typically remain healthy for 15–20 days.

Organic Milk Kefir Starter Powder

How to Use

1. Boil milk and allow it to cool to room temperature.
2. Add 1 sachet to 1 litre of milk.
3. Stir gently.
4. Cover loosely.
5. Ferment at room temperature for 12–24 hours.

Your kefir is ready when it becomes slightly thick and mildly sour.

Refrigerate after fermentation.

Reuse Instructions

• Use 2–3 tablespoons of prepared kefir as a starter for the next batch.
• One sachet can typically be reused 4–5 times.
• After multiple reuses, culture strength gradually reduces.
• Use a fresh sachet for best results.

Pack Details

• 1 sachet produces approximately 4–5 litres of kefir.
• Pack contains 5 sachets.
• Total yield: Up to 25 litres of kefir.

Recommended Equipment

Use

• Glass jars
• Plastic or wooden spoons
• Plastic strainers
• Fresh full-cream milk
• Clean hands and utensils

Avoid

• Metal jars
• Long contact with metal strainers
• Plastic containers for long-term grain storage
• Hot or boiling milk
• Soap or chemical residue on grains

Important

Do not wash kefir grains with water.
Always handle grains gently and keep them clean.

Need Help?

If you need assistance with fermentation, storage, troubleshooting, or recipes, please contact our support team. We are always happy to help you on your fermentation journey.