Some Good Water Kefir Grains
Thanks for the kefir info. There are many people I don't feel I can trust, but when I get really behind in my sleep, I feel that it's too much to bear when someone says something that seems too much. I've often been traded off with paragraphs of relevant info, peppered with one liners that didn't settle right.
I don't think exploding jars of kefir is a concern as long as you do like Dom says and don't fill up the jar more than 3/4 full, which, according to him, gives the kefir room to breathe. I just checked a tightly sealed 3/4 full jar from last night and there was only slight pressure release when I opened it. Many jars are made to withstand many PSI, and I don't think they'd explode unless filled to the top and ignored. I'd say they can go at least 24 hours. My kefir isn't bubbling a lot, not yet anyway.
My grains are OK. They may be a little sluggish because they haven't been rehydrated too long. I did a lot of reading on it yesterday and I now have about 5 jars of fresh kefir brewing. I was using too much SKG also.
The basic recipe seems to be :
1 cup of pH 7.2-7.5 pure water
1 TBS sugar
1 TBS SKG [kefir grains]
Dried fruit, raisins, fig, or unsulphured apricot
Fresh fruit
1/4 organic lemon with rind