It has been a while since I’ve had enough water kefir grains to take a chance on something new. I generally do not like to mess with mother cultures unless I have a backup. So I’ll take an extra kombucha SCOBY and throw it into some apple juice or that extra clump of milk kefir grains can go into coconut milk. But I always keep enough mother culture fermenting in its preferred medium to ensure their own safety.
Cultures are incredibly resilient – and these experiments almost always turn out fine – but, I like my cultures too much to throw that much caution to the wind.
So, when I found my water kefir grains happily multiplying, I decided to grab some and take a chance on using fruit juice instead of sugar water for the initial fermentation.
I’m so glad I did.