Kefir a truly wonderful elixir. Kefir is a fermented beverage, teaming with beneficial probiotics. It also contains a variety of enzymes, organic acids, and B vitamins. Kefir actually means “feel good” in Turkish. If you don’t want to consume dairy, water Kefir is an excellent nondairy probiotic source. When properly cared for and regularly cultured, the grains will produce a wonderful probiotic rich beverage, which continues to grow and reproduce indefinitely. Drinking Kefir water will contribute to having a healthy immune system. It helps with the digestion of food and micronutrients. Reduces the symptoms of IBS. It has increased my energy and overall feeling of good health. My cravings for sugar have also been reduced. I’m really pleased with how strong my nails seem to be since I started drinking the Kefir. Taking care of Kiefer Kiefer is grown in a glass jar. Any size, depends on how many seeds you have and how long you want to ferment them. I use a quart mason jar. When your Kefir ferments to your desired taste. (Mine reminds me off old fashion cream soda) Strain out the Kefir grains. This needs to be done with plastic not metal. Metal will kill Kefir grains. In a 1 quart jar, I add the seeds, a quarter cup of sugar, and a tablespoon of Mineral Essence. (You can also use honey or molasses with the sugar). I put in all the ingredients; add water (needs to be spring water, no chlorine, no fluoride) and shake it up. My kefir ferments for about four days. I like using the mason jars because I can just set the metal cap on top of the jar (these canning lids have a lining so no metal touches the kefir). When the kefir ferments it likes to burp, you want your lid to be loose, the gas can get out. When my Kefir ferments to where I like it, I drain off the seeds, I place this “water” in a glass jar, and put it in the refrigerator. Some time I will add Ningxia Red or Nitro to the Kiefer water. I have also added lemon juice, that makes a very refreshing drink. I started drinking a Dixie cup every morning as soon as I woke up. And now I look forward to more than 12 ounces every morning. I am very thankful to Jan for sharing these beautiful Kefir seeds with me.