Shaunie Short Lindon
Dom's Kefir-making in-site
Ripening kefir under airlock Kefir ripened under airlock as apposed to ripening in a sealed bottle, produces best flavour with less acetic acid, which otherwise gives kefir a drier sourer flavour. This is possibly because of lesser to no oxidation of alcohol [oxidation of alcohol produces vinegar].
Water Kefir Makes 1 quart Unlike milk kefir grains, water kefir grains sink to the bottom. So although this is a process of anaerobic (airless) fermentation, you don’t really need a sealing container. I like to use a container that seals because it makes the final product fizzier, like a pro-biotic pop, even if I don’t do secondary fermentation. When you put your kefir in a sealed container, you definitely want to leave a few inches of space at the top.