When you first start reading up and learning how to make water kefir, you’ll inevitably come across water kefir grains in two forms: live and dried (also called dry or dehydrated), you get the idea. From here, two common questions follow: What is the difference between the two, and which one is better? The answer is that both forms are equal in terms of culture and the final product.
The primary difference lies in their packaged shelf life and then the slightly different processes from when you open the package to the completion of primary fermentation. So let’s go over the differences.
Live water kefir grains are symbiotic cultures of bacteria and yeasts (SCOBY) that look like small, translucent gel-like beads. They are not actually grains. As the name suggests, live water kefir grains are active and ready for use upon arrival. Once added to sugar water, they will begin fermenting the sugar into a lightly carbonated, probiotic-rich beverage. These grains in the package have a limited shelf life and should be used as soon as possible after receiving. You’ll find a “best by” date on the package, indicating the timeframe for using the grains to ensure freshness and effectiveness. It’s helpful to think of packaged live water kefir grains as perishable items, such as milk, which have a period when they should be used.
So, just be mindful of the suggested best-by date to ensure that your kefir grains remain active and produce the best possible results. The benefit of using live water kefir grains is that they are already alive, active, and ready to ferment a batch of water kefir immediately.
In contrast, dry water kefir grains have been dried for preservation and storage. They offer a convenient, shelf-stable option for those looking to make water kefir fermentation without the immediate need to start. They can be stored for extended periods and are ideal for those who may wish to wait to begin the fermentation process. Once you are ready to use the grains, they require a rehydration brew before making your first batch of water kefir.
