Inevitably, there will come a time when you need to take a break from making kefir-going on a holiday or alternating with other probiotic source. Yes, it is a good idea to alternate taking kefir with other probiotic source. This can include fermented vegetables, kombucha or even just a good probiotic supplement.

Making kefir well will also result in having excess grains. It is a good idea to keep some grains as a back-up in case something went wrong with your existing batch.

Ok, so how we do go about storing grains?

If you just need a break from a few days up to a couple of weeks, you can just put the grains in a glass container with enough milk/sugary water to cover them. Cover them loosely and place in the fridge. The cold temperature will keep the grains from being active and they will go on very slow motion, depending on how cold your fridge is.

When you decide to ferment again, take them out, place in the solution you want to ferment. Follow the recipe and leave at room temperature. The grains should revive without any problems.

For a longer term of a few months or more,  you can choose to either freeze them or dehydrate them.