Kangen water is alkaline water which can be refrigerated, simply pour the Kangen water into an airtight container made from either glass or stainless steel, donít use a plastic container as toxins from the plastic can leak into the Kangen water.
You can of course add ice cubes to Kangen water, but donít use plastic ice cube trays, use stainless steel trays that wonít react with the Kangen water.
You can also freeze Kangen water, if you freeze the water it will last for many weeks or months in the freezer, but do drink the Kangen water within 48 hours of thawing, to thaw out the water, out the frozen container in the fridge or leave it on the sideboard, when you freeze Kangen water remember that like with all liquids it will expand when frozen, so only fill the container two thirds full with water to allow room for the frozen water to expand, if you donít leave room your shatter the glass bottle or split the stainless steel bottle, your need to make sure the container is airtight to prevent contamination of the Kangen water.
Refrigerated Kangen water will stay fresh for 48 hours, actually it will stay alkaline for many months, but itís only truly fresh for 48 hours, thatís more down to personal preference than actual scientific information as I personally find Kangen water to lose its freshness after 48 hours, so I donít make and store Kangen water but make it fresh as I need it.
If your making Kangen water for friends who donít have a Kangen machine or cheaper water ioniser then, of course they can refrigerate the Kangen water but your not advertising Kangen water at its best of they are drinking flat Kangen water thatís over 48 hours old, itís best to let your friends taste fresh Kangen water at your home and then if they like the taste of alkaline water and donít want to spend the money on a Kangen machine they ca buy a cheaper water ioniser, a Kangen machine is a water ioniser, but Kangen is not the only brand of ionised water, itís the process of ionising water that makes alkaline water.
Keep the fridge temperature at or below 4įC (40įF) to preserve the taste of the water.