The first time I showed new users how pH 11.5 water removes grease from a pan without any cleaning agent — the looks on their faces were priceless. A Kangen ionizer is not just a water drinking device. It is a complete water management centre for your home.
Before I get to the specific uses, let me quickly recap the types of water an ionizer produces:
- pH 11.5 — Strong alkaline (not for drinking; for cleaning and cooking)
- pH 9.5–8.5 — Kangen drinking water (everyday alkaline drinking water)
- pH 7.0 — Clean neutral (infants, medications, gentle cooking)
- pH 6.0 — Slightly acidic "Beauty Water" (skin and hair care)
- pH 2.5 — Strong acidic (disinfection, sterilisation)
Most ionizer owners regularly use only the Kangen drinking water. The rest goes to waste. Let us change that.
Cooking with Kangen Water — Flavour and Colour
Alkaline Kangen water enhances flavour extraction from tea, coffee and soup — thanks to smaller water molecule clusters that extract aromas more effectively. Tea brewed with Kangen water is gentler and lighter in colour. Rice cooked in pH 9.5 water is fluffier and stays fresh longer. Vegetables retain their colour and crunch longer during cooking (reduced oxidation). Many amateur and professional cooks are surprised by how much water affects the final taste of a dish.
pH 2.5 water loses its disinfecting properties after approximately 1–2 hours of production (the disinfecting gas evaporates). Use it freshly produced, or keep it in a tightly sealed bottle and use it the same day.
Cooking with Kangen Water — Flavour and Colour
Alkaline Kangen water enhances flavour extraction from tea, coffee and soup — thanks to smaller water molecule clusters that extract aromas more effectively. Tea brewed with Kangen water is gentler and lighter in colour. Rice cooked in pH 9.5 water is fluffier and stays fresh longer. Vegetables retain their colour and crunch longer during cooking (reduced oxidation). Many amateur and professional cooks are surprised by how much water affects the final taste of a dish.
Cooking with Kangen Water — Flavour and Colour
Alkaline Kangen water enhances flavour extraction from tea, coffee and soup — thanks to smaller water molecule clusters that extract aromas more effectively. Tea brewed with Kangen water is gentler and lighter in colour. Rice cooked in pH 9.5 water is fluffier and stays fresh longer. Vegetables retain their colour and crunch longer during cooking (reduced oxidation). Many amateur and professional cooks are surprised by how much water affects the final taste of a dish.
Cooking with Kangen Water — Flavour and Colour
Alkaline Kangen water enhances flavour extraction from tea, coffee and soup — thanks to smaller water molecule clusters that extract aromas more effectively. Tea brewed with Kangen water is gentler and lighter in colour. Rice cooked in pH 9.5 water is fluffier and stays fresh longer. Vegetables retain their colour and crunch longer during cooking (reduced oxidation). Many amateur and professional cooks are surprised by how much water affects the final taste of a dish.
pH 2.5 water loses its disinfecting properties after approximately 1–2 hours of production (the disinfecting gas evaporates). Use it freshly produced, or keep it in a tightly sealed bottle and use it the same day.
Cooking with Kangen Water — Flavour and Colour
Alkaline Kangen water enhances flavour extraction from tea, coffee and soup — thanks to smaller water molecule clusters that extract aromas more effectively. Tea brewed with Kangen water is gentler and lighter in colour. Rice cooked in pH 9.5 water is fluffier and stays fresh longer. Vegetables retain their colour and crunch longer during cooking (reduced oxidation). Many amateur and professional cooks are surprised by how much water affects the final taste of a dish.
How to Start Experimenting?
You do not need to change all your habits at once. I recommend a "one week, one type of water" approach:
- Week 1: Drink only Kangen water at pH 9.5 instead of bottled or tap water. Observe your hydration and how you feel.
- Week 2: Add pH 11.5 water for washing fruit and degreasing — save money on cleaning products.
- Week 3: Try Beauty Water at pH 6.0 as a toner after washing your face for 7 days.
- Week 4: Use pH 2.5 water as a kitchen disinfectant for a week — compare it with your previous product.
After a month, most users are surprised by how many chemical products have disappeared from their home. And it is no coincidence — it is the result of consciously using the five types of water available from a single device.
Summary — The Value You Are Ignoring
A Kangen ionizer is not a "drinking water device". It is a full home water management system that can replace dozens of products: cleaning agents, toners, disinfectants, hair rinses — all produced on demand, without chemicals, without plastic.
If you already have an ionizer — try each of these five uses. If you are considering a purchase — know that you are buying not just healthy drinking water, but a new way of running your home.