Water Kefir is a mild, light and refreshing, slightly carbonated beverage
Water based Kefir is not as well known as milk kefir, but it is the same concept. The result of this recipe is a mild, light and refreshing, slightly carbonated beverage. It is also very much like kombucha but has a much faster fermentation time and has a milder flavor. Both have excellent probiotic value.
Suggested shopping list for this recipe:
- [easyazon_link identifier=”B002ZIDELM” locale=”US” tag=”bprowloss-20″]Water Kefir Grains[/easyazon_link]
- Re-hydrated water kefir grains.
- ¼ cup sugar per quart of water (see notes)
- Dissolve the sugar in small amount of hot water.
- When sugar is dissolved, fill the rest of the jar with cool filtered water and make sure the water is not warm. It must be at room temp!
- Add the hydrated kefir grains
- Cover with a towel, cheesecloth, or a coffee filter. Seal with a rubber band to keep out insects.
- Leave at room temperature (about 70-75 degrees) for 24-48 hours. The longer you leave it, the more sugar ferments, so if you are limiting carbs, I recommend 48 hours. Don't leave longer than this!
- After 48 hours, strain the water kefir grains through a mesh strainer (don't use metal) pouring the liquid into another container. Use a half gallon jar for the first process and strain into two quart size jars.
- Restart the process by dissolving more sugar in water, adding cool water and adding Water Kefir Grains.
- To make the Water Kefir carbonated, pour a couple ounces of fruit juice into the strained water kefir. (Grape, pomegranate, apple and cherry work the best. Don't use citrus juice as it makes stringy yeast like things that are not tasty!)
- Once you've added the juice, cover the jars tightly with an airtight lid and leave at room temperature for another 1-3 days before drinking or refrigerating.
- Repeat the process!
Do not use chlorinated water. If you only have tap water, boil it to remove any chlorine and cool before using.