Water kefir is loved by many families everywhere!
The most fun about Water Kefir is the flavouring, the bubbles and fizz are quite amazing and everyone enjoys it. This is such a beautiful culture!
What you will need:
- 3 – 4 cups of water and something to boil it in.
- 1/4 cup of organic brown sugar
- 1 clean clear glass jar with a breathable cloth & rubber band
- 1 sieve & funnel & bottles for second ferment
- Unsulphured molasses, unsulphured / organic dried fruit like raisins / apricots / figs / dates
- 1 slice of organic lemon – remove skin if not organic. * optional
- Water Kefir Grains
This is how we do it:
STEP 1: Sweet sugar water mixture
- Boil your water and add a 1/4 cup of sugar
- leave your mixture to cool completely.
STEP 2: Add everything to jar
- Take your water kefir grains and add them to your sugar solution in your clean clear jar.
- Add your molasses 1 teaspoon or less depending on how you like it.
- add your dried fruit of choice if you whish to add some
- add your lemon if you whish to do so.
- cover with breathable cloth and elastic band.
- Place in warm spot 20°C – 30°C for 12-48 hours (you will see your raisins or dried fruit will be all puffy bobbing / floating)
STEP 3: Bottling & Second fermentation
- get your sieve, funnel and glass bottles ready for this part
- place your funnel over the bottle and your sieve over the funnel and empty your kefir in the funnel with the sieve catching all your kefir grains.
- make sure your bottle is filled say to 2/3 full of kefir (maybe less depending on your preferences.)
- now you can add your dried fruit / fresh fruit or juice (1/3 of bottle) fill your bottle so that there is at least 2 – 3 cm head space.
- Close your bottles tightly and let your kefir ferment for 2-7 days depending on temperature and preferences and extras (fruit / juice etc.) used.
- PLEASE check on your bottles often to make sure they don’t explode.
- Refrigerate & enjoy chilled!
- Always work with clean hands, utensils & surface areas.
- Avoid aluminium utensils. Rather use plastic & glass.
- Fermented foods often have a sour but clean aroma and flavour. Never consume anything that smells or tastes unpleasant.
- The ratio is 1/4 cup grains to 1 liter of water and 1/4 cup of sugar – increase the water and sugar as the grains increases.
- Temperature plays an important role- the hotter the quicker the ferment / the colder the slower.
In Cape Town I’ve successfully brewed water kefir with normal boiled tap water with no problems. So you can Boil & Dechlorinate your tap water by leaving it in a jar open (without a lid so that the chlorine can evaporate) for 24 hours.
Make sure you read the labels if you use bottled or spring water.. Chlorine & fluoride is the enemy.
When using reverse osmosis water make sure you add a dash of concentrace mineral drops and also dried fruit with a slice of lemon to provide some minerals for the kefir grains to live on.
It’s not advised to use ozone water.
For the best results use ORGANIC unrefined cane sugar. I use brown organic cane sugar.
Clear clean see through glass – no glaze or anything fancy.
Choose a clean, dark and dry area free form moist and mold.
A dark cupboard Or a place on the kitchen counter out of direct sunlight will also do.
Have fun ♥