Water Kefir and Coconut Water Kefir
Water kefir is easy to make, providing an on-going source of probiotic fermented beverage options for you and your family.
Water Kefir Grains
- Water kefir grains are the SCOBY for fermenting sugar water or coconut water into a fizzy product full of beneficial probiotics
- Water Kefir
- If not using coconut water (I prefer Taste Nirvana Real Coconut water) be sure to use filtered water (never tap water as chlorine and fluoride will kill your SCOBY)
- If using filtered water like reverse osmosis, you will want to add minerals like Concentrace Minerals from vitacost – 1/4tsp mineralds in quart of filtered water)
Where to buy water kefir grains: Cultures for Health
- Purchasing dehydrated grains is the best way to procure your own water kefir grains, unless a friend will share some of theirs with you
- Follow the package directions to rehydrate
- It may take a few rounds of fermentation until the grains are fully “awake” and at their full potential
- You will have about 1/4 c of hydrated grains that will continue to grow if you keep feeding them and keep them at room temperature!
- 1 quart of coconut water
- 1/4 cup or more kefir grains
- optional flavoring can be added in the form of berries or lemon
- Cover loosely, keep on counter top for 24-48 hours or even 3 days
- Strain and reserve kefir grains for a new batch
- optional: after the coconut water kefir has been prepared, puree together with fruit
How to keep kefir grains alive
- Keep grains in sugar water (1/4 cup sugar and 1 quart water) for 24 to 48 hours between batches of making coconut water kefir. The sugar water will feed and refresh the kefir grains keeping them healthy for the long term.)
- I prefer to use an organic coconut sugar. Honey is not recommended.
- Do not put them in the refrigerator!
Recipe from Jill Ciciarelli’s fabulous book, Fermented – a four-season approach to Paleo probiotic foods
- 1 Gallon mineral rich non-chlorinated water
- 1 cup unrefined sugar
- 1/2 lemon (optional)
- 1/4 cup dried fruit, preservative- and sulfur-free (optional)
- Sugar fresh fruit puree or fresh fruit (optional)
- Heat water to near boiling
- Add the sugar, stirring with wooden spoon until dissoved. Cool to room temp
- Pour cooled sweetened water into the 1-gallon vessel and add the lemon and dried fruit.
- Cover with a coffee filter or piece of light cloth and secure with a rubber band
- Let ferment at room temperature for 24 to 48 hours, or until the flavor is to your liking
- Strain the liquid, reserving all the kefir grains for future use. If used, the lemon or dried fruit can be discarded
- Pour the water kefir into flip-top or other air-tight glass bottles
- Add half tsp of sugar, and ounce of fresh fruit pureem or fresh fruit juice to each bottle if you want a carbonated beverage.
- Chill in the refrigerator. At this point the water kefir is ready for drinking. Use caution when opening!
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