Makes: 750ml – 1Lt
Nutrition: per portion of 100ml 37,13 Kcal; Fat: traces; carbohydrates: 9 gr; Sugars: 9 gr; Fiber: 0,1 gr; Protein: 0,04 gr; salt: traces
Preparation time: 72hrs
- 4 tsp water kefir grains
- 3 tsp organic goji berries, raisins or other unsulphured dried fruit
- ½ lemon (optional)
- 60-70 gr sugar (cane, coconut, fruit sugar) – NOT stevia or honey
- 2cm piece organic ginger
- 750 ml – 1 Lt of water (spring water or filtered water, you may boil and let t cool to use
Dissolve the sugar in a little boiling water.
Add enough water, at room temp to make 750ml – 1Lt.
Add water Kefir grains, lemon (optional), ginger and dried fruit to base of a 1l glass container.
Pour in the sugar water.
Cover the jar with a double layer of muslin, sealed with an elastic band (to keep out fruit flies). Do not seal the lid.
Leave at room temperature, ideally a warm room, out of direct sunlight for 24-72 hours. You will know it is fermenting when you tap the jar and see bubbles rise up.
Strain the grains using a non-metal strainer into a bottle with a tight seal.
The fruit, lemon and ginger can be discarded or used in a smoothie.
Add your second ferment flavouring now, eg. lemon juice, apples, pineapple, mint, etc., leave for up to 24 hours at room temperature, sealed to encourage carbonation.
Then chill and serve.
Rinse the glass container in hot water and place the grains back into the glass container, with the dried fruit and start again.
WATER KEFIR NOTES |
Wash well hands and equipment throughout. Kefir does not like to be in contact with metal strains spoons. Kefir contains enzymes, vitamins, minerals and probiotics. While is doesn´t have the same level of probiotics as milk kefir, it still has around 10-15 strains. While the “grains” use up the sugar, if you suffer from candida issues or diabetes, make sure you ferment properly as otherwise there may be too much sugar remaining.
I highly reccomend Fiona´s online Fermentation Workshop if you want to learn how to make kefir, sourdough bread, kimchi, etc.