Water kefir grains are a symbiotic culture of bacteria and yeast held in a polymer created by the bacteria. Water kefir grains feed off sugar to produce lactic acid, acetic acid, various other acids, and carbon dioxide.
By culturing sugar water using the water kefir grains, you are creating a lacto-fermented drink. Lacto-fermentation is the process where lactobacilli (lactic acid producing bacteria) convert sugars or starches into lactic acid. Lactic acid is a natural preservative that prevents the growth of harmful bacteria. Used in traditional cultures to preserve foods, lacto-fermentation creates a food teeming with probiotics, good yeasts, and increased nutrient values. The synthesis of lactic acid and other acids often increases vitamin values, including vitamin C and various B vitamins.
To start with you will need water kefir crystals. You can order crystals online. Here are a few sources - but you can shop around by searching for organic water kefir grains or tabicos.
Yemoos Cultures
You must never use chlorinated tap water as it will kill your crystals. Well water, filtered water or bottled spring water is fine. You may use regular white sugar, organic sugar, sucanat or rapadura. I usually use white sugar, but occasionally use raw organic sugar just to perk up the crystals. I make a very simple kefir that has been very consistent for many years, but you can find a gazillion recipes and instructions online if you get an urge to experiment.
Your grains will arrive with instructions. Be sure to follow them to get your grains jumpstarted.
To make 1 quart of water kefir, add to a quart sized glass jar:
- 4 to 5 tbsp sugar (white, sucanat, rapadura or even maple syrup - but do not use honey)
- 1 tbsp water kefir grains
- about 1 quart filtered or spring water, leaving an inch of space at the top
- organic raisins (10-15 raisins)
- a small slice of peeled ginger root (or 1/4 -1/2 tsp powdered ginger root)
- a small slice of organic lemon - optional (or peel and use only the flesh)
As your grains multiply you will probably want to make larger batches.
To make 1 gallon of water kefir, add to a gallon sized glass jar:
- 1 cup sugar
- 3 to 4 tbsp water kefir grains
- about 1 gallon filtered or spring water leaving 1 inch space at the top
- organic raisins (10-15 raisins)
- a small slice of peeled ginger root (or 1/4 -1/2 tsp powdered ginger root)
- a small slice of organic lemon - optional (or peel and use only the flesh)
Stir the sugar and water until dissolved, add your grains, raisins, ginger and lemon. You can add a pinch of baking soda and sea salt every week or so just to give your grains a boost. They should start multiplying after a few batches, so you will need to give some away, eat them, add them to smoothies or your compost pile.
Put on the lid but don't make it too tight. The kefir will build up natural carbonation as it ferments. Taste it after 12 hours. If it's still real sweet let it ferment another 12 hours. I let mine ferment for 36 hours. At that point you need to strain the fermented kefir into another container. Use a plastic strainer to strain the grains. Metal can harm them. You can refrigerate the kefir at this point if you want to, but I do a double ferment so I can flavor it and increase the probiotic activity. I remove the raisins and lemon slice but keep the slice of ginger. It can be reused for another batch or two.
In the second container you now have the strained first ferment kefir water. To this I add several slices of ginger root (we like the ginger taste and it is also very healthy). Our favorite flavor is an organic berry mix of blueberries, raspberries and blackberries. I use about 1 cup for the gallon jar. I also do a ginger and grapefruit mix but it isn't as sweet. One quarter to one half peeled grapefruit for a gallon jar. This ferment can be as little as 12 hours, but I do another 36. That way I have two jars always sitting on my counter and get a gallon of finished water kefir every day and a half.
The jar on the left is the first ferment - sugar water, grains, raisins, small slice of ginger and slice of organic lemon. Jar on the right is the second ferment - strained kefir water, several slices of ginger root and about a cup of organic mixed berries. Each ferment goes for 36 hours. Then the second ferment goes into the fridge, first goes to second, etc., etc. for eternity :-) These are gallon jars but I only fill about 2/3 full - it just makes it easier for me to lift and pour.
Below you can see the kefir grains "dancing". These are quart jars with first ferment of sugar water, grains and raisins, and then the second ferment is grapefruit and ginger. You can omit the ginger and lemon in the first ferment if you choose to. You just need to experiment until you find the taste you like!
As your first ferment warms and becomes active the grains will rise and fall, and if your lid is a little snug you might even hear them whistling as the natural carbonation is released. Our dog thought it was someone calling him the first time he heard it. Remember, these are living organisms.
Keep them happy!!
NOTE:
I am now using mesh bags to hold the grains...by using the mesh bags you don't have to strain them and pick out the fruit... much easier decanting process...
Here are some links to websites with lots of kefir information. It may sound a little intimidating, but honestly, it's easy! You just need to put a sticky note on your lids so you know when you started the batches, and if you cannot be home to complete the ferment you can store the grains in sugar water in the refrigerator for weeks or even months if you change the water regularly. Your ferments can be as short as 12 hours but will be very sweet and contain less probiotics. Still better than soft drinks tho, so it's just up to you.
Here are a few links with some basic information, and you are welcome to email at landeblew@gmail.com me any time with questions.
Starfire
Wellness Mama
Keysands
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