Babes I’ve been all about making water Kefir! I was hesitant at first but I’m telling you it is so so so easy. If your scratching your head and asking yourself, "What the hell is water kefir?” Never fear, I’m following this post up with all the details as to why should become kefir fanatic. In the meantime I’ll leave you with this little nugget of information about exactly what it is……...
Water kefir is a fermented beverage teeming with beneficial bacteria, is remarkably simple to prepare and often more palatable than other probiotic tonics like kombucha and beet kvass. Water kefir, like kombucha, is first cultured by introducing a SCOBY (symbiotic culture of bacteria and yeasts) into sugar water. The beneficial bacteria and yeasts present in the water kefir grains metabolize the sugar, turning it into an array of beneficial acids and infusing it with beneficial microorganisms, additional B vitamins as well as food enzymes.
I’v been dealing with all sorts of belly craziness and this delicious drink has become my go to beverage for a quick probiotic boost. I am telling you since I started drinking kefir I have had some major improvements with my digestion.
WARNING TMI SHARE!!!! Prior to introducing kefir into my diet I was beyond constipated. My inability to go to the bathroom on a regular basis was causing all sorts of fucking issues from cramping to bloating to literally just feeling super fucking toxic all of the time. After 3 weeks of daily kefir consumption and my constipation became a thing of the past. Needless to say I’m a kefir fanatic now!
Buying and drinking water kefir on the regular can get expensive but making it yourself is inexpensive and so so easy!
What You Need
1 32-34 Ounce Mason Jar
1/2 cup of Organic Water Kefir Grains
1/2 cup of Organic Coconut Sugar
1/2 Organic Lemon
Note: Water kefir grains can react with metals such as aluminum, so always use nonmetal or stainless steel strainers and other utensils.
The How To
To flourish, the bacteria and yeast you need un-chlorinated, un-fluoridated water and sugar. Since water kefir grains love minerals, the best water to use is clean, pure spring or well water. They also need minerals—and that means avoiding distilled water and, perhaps, giving them a little mineral supplementation. An unrefined sugar, a bit of molasses, or a little un-sulfured dried fruit will give your water kefir grains the minerals they need.
If you have only chlorinated water, boil it to allow chlorine to vaporize. Then let the water cool to room temperature before making water kefir.
- Bring about 6 cups of filtered water to a boil, then stir in the sugar. Continue stirring the sugar into the hot water until it dissolves, then allow it to cool to room temperature.
- Place the water kefir grains, raisins, lemon half, and sugar water into a mason jar. Cover the jar with cheesecloth to allow air circulation but to prevent stray debris from spoiling your water kefir. Kefir grains thrive when exposed to oxygen and seem to do slightly better when the lid is breathable (a cloth, paper towel, etc).
- Store the jar in a warm space out of direct sunlight and let ferment for 24-48 hours. The longer it ferments, the stronger the flavor will become. A side note: the cooler the temperature of storage the slower the fermentation process. If your house is on the cooler side you may want to extend the ferment your kefir longer then 48 hours but never ever exceed 72 hours. (If left longer than 72 hours, the grains may starve and disintegrate.) As it ferments, the water will turn cloudy and slightly bubbly, and it will start to taste less sweet than the original sugar water.
- When the water kefir acquires a flavor that suits you, strain it through a nonreactive (plastic, wood or stainless steel) strainer into a pitcher. Throw out the lemon and raisins, but reserve the water kefir grains which must be immediately recultured or put to sleep. To reculture your grains so they do not starve simply repeat steps 1-4.
While water kefir can be enjoyed as is, you can add flavoring and increase overall fizziness by doing a secondary fermentation.
For the secondary fermentation, pour either ¼ cup fruit juice of your choice or 1 tablespoon organic cane sugar into a grolsch bottle. Then pour kefir into the bottles, leaving at least 1 inch of space between liquid and bottle opening. Seal the bottles, and set them on your countertop to ferment a further 24 48 hours. Transfer the bottles of water kefir to the fridge for 3 days to allow the bubbles to set. Open carefully over a sink, as the liquid in the bottle is under pressure, and when you release the bottle's seal, the water kefir may fizz and foam. Note: I recommend that you burp your bottle once per day to release the pressure. (To “burp”, just slowly open the container to release the gas and then reseal.)
Like a needy boyfriend water kefir grains demand steady attention. Don’t be alarmed by their neediness because once you get the hang of it, maintaining the grains becomes an easy part of your regular routine. If you need to go away on vaca or you just flat out need a break because you can't consume all the kefir you've made fast enough you can always put your grains to sleep...........
Night Night Kefir Grains
- Add water kefir grains to 1 quart fresh sugar water (¼ cup sugar dissolved in 1 quart water).
- Put a tight lid on the container and place in the refrigerator (when storing the grains, if possible the sugar water should be changed out each week). The water kefir grains should be safe and healthy for up to 3 weeks.
- When ready to make water kefir again, separate the grains from the storage liquid, place in fresh sugar water, and culture as usual. It may take a couple of batches for the grains to wake up and get back to work.