Makes a 1L bottle
How to make Water kefir! A happy bubbly, fruit-infused sparkling water, that is packed full of healthy probiotics that will energize the body and help heal the gut.
WHAT IS WATER KEFIR?
- Fermented, fruit-infused water, similar to kombucha in that it’s slightly fermented and effervescent-but water kefir is fermented with live water kefir grains, which actually come from a cactus.
- Water kefir is completely different from Milk kefir.
- Not only is this a dairy-free probiotic, it’s gluten-free.
- Water Kefir Grains are “fed” with sugar and actually metabolize (consume) the sugar, making the final drink very low in sugar.
Instructions
- Add the kéfir grains to a glass jar (with a wooden spoon – never use metallic kitchenware as it “kills” the ferments of the kéfir grains)
- Add 1 liter of water
- Add the sugar and stir in until sugar is dissolved
- Add the lemon slices (you can also use oranges or grapefruit… organic always, as you leave the peel on)
- Add the dried figs
- Cover with a kitchen towel or a cheese cloth / otherwise fruit flies are going to come in
- 1st Ferment. Let them sit on the kitchen counter for 2-3 days. Two days if it’s warm out (in the summer), 3-4 days if it’s cold
- Check for sweetness. So after 2-3 days your kefir water should have fermented slightly – and you can check this by tasting it. If it tastes very sweet, then not all the sugar has metabolized and you can ferment it longer. The longer it goes, the tangier it will get and the less sweet. You want it balanced- justsubtly sweet with a little bit of tangy. Find your own balance. If you taste no tanginess, it may have not fermented, a sign the kefir grains may not be healthy or alive. Tangy tells you it has fermented
- Flavor : There is one more step that gives it flavor and makes it effervescent and bubbly.Get a bottle and fill it with fresh fruits— like fresh berries, peaches, apricots, pineapple, apples or pears. You can also add fresh herbs. Then strain both jars of the fermenting kefir into the third clean jar with the fresh fruit in it, straining out the kefir grains (set them aside). (Save the extra water to store the grains in and place them in the fridge with 1 tablespoon sugar. Add more water to cover.)
- 2nd fermentation: Then cover tightly with a lid, and leave on the counter another 24 hours. Your kefir will start bubbling.During the 2nd Ferment, the water kefir is creating gas and building pressure. After 24 hours, the fruit will float the surface and it’s time to refrigerate it.
- Enjoy!
