Water Kefir
Water Kefir is my newest fermentation venture. I love kombucha, but I wanted an alternative to drink in the evening that did not contain caffeine.
Water Kefir can contain around 26 probiotic strains (or more depending on your grains) that can enhance your gut health and overall wellbeing. What’s not to love.
Its s perfect probiotic beverage for people who are vegan but wanting similar benefits to milk kefir.
Its a far more subtle flavour than both milk kefir or kombucha. It really is a beautiful drink.
Water Kefir is fermented in a way somewhere between kombucha and milk kefir.
The kefir grains (aka SCOBY) resemble clear glass-like grains. They are added to a mixture of sweet water, left to replicate and digest the sugar for around 24-72 hrs.
Then you filter off the grains, like you do with Milk Kefir and add to another portion of sweet water.
The filtered liquid can then be drank as is, or you can add some flavours for a second ferment; this is where it can get super fizzy and tasty.
HOW TO MAKE WATER KEFIR
GET SOME GOOD QUALITY ORGANIC GRAINS
Water Kefir Grains are harder to come by than Kombucha and Milk Kefir SCOBYs.
I bought my organic water kefir grains from a lovely seller on ETSY called Kefirst.
Click here to view their store
Otherwise, you may be lucky on the the Fermenting Friends group or local marketplace.
If it seems daunting, please drop me a message and we can arrange a call to go through it. If you live local, I can share my starter grains with you!!
WHAT YOU'LL NEED
- Water Kefir grains
- Filtered water
- Cane Sugar
- A brewing vessel
- Cloth/Paper towel with elastic band
- A glass bottle that also seals shut.
- Large glass jug
- Sieve
- Funnel (is useful)
- Wooden spoon
- 1 Slice of Lemon
- 1 Slice of Ginger
- Optional- unsulfured apricot or raisins
WHAT TO DO
- Sterilise all your equipment, ideally in the dishwaster and hot water.
- Weigh your grains if you can - you'll want about 20% Cane Sugar. (e.g. if you have 40g grains, you'll need 10g sugar)
- I usually use 80g grains, 20g sugar and 1L water.
- Add the grains into your brewing vessel - probably easier through the funnel as the grains are quite small.
- Mix the sugar into the filtered water. (if you only have 40g grains, perhaps start off with 500ml water)
- Pour into the vessel
- Add Lemon and Ginger
- Cover with a the cloth and band
- Leave for around 24-36hours at room temperature.
- Pour out the liquid through the sieve (and funnel) into the second bottle. Keep the grains safe.
- Flavour the liquid and seal shut for around another 24hours then move to the fridge
- Repeat steps for more water kefir.