Prep time: 10 minutes
Water kefir is cultured using translucent, gelatinous structures comprised of beneficial yeasts and bacteria. The beneficial bacteria metabolise the sugar in the water solution to produce beneficial acids, food enzymes, B vitamins and more beneficial bacteria.
For initial fermentation
1/4 cup water kefir grains
1/4 cup organic sugar (1/8 cup coconut sugar + 1/8 cup raw sugar makes a nice mineral-rich combination, however any form of sugar can be used.)
For the secondary fermentation
1/2 cup fresh fruit juice or desired flavouring (passion fruit, lemon + ginger, orange, raspberry, pineapple + mint, the ideas are endless)
Head 3-4 cups of filtered water on the stove and stir in the sugar. One the sugar has dissolved, turn off the heat and allow to cool to room temperature.
Place the water kefir grains into a 1 litre glass and pour in the sugar water. Cover the jar with a sealed lid, and an airlock if you are using one. Allow the water kefir to ferment at room temperature (away from direct sunlight and heat sources) for 24 hours. If you leave it 48 hours, it will become stronger in flavour.
After 24-48 hours, strain the liquid into a container and save your water kefir grains, they are ready to use immediately for your next batch of water kefir.
The freshly strained water kefir can be enjoyed as is, or you can add some flavouring, and ferment it for a second time. This allows carbon dioxide to develop, producing a fizzy water kefir.
For the secondary fermentation, add 1/4 cup of fruit juice or desired flavouring to the freshly strained water kefir and pour it into one or two grolsch type bottles with flip-top lids. Leave a gap of 3-5cm at the top of each bottle and leave them on your countertop at room temperature for a further 24 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 water kefir may fizz and foam when you first open it.
To leave more about the art of fermenting, ROBYNNE DODDS from BODYOLOGIE presents workshops in the Kunara kitchen.
See www.bodyologie.com/events for further details
Shirleys favourite flavour:
Coconut Kefir water
Coconut water – Warm temperature
Add grains 1/4 cup – Enjoy!