A friend was kind enough to give me some water kefir grains the other day, so I set up a batch fermenting. Water kefir is fast to make, lightly sweet, tasty and refreshing (reminiscent of lemonade, but not acidic), and of course full of all that probiotic goodness. There are various ways to do this (look on the internet for lots of suggestions) - I followed my friend's advice and am very happy with the results.
Method:
Dissolve 3/4 cup sugar in 2 litres filtered water. Place in large glass jar with kefir water grains. Cover with cheesecloth or similar, rubberbanded in place. Set on the bench and ferment for 3 days.
Strain kefir through a sieve, catching the grains to start the next batch. Bottle the liquid into glass bottles, cap, and ferment for a further 3 days at room temp. Transfer to fridge and enjoy.
Over time, the grains will multiply - when you have too many, then discard some, or put into a container with some liquid to cover, and distribute to friends so they can start their own kefir ferments!
Note: like all ferments, this can get quite fizzy, and the old overflow/explosive bottle is possible. So don't keep it in your linen closet! A chilli bin is a great, contained place to put bottles for the second ferment, whether for kefier, kombucha, or similar.
Dissolve 3/4 cup sugar in 2 litres filtered water. Place in large glass jar with kefir water grains. Cover with cheesecloth or similar, rubberbanded in place. Set on the bench and ferment for 3 days.
Strain kefir through a sieve, catching the grains to start the next batch. Bottle the liquid into glass bottles, cap, and ferment for a further 3 days at room temp. Transfer to fridge and enjoy.
Over time, the grains will multiply - when you have too many, then discard some, or put into a container with some liquid to cover, and distribute to friends so they can start their own kefir ferments!
Note: like all ferments, this can get quite fizzy, and the old overflow/explosive bottle is possible. So don't keep it in your linen closet! A chilli bin is a great, contained place to put bottles for the second ferment, whether for kefier, kombucha, or similar.
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