Water Kefir

Water kefir is a dairy-free alternative to milk kefir.

Water Kefir Guide

1. Place grains in fine sieve. Rinse with cold water, then with natural unfluoridated water.
2. Place grains in any glass container, add natural unfluoridated water and a spoon of honey/raw sugar & cover loosely.
(Bacteria will react with plastic and metal containers. Only use these for temporary storage/ straining)
3. Store out of sunlight no higher than 40C. I keep mine near the cooker (20-40C).
4. Strain out the grains using a fine sieve (for new batch). Shake sieve. Collect liquid below.
5. Add any fruit of your choice to liquid, cover for 2-5 days for a second fermentation (optional). Taste every day. Experiment!
6. I have added the following fruits and flavours to the second fermentation: Raisin, date, apricot, apple, pear, lemon. You can also add ginger root, a stick of cinnamon, a vanilla pod but not all in the same batch. My favourite mixture involves honey, raisins and a vanilla pod.

Notes For Water Kefir

YOU SHOULD END UP WITH A SLIGHTLY FIZZY, SLIGHTLY SWEET CONCOCTION. LEARN & EXPERIMENT! ADD MORE OR LESS HONEY/FRUIT IN THE NEXT BATCH.  THE CLOSER THINGS ARE TO THEIR NATURAL STATE THE MORE GOOD STUFF THEY HAVE IN THEM. I PEEL APPLES AND PEARS AND SCRAPE LEMON SKIN TO AVOID CHEMICAL SPRAY RESIDUE.
SOMETIMES I PUT THE FRUIT IN WITH THE GRAINS BUT IT GETS MESSY WHEN STRAINING. IT IS MUCH BETTER TO DO A SECOND FERMENTATION WITH THE WATER KEFIR, PARTICULARLY IF THE FRUITS CAN FALL APART. VANILLA PODS, CINNAMON STICKS AND GINGER ROOT CAN BE USED DURING EITHER FERMENT AS THEY DON'T FALL APART.