Water Kefir Anyone?
Here are my starters for kombucha, milk kefir grains and at the bottom my water kefir grains shared with me from friends.
Water kefir first batch mixed and fermenting for 24 hours.
And after 24 hours the grains are separated and flavor is added and fermented for a second time. I chose orange and cranberry juice as what I had on hand. This is left to ferment for 24 hours then put in fridge to get cold before serving.
I did find this type of vessel did not produce the fizz I wanted which apparently is because that rubber seal actually lets some CO2 escape.
To get better carbonation (AKA fizz) fermenting the second time in a flip top bottle is recommended. I found these gorgeous cobalt blue bottles at a local manufacturer. I LOVE blue glass.
- Reusing store bought kombucha bottles and Grolsch beer bottles are a very economical way to bottle your beverages. Here is how I cleaned mine.
This is me separating the water kefir grains from the fermented liquid into my lime ginger fruits. It was then bottled in the blue bottles.
This is the next first ferment batch in the background and second ferment in the front blue bottles. This batch is lemon lime ginger. It was delicious!!
This is my second batch; lemon lime ginger served cold and I am a fan! Give it a try, it is easy and delicious.
This is a blueberry ginger batch, they just keep getting better :)
Be sure to check out my other fermented beverages shared here as well pop over to my free tutorial blog (linked below) for more in depth videos and details as well as other great creations.
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Water Kefir Anyone?
- water kefir grains
- 1/4 cup sugar - see tip below
- 4 cups tap water divided
- glass jar
- coffee filter
- rubber band
- measuring cup
- Boil 1/2 cup of the water, in a measuring cup mix it with 1/4 cup sugar and stir till dissolved.
- Add cool water to make 4 cups total. Once this is room temperature (add a couple ice cubes if in a hurry) put in a larger glass jar.
- Then add your water kefir grains (usually about 2 TBSP).
- Stir with non metal spoon, cover jar with coffee filter and secure with rubber band.
- Place in a warm non direct sunlight area to ferment for 24-48 hours.
- Strain this liquid out separating the grains to repeat these steps over again for a new batch.
- The kefir liquid can now be drank as is or fermented in a second stage. This is my favorite because you can add endless flavors and it adds carbonation AKA fizz to the beverage.
- In a 16 oz flip top bottle add 1/4 cup of your fruit juice or fresh fruit of choice ( with a bit of brown sugar if wanting it sweeter) and fill to the top leaving a bit of head room in the bottle. Flip the top to seal and place in a warm spot for second ferment for a few days.
- Chill in the fridge then serve over ice and ENJOY!!
- Water kefir contains: up to 12 strains of probiotics, 7 strains of beneficial yeasts, enzymes to aid digestion, vitamins B12, B6, B1, vitamin K, magnesium, folate (vit. B9) and electrolytes. Make your gut happy and drink fresh, delicious water kefir every day.
- Do not place different fermenting beverages (AKA water kefir and kombucha) near each other as they may cross contaminate bacteria/yeast
- Sugar tip: put 1 tbsp of coconut palm sugar into a 1/4 cup & fill the remainder with cane sugar (white sugar) will give the water kefir grains all they need to thrive.
- Flavors are endless, choose a few favorites or whatever you have on hand to start.
- If using fruit juice choose pure 100% and from the fridge section if you can. The ones on the shelf have a shelf stabilizing ingredient that is not the best for our health or fermenting but it will work.