HOW TO MAKE WATER KEFIR

yummy, Non-alcoholic goodness!

Hello my friends!

I hope you're having an amazing beginning of summer!

Today, I want to share some non-alcoholic drink inspiration with you that I’ve been experimenting and making lots of at home lately - WATER KEFIR.

It’s easy to make, cheap, yummy AND good for your gut!

To get started, you'll need a water kefir starter.

You can either get some from a friend or buy it online on etsy.

Once you have your starter, you're ready to go! So here we go…

What you need you need:

- A big glass jar

- Cheesecloth or coffee filter

- Glass bottles

- Wooden spoon

- 4 tbs water kefir grains

- 4 tbs sugar (white cane sugar, brown sugar, or coconut sugar)

- 1 litre filtered water

- 1/4 lemon (optional, for flavour)

- 1 dried fig or a few raisins (optional, for flavour and minerals)

How to Do the 1st Fermentation

Prepare the “sugar water”: In a glass jar, dissolve 4 tablespoons of sugar in about a litre of filtered water.

Add the kefir grains: Add 4 table spoons of water kefir grains to the jar.

Add flavors: Add a 1/4 lemon, orange, or grapefruit and a dried fig or a few raisins.

Cover the jar: Cover the jar with a cheesecloth or coffee filter and secure it with a rubber band. If your jar has a tight-fitting lid, you can seal it. This will accelerate the fermentation process.

Ferment: Let the mixture sit at room temperature for about 48 hours. The longer it sits, the more sugar the kefir grains will consume, resulting in a less sweet beverage.

Strain and finish: After fermentation, strain the kefir grains from the liquid using a non-metal strainer. The liquid is now your water kefir, ready to drink or proceed to the second fermentation.

How to Do the 2nd Fermentation

Bottle the kefir: Pour the freshly made water kefir into glass bottles, leaving a little bit of space at the top.

Add flavorings: Add your chosen flavorings and 1 or 2 tablespoons of brown sugar.

Seal the bottles: Seal the bottles tightly with their lids.

Ferment at room temperature: Let the bottles sit at room temperature for 2-3 days to develop carbonation and flavor. Check the bottles every day and carefully release any built-up pressure if necessary.

Keep cool: Once the desired flavor and carbonation are achieved, refrigerate the bottles. This slows down the fermentation process and preserves the fizz.

Boom, there you have it!

If needed, you can strain the kefir to remove any remaining fruit or herbs.

I’ve been experimenting with a lot of different flavors, and here are some of my favorites:

• Ginger & Lemon

• Blueberries

• Mixed Berries

• Lavender

• The most exotic and top favourite: Sea Buckthorn

Enjoy, and if you come up with a new flavour, let me know!

Naza