How to make Water Kefir

Water Kefir is a healthy alternative to sugary and often chemical laden fizzy drinks, easily flavoured, incredibly versatile and simple to prepare and to some more palatable than kombucha. Impressively rich in micronutrients, enzymes and beneficial bacteria, water kefir numbers among the top ten pro-biotics and is a fantastic alternative to milk kefir if you are looking for a diary free alternative. Water kefir, like kombucha, is first cultured by introducing a symbiotic culture of bacteria and yeasts into sugar water.

Water Kefir Grains

Grains are small, translucent, gelatinous structures and are made up from a mixture of bacteria including lactobacillus hilgardii which gives them their characteristic crystal-like appearance. When properly cared for and regularly cultured, they produce a wonderful pro-biotic rich beverage and will continue to grow and reproduce indefinitely.

Recipe:

Ingredients

• 1/3 cup or 2 tbsp of Water Kefir Grains

• 1-2 tbsp organic raisins or other unsulphured dried fruit

• 1/2 cup organic sugar

• 3-4 slices of organic lemon or lime (without seeds!)

• 1 thin slice of fresh peeled ginger or turmeric

• 1.5 litres of filtered water

(For flavouring at first fermentation you can add hibiscus flowers, lemon verbena, coffee beans and dried chillies etc.)

Procedure

Dissolve sugar into water in a 2 litre glass jar
Add water kefir grains, raisins, slices of lemon and fresh mint leaves
Close container airtight for carbonisation
Allow your water kefir to brew at room temperature for 2-5 days depending on the strength you prefer and the temperature of your kitchen. The warmer the faster water kefir will brew.
Remove raisins, lemon and leaves, strain the water kefir grains from the water kefir and bottle the liquid into smaller containers.
Allow the smaller bottles to sit out for another 24 – 48 hours to continue fermentation and produce more natural carbonation.
Serve cold (over ice) and enjoy!

@Hans Wieland