Water Kefir 101
Posted on April 5, 2012
- Glass jar
- Plastic strainer
- Wooden or Plastic spoon
- Glass bottles with flip-top lids
- 1/2 Cup of kefir grains
- 4 Tb brown organic sugar or Piloncillo (Panela)*
- 1-1.5 liters of non-chlorinated water
Place kefir grains in glass jar
- Add water
- Add sugar
- Brew for 24- 73 hours in room temperature with a close lid that is not air tight
- Strain the water and the kefir grains
- Place the grains back in the glass jar
- Rebottle kefired water in glass bottles with flip-top lids
- Or do a secondary fermentation where you store the kefired water in the fridge and wait for 1 or 2 days for a deliciously carbonated drink.
- During this secondary fermentation, you might want to explore adding fruit pulp, herbs, or tea. Get creative!
- Serve chilled and ENJOY!
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- Don’t use honey because it has antibacterial properties, aka anti kefir properties, which will delay or kill the grains.
- Don’t touch the grains with metal, as they are very sensitive and make sure that all the utensils are spotlessly clean.
- Don’t clean brewing utensils with soap; instead use a home-made cleanser or white vinegar.
- *Piloncillo or Panela is the best sugar to used because its unrefined brown sugar, the real deal. However, it might be hard to find it because it’s a traditional sweetener from South America. Your best bet is to try a Hispanic or Mexican grocery store. There is one on mission and 16th right next to the B of A ATM that has it for 3.99 per block.