How embarrassing is it that up until now, I have been spelling “Kefir” like “Keifer” (Sutherland) 😂. Forgive me for my typos in the text of the video below.
But guys! I am so excited and grateful that Megan volunteered to teach me her kefir water method. She was so generous with her time and energy to teach us all!
Water kefir, (not to be confused with milk kefir or kombucha) is a fermented drink made by culturing water, sugar, and kefir grains. The kefir grains are beneficial bacteria that look like small, gelatinous crystals. Those little crystals turn sugar water into a gut healthy, fermented drink as they eat and metabolize the sugar in the sugar water, producing beneficial acids, enzymes, probiotics, and B vitamins. So by the time we drink it, there is very little sugar left! This is so amazing for our health and I have grown to crave it daily and notice that it acts as an appetite corrector- helping to curb my sugar cravings.
- 1/4 cup organic cane sugar
- one drop molasses
- room temperature water
- 1/2 cup activated kefir grains
- non-metal strainer
- flavorings (optional)
- Start with a clean (not sanitized) quart size mason jar. Add 1/4 cup of organic cane sugar and a single drop of molasses. Fill the jar halfway with room temp water. (Meg uses tap water and that works for hers, while some others use filtered water. Use whatever you prefer) mix the sugar and water with a non-metal utensil.
- Add 1/2 cup of activated kefir grains to the jar. (If you are buying dehydrated or hibernating grains, you may have to activate the grains- google for instructions).
- Fill the jar to the very top with more room temp water. Cover loosely with some breathable fabric or cheesecloth, and maybe a rubber band or a plastic ring to hold it down. Store the jar at room temp and let it ferment.
- Wait. In warmer temps, the kefir will ferment much faster (2-4 days) and in cooler temps, it will take longer (3-7 days) if you think yours is done, taste a bit and if it still tastes sweet, that means the grains could use another day or two to metabolize those sugars.
- When it’s ready to harvest, use a non-metal strainer, and pour the water kefir into a large container. Rinse out the jar and repeat the process by adding sugar, water, and the same kefir grains to the jar.
- With the harvested water, you can add any flavor of choice. Some love to add juice, tea, fruit, citrus, or herbs.
- It is ready to drink! Now it can be refrigerated, or, you can go another step (not shown in the video) by doing a…
- SECOND FERMENT. Add 1 part kefir water and 1 or ½ part juice/tea/fruit infused water. Add to a glass air-tight jar and let it ferment at room temp for another day or two. It will be very bubbly and fizzy, so burp the jar often (every 6 hours or so) so it doesn’t explode. This is a naturally made, delicious carbonated soda! When it is done fermenting, store it in the fridge.
- *If you want to take a break, store your grains in a jar in the fridge covered by sugar water. Change the water every two weeks.