Kombucha, Kefir, and Beyond by Alex Lewin

Author:Alex Lewin
Language: eng
Format: epub, mobi
Publisher: Rockport Publishers
Published: 2017-04-06T04:00:00+00:00

Water kefir is a quick ferment, only a day or two, involving both bacteria and yeast. It is dairy free, caffeine free, and a great alternative to sodas. It’s fizzier than kombucha, easier and quicker to make, and less challenging flavor-wise. For these reasons, it can be a great first fermented drink, even for skeptics.

YIELD: 4 SERVINGS (8 OUNCES, OR 250 ML, EACH)

1/4 cup (50 g) sugar, such as piloncillo, cane sugar, or turbinado

1 quart (1 L) filtered water

2 tablespoons (30 g) hydrated water kefir grains

Rinsed and boiled shell of 1 egg, or 4 raisins, or 1 tablespoon (15 g) aguamiel de maguey for its excellent mineral content (optional)

1/4 cup (50 g) chopped fruit or frozen berries for second fermentation (optional)

Water kefir grains are a SCOBY that digests sugar and creates acids. They do not require tea as do kombucha and Jun, only sugar. But to keep your kefir grains happy and growing, it is best to use darker sugar rather than plain white sugar. Piloncillo (also known as panela or rapadura) is a great option because it has a higher mineral content, which helps the grains reproduce. Some other good options include raw sugar, brown sugar, molasses, and aguamiel de maguey. Another way to get the necessary minerals is to include some raisins or other dried fruit. Yet another way is to include some boiled, crushed egg shells.

Water kefir grains can be bought or given to you for free. Buying them online is the most straightforward. There are also online communities and pages where you can trade cultures with other aficionados. (See “Resources”.) The grains risk starvation if left for more than a few days with no sugar, so it’s important to make new batches on a regular schedule. Fortunately, once you taste your water kefir, you’ll want to make it all the time!

Dissolve the sugar in a half gallon (2 L) Mason jar containing 1 quart (1 L) of water. Or to speed the process, dissolve the sugar in the jar with 1 cup (250 ml) hot water and then add 3 cups (750 ml) cold water to get to a total of 1 quart (1 L). Make sure that the resulting sugar-water mixture is body temperature (98°F or 37°C) or lower.

Add the kefir grains and the eggshell, raisins, or aguamiel de maguey (if using) and then cover with a lid. Write the brewing date on a piece of masking tape on the outside of the jar.

Let it sit at room temperature for 24 to 48 hours until you see bubbling activity.

As with Milk Kefir, strain the kefir grains with a plastic or nylon strainer and start a new batch immediately, if possible.

Refrigerate the fermented water kefir liquid in a covered jar until ready to serve.

For a different flavor, perform a second fermentation: In a half gallon (2 L) Mason jar, add some chopped fruit to the brewed water kefir. Close the lid. Write the brewing date on a piece of masking tape on the outside of the jar.

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