KW's Water Kefir Guide
10-17-2011, 08:31 PM (This post was last modified: 09-26-2013 10:21 AM by KevinW_EnhancedLiving.)
KW's Water Kefir Guide
KW's Water Kefir Guide
What you will need:
▪ Water Kefir grains.
▪ Sugar Source: Organic Cane Sugar, Organic Molasses, Maple Syrup, Coconut Sweetener/Nectar, Organic Demerara, etc.
▪ Spring water, hard well water, mineral water. If tap water is your only option, put the water in a blender for 15min. to evaporate the chlorine, or boil and cool it beforehand. Kefir grains are harder to grow in tap water.
▪ 8 cup (1.9 Liter) glass jar or preserve jar.
▪ Measuring cups & spoons.
▪ Plastic Strainer (preferably nylon soft mesh). A metal sieve can be used as a last resort, but not recommended
▪ Large glass or plastic bowl with spout.
▪ Wooden or plastic spoon.
White sugar is often preferred because it is usually the easiest, most affordable, and it does not overwhelm other flavors. To sustain healthy grains on white sugar, it is recommended that a minerals and/or a mineral sugar like organic Blackstrap Molasses be added.
DO NOT USE:
▪ Stevia or chemical sugar substitutes.
▪ Honey. It has antimicrobial properties and will damage your grains.
▪ Chlorinated tap water.
▪ Any heat over 40°C may kill your grains.
▪ Do not use water filtered through a carbon activated filter (ie. Britta).
▪ Radapura is not recommended as many tests have shown that the kefir grains have trouble growing in them.
▪ Try to avoid dried fruits that have a sulfate preservative. It can be assumed that any nonorganic preserved fruit may contain sulfate even though it is not on the label.
(For Dehydrated Grains)
Dehydrated Kefir grains have a long shelf life if stored properly. They are a good idea to have on hand as a backup, should your gains die off. They will take longer to reactivate because they need time to re-balance their micro flora, but they will produce the same product as live grains.
It takes 3 to 5 days in sweet water to rehydrate and get them going again.
Use 2 tsp of dried grains. They will rehydrate into about 2-4 tbsp.
1) Dissolve 1/8 - 1/4 cup of sugar in 2 cups water (If using brown, raw or white sugar, include 1/4 tsp of Blackstrap Molasses). It is a good idea to use spring water or mineral water for this first batch.
2) Add a 1/8 tsp of aluminum free Baking Soda.
3) Add additional minerals (Optional). 1/16 tsp of Terramin Clay or 5 drops of Concentrace.
4) Place 2 tsp of dehydrated Kefir grains in the water and cover with a piece of pantyhose, or cloth/coffee filter secured with a rubber band. Place in a dark location and allow it to sit for 3-5. It is helpful to stir the mixture once or twice a day. Do not allow the mixture to sit for longer than 5 days.
5) Strain the Kefir grains and discard the liquid.
(For Live Grains)
During the fermentation process, the water Kefir grains will grow and convert your sugar water into water Kefir. After 1.5 Days All tof the sugar will have been converted into something safe for the body.
If your grains were mailed to you, the first fermentation may take up to 4 days depending on temperature and other variables. This first batch may not be drinkable and sometimes very little will happen, especially if you use to much liquid for the amount of grains (This is a common error). If nothing happens the amount of water and sugar can be reduced. Also please note that water kefir breaks apart very easily, if they arrive in very small pieces it doesn't mean they are damaged, it could actually speed growth due to more surface area. Also kefir is alive, so worrying about them will only affect them in a negative way.
****IMPORTANT If you are starting with a small amount of grains (3 Tbsp or so) please follow the starter batch directions until you have enough grains for a full batch.
Starter Batch (3 Tbsp of Grains)
1) Mix together 2 Cups of water and 2 Tbsp of sugar.
2) Add your 3Tbsp of Kefir grains.
3) A pinch of baking soda and/or mineral can be added as well. If you are unsure about the type of mineral you are using please wait until the grains start growing. I have found Terramin clay or 5 Concentrace to be the best mineral supplements. Add 1/8 tsp of Terramin or 5 drops of Concentrace.
3) Using very fine strainer in the beginning will help catch the small grains and will speed your growth time.
-Use this recipe and increase the amounts until your grains grow enough to make the recipe below.
*If you are having trouble with fermentation then reduce liquid to 1 cup.
Basic Recipe (Minimum of 1/2 Cup of grains needed)
**Warning** - If you only have 3 Tbsp of grains , this recipe will not work, please follow the directions directly above and increase the amount of liquid slowly as your kefir grows.
1) Dissolve 1/3-3/4 cup of sugar in 6 cups of water(spring water, rain water or good well water). If using brown, raw or white sugar, slightly reduce the amount of sugar and include 1-2 tsp of Blackstrap Molasses. With more sugar the fermentation times can be increased
2) Add 1/2 tsp aluminium free Baking Soda.
3) Add additional minerals. 1/4-1/2 tsp of Terramin Clay will keep your grains very healthy. Terramin clay is one of my favorite suplements and I consume 1 tsp every day or two.
4) Add Optional Flavoring.
- 2 tsp of fresh lemon juice few slices of fresh lemon and/or ginger (Peel and discard zest of non-organic produce). The lemon serves as a pH enhancer as well as flavor. It is considered optional because the grains will do fine without it and sometimes will even do better. I recommending to testing to see how you like it more for the flavor if anything.
- 1 large Turkish fig or 2 small Greek dry figs or 2 tbsp dry sultanas, raisins or any mixture. If desired, you can use an unbleached cheese cloth to hold these extra ingredients.
5) Add 1/2 - 1.5 cups of water Kefir grains.
6) To keep out any type of bugs, cover with piece of pantyhose or a coffee filter and a elastic. I use a micro-fiber cloth sandwiched between the a glass jar and glass lid. If bugs are not a concern then the Kefir can be left without a cover.
Carbonated Kefir can sometimes be accomplished with a sealed jar, but a strong jar like a preserve jar must be used to prevent breakage from pressure. Please note *Carbonation will not always occur*. Demerara sugar seems to create a lot of carbonation.
7) Kefir likes to be moved around while it is fermenting. People used to hang bags of Kefir in doorways so that they would get bumped throughout the day. Try to leave the Kefir in a place where it will get moved around, perhaps on a table that gets used throughout the day. Alternatively stirring every 12 can do the trick as well.
8) Leave your Kefir out of direct sunlight for 1.5-2 days at a room temperature of 14°C – 25°C and a maximum temp of 32°C. Some people prefer adding more sugar and loger fermenting time of up to 10 Days Max for very flavorful Kefir. . Fermentation times will depend on the ratio of sugar, Kefir and temperature. Sometimes a reduced or raised temperature can increase grains growth, but not recommended for first batches. If it smells like vinegar, it has gone too long. Each day you may taste it. If it is too sweet, you may ferment longer, but sweet doesn't mean that there is sugar left. After 1.5 Days All tof the sugar will have been converted into something safe for the body.
-The Kefir can sit at room temperature unattended for about 5-7 days max. Refrigeration could help extend this time
9) Strain out the Kefir grains using a fine mesh strainer (preferably nylon). Store the water Kefir in the refrigerator, or leave it to ferment longer to reduce the sugar content even more. Store extra grains in a sugar solution in the fridge.
10) Store the Kefir in the fridge for an addition 2-3 Days to increase it pro-biotic value.
Kefir seems to grow better in a wider jar rather than a tall jar. Sometimes 1/4 cup of the previous water Kefir may be added to the next batch, but not needed.
This basic recipe for water Kefir can be altered slightly to introduce different beneficial herbs or flavors to produce a wide array of pro-biotic beverages. Lemon can be replaced with lime, ginger, fresh mint, anise, cardamom, but I personally like my Kefir strait up, on ice.
After the grains have been strained out, the Kefir water can be fermented a second time. A second fermentation is generally used to add a flavor that would have been harmful to the Kefir grains themselves (ie: fruit juice/honey). The sugar has already been used up by the Kefir in the first fermentation, so some form of sugar must be added to ferment longer.
My favorite way to consume Kefir water would be unflavored and adding a squeeze of lime before drinking. A second fermentation can be done to add flavoring as well.
More Kefir Recipes:
Kefir should not be consumed over extended periods of time without taking occasional breaks. Your body needs a break to repopulate its own friendly bacteria as to not become dependent on the Kefir bacteria. As a guideline, if you drink everyday then every 3 weeks stop for 5 days.
Storing & Dehydrating
The grains can be fermented for up to 3 weeks if you combine 1.5 Cups Sugar with the 6 cups of water recipe. I prefer to seal in mason jars when doing this. The Kefir should still be drinkable but will be more acidic now.
Dehydrating Kefir grains is always a good idea to have as a backup. To dehydrate extra grains, put them on a paper towel and leave near a fan in a well ventilated area for 1 to 2 days. Store in a cool, dry, dark place.
Transporting & Travelling
Water Kefir Grains can be transported without liquid, in a ziplock bag or glass jar, at up to 28 Deg Celsius. Store them in a place where they wont get squished, or put the ziplock bag into the glass jar. They would last well like this for up to two weeks. If they travel for over 8 day then they will need to reactivate the first batch. After traveling they should be fed for another 3 weeks to stabilize before another trip.
© Kevin Williamson 2012
If you need Kefir grains please contact me at "kevinwilliamson at enhancedliving.ca".
10-18-2011, 09:10 PM
RE: KW's Water Kefir Guide
Kefir is very beneficial and allows you to grow live probiotics in your own home inexpensively. I have some brewing at all times
Share knowledge, together we can all fix this place!!
10-19-2011, 04:57 AM (This post was last modified: 01-23-2012 12:27 PM by KevinW_EnhancedLiving.)
RE: KW's Water Kefir Guide
thanks for posting! ~Russ
"I had to go to a source of power greater than Stan Meyer in order to try and bring in this form of technology. And the Lord said that this knowledge of pertaining to water when he was talking to Job and he asked Job the question. He said, "Job have you ever considered the treasures of snow or have you ever considered the treasures of Hell which I have reserved against the time or trouble against battle and war". And the reason I am here today is that the multi international corporate structures can't bring in this type of technology, the Federal governments cannot bring in this technology, it has to come through an individual such as myself and it has to move through you and I. So as I impart this technology onto you, then you have a responsibility to it. This technology must get in through the people or otherwise it will not go forward." - Stan Meyer
"We can demonstrate the technology. We can say it’s here but in actuality it will not be Stan Meyers to bring it in. It will be either you or I, the guy down the street, who will come together to bring it in. Otherwise, I do not believe an alternate energy source, whether water fuel cell or other, would ever come in. It’s going to have to be mandated by the people to try to reverse the environmental problems, the environmental damage, that’s actually occurring. - Stan Meyer, 1997"
"If you believe, even tho you can not see, you will see." ~Russ Gries
|Possibly Related Threads...|
|Fluoridation of water||Lynx||48||5,717||
10-26-2013 04:49 PM
Last Post: KevinW_EnhancedLiving
|Water Has Memory / Structured Water||haxar||3||1,007||
05-23-2013 09:57 PM
Last Post: KevinW_EnhancedLiving
User(s) browsing this thread: 1 Guest(s)