Instructions for making water Kefir
If you have ordered water kefir grains from Faithful to Nature, you may be wondering what the next step is if you haven’t made water kefir before. Here are full instructions to get you on your way.
- Store in refrigerator until ready to use
- You might notice a few brown flecks here and there this is because your healthy water kefir grains have been lavishing on a diet of kefir nutrients, organic raisins and unsulphurised molasses
- Use unchlorinated, unfluoridated water
- Use white sugar, raw cane sugar (whole cane sugars such as Rapadura or Sucanat), organic cane juice crystals or Turbinado
- Coconut sugar may be used, though it can be hard on the water kefir grains. It’s best to use this in combination with cane sugar
- Do not use honey, agave, stevia or other sugar substitutes
- Avoid metal utensils when making water kefir. Rather use non-metallic utensils such as plastic or wood
- If you handle it with care it will outlive you!
- Avoid handling the grains with your hands
These water kefir grains are dehydrated, which means they need to be rehydrated before use.
First fermentation NB:
- For the very first few batches of First Fermentations your dehydrated water kefir grains will not culture they will only start to rehydrate. Once they are hydrated they will start to culture
- Put them through a series of 2 to 4 First Fermentations and once they have hydrated you can start with your second fermentations
- Sterilise your glass jar/fermentation vessel by putting it in hot boiling water for 3 minutes then throw the water out
- Heat 3-4 cups water. To make larger batches, use up to 8 cups water
- Pour into glass jar/fermentation vessel
- Dissolve ¼ cup sugar per litre of water
- Cool to 20°C – 25°C (room temperature)
- Add water kefir grains.
- Cover the top of the glass jar/fermentation vessel with either an airlock (preferred) top or with a coffee filter or cheese cloth or paper towel secured by a rubber band
- Place in a warm spot, 20°C – 30°C, to culture, for 24 to 48 hours
- After culturing is complete, prepare a new batch of sugar water, (steps 1-5 above)
- Separate the kefir grains from the finished kefir water and place water kefir grains in the new batch of sugar water you have just prepared
The finished water kefir is now ready to do one of the following with:
- Consume immediately just as it is
- Add flavourings to it and consume immediately
- Refrigerate and consume when cold
- Add flavourings, refrigerate then consume when cold
You can make your kefir delightfully zippy and fizzy with secondary fermentation:
- Put it in an enclosed bottle and leave outside for another day or two to carbonate. This puts "fizz" into your kefir drink
- Throw in flavouring elements, put it in an enclosed bottle, and leave it outside for another day or two to carbonate and then refrigerate. You'll have a deliciously fizzy drink
What flavour to add for 2nd Fermentation?
The sky is the limit when it comes to flavouring options! Your grains are already removed before second fermentation so it can’t be contaminated and we urge you to experiment! Here are just a few ideas: Ginger and dried cranberries or Lemon juice o Vanilla