My first attempt at making water kefir ended up in the compost – a disaster to say the least! I gave up on it for awhile and returned my attention to my favourite coconut milk kefir and Kombucha while playing with a few other ferments such as Kvass and Sauerkraut. Then my husband found a zip lock bag with an
unusual looking substance in the fridge and fortunately asked me what it was before he tossed it in the rubbish.
I did a bit more research on water kefir, and decided I would approach this as an experiment and with confident gusto! I found this video and have basically followed instructions, however my kefir grains look nothing like hers!
Here’s my washed and ready to go water kefir grains – looking more like water crystals than Wellness Mama’s water kefir grains, however as the weeks have gone by, I’m pleased to report they are growing.
Making water kefir takes a bit of time in my experience. Living in the tropics fermenting happens a whole lot quicker than in colder climates. It’s important to check your kefir regularly and rest the grains in between ferments. I rest my water kefir grains in a sugary water and sometimes add peeled chopped apple and ginger.
I’ve now poured off this brew in to a small soda bottle (top picture) which I guess you could call a third fermentation stage and after leaving it 24 hours, can say it tasted delish!
- 1 litre cool water - not chlorinated or demineralised. (I use Nobles cask water available in supermarkets throughout Australia.)
- 1/4 cup sugar
- 1 tbsp water kefir grains
- Dissolve sugar in some water water, then add remaining water and kefir grains.
- Cover with a clean cloth and seal with a rubber band.
- Leave to stand for at least 24 hours and check for signs of fermentation by smell and action.
- I prefer to have the wild yeast and bacteria eat up as much of the sugar content as possible so I leave mine to ferment for up to 48 hours.
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