Basic water kefir
Cool and drink! Store in the refrigerator, where the drink will last for up to four months – but its taste will change over time, becoming drier and its alcohol content will also increase.
- 3 tbsp brown sugar
- 1 liter of water
- 1 pinch salt
- 1 pc dried figs
- 1 pc dried dates
- 10 pcs raisins
- molasses
- Pour the sugar into a 1.5 liter wide-mouth jar. Add 3 tablespoons of freshly boiled boiling water and stir to dissolve the sugar. Add the cold filtered water, sea salt, dried fruit and molasses and stir well.
- Place the kefir grains in a jar, cover with a cloth and secure with a rubber band.
- Place the jar out of direct sunlight and let the liquid ferment at room temperature. Depending on the ambient temperature, fermentation will take 1-3 days (the process will slow down in the cold). The liquid will be very slightly bubbly.
- Remove the dried fruit. Prepare a clean 1-liter bottle with a sealable lid. Place a funnel over the neck of the bottle and place a strainer over the funnel. Carefully pour the infusion through the strainer into the prepared container. Set the water kefir grains aside to prepare the next batch or to rest (see What to do with the drained grains below).
- Close the bottle and let it stand at room temperature to allow the drink to bubble more, which can take half a day to 3 days depending on the ambient temperature. Turn the cap periodically to release the pressure, then close the bottle again.
- Cool and drink! Store in the refrigerator where the drink will last up to four months – but its taste will change over time, becoming drier and the alcohol content will also increase. WHAT TO DO WITH THE MIXED KEFIR BEANS Once the first stage of fermentation is over and the grains are mixed, you have two options for what to do with them. Either start another batch in the same way or let the grains rest in a jar in a solution of 1 part sugar and 4 parts water. Close the jar (do not tighten the lid tightly) and store in the refrigerator where they will last for six weeks. If the grains are left to rest for a longer period of time, they may need several fermentation cycles before they become activated, i.e. they will grow and become bubbly. Recipe and photos taken from Olive Magazine.
WHAT TO DO WITH DRAINED KEFIAR BEANS Once the first fermentation phase is complete and the grains are drained, you have two options for what to do with them. Either start another batch in the same way, or let the grains rest in a jar in a solution of 1 part sugar and 4 parts water. Close the jar (do not tighten the lid) and store in the refrigerator, where they will last for six weeks. Once the grains have been left to rest for a longer period of time, they may need several fermentation cycles to become activated, meaning they will grow and bubble.
Recipe and photos taken from Olive Magazine.