Water Kefir & Grains Part Two.

In my last post I introduced you to water kefir; what it was, its benefits and how to keep them alive and healthy.

In this post we will discuss how to finish the fermenting process of the water kefir grains and turn it into a chilled, sweet, fizzy, fruity beverage. Sound good? It is.

After the kefir water has sat on your counter for 48 hours or two days you will need to drain the water off into quart jars. I use two. Using a small mesh strainer over a clean, empty jar carefully pour off the liquid catching the grains. I also use a larger strainer to dump my strained grains into because of the amount of grains I have the small strainer won't hold them all. Note the "empty" jar on the left side of the photo. Yeah, I have that many grains :P You only need 1/4 cup of fresh grains per quart jar.

Second ferment: After the grains have been strained it is time to add the fruit or fruit juice of your choice. So far we have experimented with fresh watermelon, fresh and frozen peaches, fresh cherries, fresh strawberries, fresh ginger, grape juice, and apple cider. The grape juice is my favorite, then peach, and then apple cider. The possibilities are endless!

In the photo above I have added one cup of apple cider (frozen and thawed) and one tablespoon sugar to the jar with the cap on it and am getting ready to add ingredients to the second jar. There are a few things to remember as you make kefir. One is to not fill the jar completely full of water. You will need to leave room for grain growth and for the fruit or fruit juice you are adding. Two is that for the second ferment you will need to tightly cap the jars to create carbonation. Leave the jars sit out on the counter for 24 hours, chill, and serve.

Rinse the grains in cool water, wash the empty quart jar (or jars), add 1/4 c. sugar, 1 t. molasses, warm water just enough to dissolve the sugar (about 1/4 of the jar), stir to mix, add cool (heat will destroy the life of the grains) water to fill jar about 1/2  to 3/4 full keeping in mind that you will need room to add fruit or fruit juice in the second ferment. Cover the jar with paper coffee filters held on with rubber bands and let the jar sit on the counter for 48 hours. Repeat the straining and second ferment process.

And don't forget, you can use the extra grains in smoothies, eat them plain, or share them!

If you have any questions please email me.
Happy fermenting and experimenting ~Lisa