Fermentationist Certification: Ferment 7 ~ Water Kefir

Water Kefir

Since I don't drink dairy, I decided to focus on the non-dairy option for this module.

What is water kefir?

Water kefir is a bubbly or effervescent drink that is made by culturing sugar in water with kefir grains. Kefir grains are not literally “grains”; rather kefir is a symbiotic blend of beneficial bacteria and yeast that can culture water or milk into bubbly probiotic drinks. Water kefir is a super probiotic beverage containing over 40 strains of beneficial bacteria! Water kefir is a vegan drink that provides probiotics without the need for dairy or tea cultured products, like Kombucha which contain caffeine. Through the fermentation process kefir becomes an excellent source of vitamin B12, and is high in vitamins B1 and B6.

Water Kefir Grains

What are the benefits of drinking water kefir?

• Contains billions of probiotics and is more nutritious in some regards because of the more bio- available and digestible nutrients from the sugars and dried fruits including an increase in vitamin C and many B vitamins. 
• Some studies show kefir may be anti-mutagenic and help manage free radicals in the body. 
• Folic acid (and B vitamins) increases as the length of the ferment increases. Some people let the strained kefir sit on the counter or the fridge another day to increase the folic acid and B vitamin content before drinking (this will increase the acidity too). 
• Has diuretic, blood purifying and regenerative properties. 
• Water Kefir has been indicated in nervous disorders, liver and gall bladder disorders, kidney problems, stomach and intestinal diseases, diarrhea or constipation, anemia, allergies, dermatitis and other skin problems such as eczema. 
• Helps balance blood pressure and reduce cholesterol
• Weight normalization
• Vaginal Yeast Infections and other feminine discomforts 
• Recovery after convalescence 
• Intestinal dysbiosis 

Step by Step

what you’ll need:

• 2-3 TBSP kefir grains 
• ¼ cup unrefined sugar (panella, rhapadura or sucanat) per quart of water

First Fermentation

1. Add ¼ cup unrefined sugar.

2. Cover with enough boiling water to dissolve sugar.

3. Add remaining filtered or spring water (leaving 1 inch of air space between top of the water and the lid) on top.

4. Put 2-3 TBSP of water kefir grains in a quart jar. Water should be at room temperature.

5. Cover with cheese cloth secured by a rubber band. The cheese cloth serves as two functions; to

Primary Ferment in middle

protect your sugar water from fruit flies and the grains need to breathe.

6. Let sit on your counter top for 24 to 48 hours. This depends on the temperature of your home and the amount of grains you may have accumulated.

7. After culturing is complete (water should be mildly fizzy or have bubbles floating around the grains), strain the water kefir grains from finished water kefir.

8. Place water kefir grains into a new batch of sugar water (see steps 1 through 4).

9. The finished water kefir is now ready to consume, flavor or store in the fridge in case of vacation.

Flavouring & Second Fermentation

I bottle my finished kefir in Grolsch Flip-Top Bottles

Finished water kefir is not often enjoyed plain, with no added flavouring. On its own, water kefir may taste a bit flat. However, add a little fruit or other flavouring, bottle the kefir and the finished product is wonderfully refreshing…especially during summer months!.

The first fermentation takes place when the water kefir grains are added to sugar water and cultured for 24-48 hours. The second fermentation takes place after the grains are removed. Fresh water kefir is cultured at room temperature for another period of 24-48 hours with flavouring additions. The tighter the bottle is sealed, the fizzier it gets.

If using fresh fruit, only ferment for 24 hours and strain the fruit before refrigerating. If using dried fruit, you can ferment up to 48 hours and then strain the fruit before refrigerating. Once in the fridge, make sure to “burp” the bottles as some flavouring produces more carbonation than others.

Progress:

I have been doing water kefir for quite some time now so I will give you my daily ritual breakdown.

Day 1:  Start date ~ I use a larger mason jar for my primary ferment
Day 3:  Strain kefir grains in several smaller mason jars for different flavouring options  ~  start secondary fermentation ~ get new batch ready
Day 4:  Bottle finished secondary ferment into bottles so kids know which ones are ready and put into fridge
Day 5: Start over!  This is my own way of knowing where I am at to continue my routine, you can start and develop your own routine depending on how you like your kefir.