Water kefir is a naturally carbonated, very slightly alcoholic beverage brewed using water kefir grains and sugar. Water kefir grains, a culture of healthy bacteria and yeast, also known as For quite a while I’ve wanted to try water kefir. I don’t tolerate milk products well, and water kefir sounded like a great solution to filling my need for probiotics. After researching what water kefir grains are and how to go about obtaining them (thank you
Affectioknit for the source recommendation…it worked out beautifully for me.) I finally started brewing water kefir at home.
Until my son mentioned water kefir as an alternative to yogurt I had never heard of it. Here is a nutshell overview of what these amazing little crystals are. Water kefir grains are also know as Japanese water crystals, tibi, tibicos and sugar grains, produce a beverage rich in probiotic qualities. They are composed of Lactobacillus alactosus, Lactobacillus casei casei, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus pseudoplantarum, Lactobacillus plantarum, Streptococcus cremeris, Candida valida, Saccharomyces florentinus, Kloeckera apiculata, Lactobacillus casei rhamnosus, Streptococcus lactis, Leuconostoc mesenteroides, and Candida lambica. (This list may not be all inclusive, and kefir grain content may vary from grain to grain.) Kefir grains produce a healthy, probiotic-rich beverage, yielding a wide variety of healthy benefits.
Just a few of the benefits attributed to drinking water kefir are relief from indigestion, flatulence, and ulcers. It helps achieve and maintain a healthy body weight. Kefir has been reported to relieve symptoms of Chrone’s disease and irritable bowel syndrome. It is known to alleviate gall bladder and kidney disorders, regulate blood pressure and relieve asthma. There are many other benefits attributed to the consumption of water kefir beverage, but one of the greatest remaining benefits is the reasonable cost. After the initial cash outlay for crystals, the beverage can be brewed by chaining (or reusing the culture) over and over. Other probiotic sources require continued monetary output.
The brewing process is amazingly simple and requires minimal supplies. The most difficult part of brewing water kefir for me was waiting for the fermentation process to be complete so I could test my product.
*************************
Here’s how brewing water kefir beverage is done…
*************************
Re-hydrating dehydrated water kefir grains…
*************************
I gathered all the supplies I needed:
water kefir grains
spring water
a wide mouth jar (1/2 gallon or larger)
1/4 cup sugar (preferably NOT white granulated sugar although that is what I used for my first batch)
1/2 lemon
measuring cup
a coffee filter or other cover for jar
rubber band
a non-metallic long handled spoon
a non-metallic strainer
a non-metallic funnel
a seal-able bottle for storing the finished beverage
************************
(optional tea bag…for a cup of tea while you work)
************************
It is very important to use only non-metallic utensils when working with kefir and recommended that you reserve those utensils for water kefir only. Tap water, even that poured through filters such as Pur or Brita is not recommended. The minerals have been filtered out. Spring water with natural mineral content or well water is most recommended for the production of water kefir.
I used dehydrated grains, because that was what was available to me. If you are fortunate enough to have a friend who brews water kefir you may be able to get hydrated crystals from them. As the grains culture they generally multiply, producing enough grains to share with others who would like to reap the healthy benefits of this wonderful beverage. (I purchased my grains from
cultures for health and was pleased with their service and my purchase.)
When using dehydrated grains they must be re-hydrated. This is done by adding the crystals to 4 cups of sweetened. room temperature water. I found it necessary to heat a cup or two of the water in order to dissolve the sugar. I poured the sugar water into the brewing container and added the remainder of the water and allowed it to cool. Don’t rush, because putting the grains into water that is too warm may damage them.
After the water cooled I sprinkled the grains into it and gave it a few gentle stirs to mix them in. (There is a second method of pouring the grains into a muslin pouch and adding the pouch to the water…if using a pouch make certain it is large enough to accommodate the multiplication of the grains. I have a second batch using this method.)
I added half a lemon and covered the jar with a coffee filter and secured it with a rubber band.
Now the waiting begins. Sit your container on the counter. Allow the mixture to sit 3 to 4 days. Do not allow it to sit more than 5 days.
It is common for dehydrated water kefir grains to appear inactive for the first couple weeks. This is not an indication they are not working only that it sometimes takes re-hydrated dehydrated grains to become fully active.
**********************
Part 2 to come shortly…
**********************
Until next time…
Seek the LORD, and his strength: seek his face evermore. Psalm 105:4
Read Full Post »
