Water Kefir – it’s good for your tummy, so easy & so yummy!
Kefir is my latest healthy food addition, it’s so easy to make and I think it is delicious! I bought the grains from Nourishme Organics, choosing to start with water kefir and am so glad I did. I do a second ferment, adding a few slices of fresh ginger and the kefir into a sealable glass bottle which makes the kefir bubbly – I really think it tastes like ginger beer…. yum!!!
What is Water Kefir
As explained by Nourishme Organics: “Water kefir is made from kefir grains, also known as sugar grains, tibicos, tibi, or Japanese water crystals. The grains make up a cultures of various strains of healthy bacteria and yeast, held together in a polysaccharide matrix created by the bacteria. The symbiotic relationship of the microbes produces a stable growing culture. The microbes feed on sugar and produce lactic acid, alcohol (ethanol), and carbon dioxide, yielding a fermented carbonated beverage. The alcohol content is usually very minimal, less than 1 %.
Health Benefits of Water Kefir
Again, I have taken this from NMO site: “The health benefits of consuming water kefir are substantial being a natural source of probiotics to our digestive tract. Probiotics (meaning for life) refer to the health promoting bacteria in our stomach and intestines. Overgrowth of the wrong type of bacteria (pathogens) can lead to many illnesses, some of which include fungi, yeast infections, indigestion, obesity, Irritable Bowel Syndrome, Crohns Disease, skin disorders, etc.
By drinking water kefir you will bring balance to your internal microflora. Many people take a probiotic supplement daily for this particular reason but water kefir is much more effective with many more probiotic strains.
Dr. Gabriel Cousens, a leading expert in the raw food community, writes in his book Rainbow Green Live Food Cuisine Kefir grains produce right-rotating L (+) lactic acid, which is an important constituent of the human body. It is particularly important in the prevention of cancer and has been used experimentally with success in the treatment of cancer. In addition, right-rotating lactic acid may help maintaininghealthy functioning of the heart. According to some researchers, the cells of the heart muscle obtain their energy primarily from right-rotating lactic acid.
Another health advantage of water kefir is that people who do not wish to consume dairy or have a vegan type diet may find that water kefir provides the living probiotics without the need for dairy or tea cultured products, like kombucha. Vegans also may like to know that through the fermentation process kefir becomes an excellent source of vitamin B12, and is high in vitamins B1 and B6.
Diabetics, in particular, could greatly benefit from drinking water kefir. Since the finished product, if bottled, will produce a carbonated beverage, it provides an alternative to sweet soda drinks. In that sense, anyone from children to adults can enjoy water kefir guilt-free, with the knowing that it is beneficial to your body.
What to do
So easy! Just add filtered water and a few spoons of sugar …gasp!!! don’t panic like I did, the bacteria eat the sugar up. Top with a slice of lemon and leave for a few days, gently swirling when you think of it. Here is their official directions:
- 1 packet (15g) Water Kefir Grains
- 15g sugar
- 1 pinch bi-carb soda
- ¼ teaspoon of molasses (I haven’t used this & it has still worked)
- 500ml of cold water
- 1 slice of lemon
- Pour water into Kefir Maker or glass jar
- Add the sugar, molasses and bi-carb soda, stir until dissolved (or substitute with 15g of water kefir growth premix)
- Once dissolved, add water kefir grains and lemon slice
- Place lid of Kefir Maker/jar on and open the top lid slightly to allow air circulation
- Place your Kefir Maker/jar on the counter out of direct sunlight or in a cupboard (preferably between 20 to 24 °C)
- Leave your water kefir to ferment for 24-48 hours (water kefir will ferment faster in hot weather)
- Gently swirl the jar regularly (a good way to remember is every time you walk past)
- After 24-48 hours strain the contents of the jar into a resealable glass bottle (this is where I add some fresh ginger and leave for another few days, then pop in the fridge… ginger beer for me!!!!!.
- Go back and repeat the first fermentation process in steps 1-8 using the same grains
Here’s the link to full instructions
I chose to buy the kefir maker jar and premix to start with but now I just mix my own sugar and bicarb in.
You can buy the grains and whatever else you would like here. If you are in Perth drop me a line – I may have some spare grains to get you going,
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