Learn How To Make Water Kefir
I am on a fermentation mission! Trying out new and exciting ways to bring fermentation into my life. Makes you feel very domestic and for want of a better word “grounded”.
Water kefir is my current project, it is quite different to kombucha and has different healing properties. For my health personally and my own tastes buds I think I am tending towards kefir. Plus it happens faster than kombucha. So for little old impatient me, kefir is winning the race at the moment.
Water Kefir has huge probiotic benefits and is very healing for those with any sort of candida, bacterial overgrowth, digestive imbalances, and skin problems. The kefir itself is a grain, kind of little clear crystals. They multiply with every batch you make. So if you get into making kefirs, you get your friends into it to by sharing crystals.
For my recipe it has a brown color simply because of the sugar I used. When you get the kefir grain it will be either clear and clean or tan in color depending on what sugar was last used with them. For someone like myself who is watching sugar content, its important to understand that the grains eat and ferment the sugar. So the end result is actually incredibly low in sugar. This worried me a little to start with and I wasn’t sure if I should have it or not but it seems to be doing a great job and helping with good gut health. Like anything it is all about trying it out and finding out what works for you. A lot of recipes call for white sugar. I definitely wasn’t game to try that, so I did mine with coconut sugar and it was divine. If you wanted to know what it tastes like, its sort of like ginger beer…sort of…
Ingredients
- 6 tablespoons of water kefir grains
- 4 tablespoons Sugar i used coconut sugar
- 3 cups water
- ½ lemon cut into wedges
- ¼ teaspoon baking soda
- 1 tablespoon organic raisins
- Clean your water crystals, then place everything into a large glass jar, and leave a little gap at the top. Don’t fill all the way to brim. It needs room for carbon dioxide to go.
- Stir to dissolve the sugar
- Do up the lid tight and release some of the gases every 12 hours.
- Leave in a warm spot away from sunlight for 12-48 hours.
- When all the raisins have risen it is ready.
- Wash grains and rinse for next batch.
You can create all sorts of different flavours with the batches you make by putting in season fruit into it. I made a batch with oranges instead of lemon, and that turned out pretty dam fine!
A classic omelette, nothing beats it for a way to start your day. If you are wanting to turn your body into a fat burning machine, then breakfast is a must and protein is even more important. Try this breakfast out, and you are set to start your day off the best way possible. 
