For the next couple of posts, I want to talk about kefir. There are two types of kefir: water kefir and milk kefir. I make both, and I love drinking both. I look at water kefir more as a healthy beverage, and milk kefir as an excellent source of nourishment for the body. We’ll get to milk kefir later. For now, let’s learn how to make a delicious glass of healthful fizziness.
Part of what makes water kefir so great is its natural carbonation. You can read more in-depth about water kefir on the Internet, here, or here, but simply put, the grains feed off of the sugar, and in return, you get probiotics in a fizzy drink.
What you need:
- 4 cups of water
- 1/4 cup of kefir grains
- 1/4 cup of brown sugar
- 1 jar that has a capacity of over 4 cups
Dissolve sugar in water. Pour over kefir grains in a jar. Cover jar tightly with lid and let the mixture sit on your counter for around 2 days, or until bubbles emerge when the jar is disturbed and the drink doesn’t taste sweet. When the water kefir is ready to be drunk, just drain out the grains through a sieve and repeat the process all over again. It’s so simple and so easy. You will love it.
The number of kefir grains that you use can differ. I had probably around a 1/2 cup of kefir grains in 4 cups of water, which I just barely split yesterday. So really, this is just something you play around with. But the water to sugar ratio that I use is consistent.
Now, here’s the fun. Let’s say you are trying to overcome a crazy addiction to soda. You know all that sugar is bad for you and all you’re drinking is poison in a can. You try the water kefir and think it tastes pretty good, but you are missing your flavored soda. Don’t be discouraged. That’s the beauty of water kefir…you can flavor it any taste you want.
Here is how you do it. Once you have your plain water kefir drained out, transfer it into a clean jar and add whatever fruit or vegetable you want to flavor it with. Let it sit on your counter for another day or two. The length of time depends on the taste you prefer. The longer it sits, the fizzier it tastes, but the sweetness will also fade as the friendly bacteria continue to feed off of the fruit/vegetable sugar.
Just don’t leave it on your counter for a week! I don’t want you drinking rotten stuff. And don’t place your grains in direct sunlight either. Just a nice warm place in your kitchen will work fine for it.
Some of my favorite flavors:
- Pink Strawberry Lemonade
- Grape Juice
- Ginger Apple
- Cucumber Apple
- Orange citrus