Ingredients
Equipment
Method
- Assemble all ingredients and equipment.
1st Fermentation
- Dissolve brown sugar in a kilner or glass jar with 200ml of the water. (boil water 1st)
- Allow to cool and add the remaining water.
- Add the kefir grains to the jar, along with the 2 dates and a very small pinch of pink salt or sea salt.
- Mix the contents of the jar, and cover with an airtight lid.
- Leave at room temperature for 2-3 days in a dark place (out of direct sunlight). There will be carbonation producing bubbles at the surface.
- Filter the water kefir grains by straining the contents of the jar through a fine strainer. Rinse the water kefir grains in filtered water and store them for making your next batch.
Infusion Stage
- Now you can add whatever flavors you would like to infuse. (See notes below for suggestions) Mix well, put the lid back on and allow to infuse for 24 hours.
- Strain the liquid again - discard the flavorings.
2nd Bottle Fermentation
- Pour the strained water kefir into secure flip-top glass bottles and seal tightly.
- Leave at room temperature for 24-48 hours to build up extra carbonation. (Check carbonation by opening the bottles carefully - be csareful they may fizz over!)
- Chill in the refrigerator for at least 6 hours before opening and serving.
To serve
- Serve chilled over ice with a slice of citrus.
Nutrition
Notes
Recipe Variations:
There really are limitless opportunities for adding various flavor combinations. Here are a few...
- Passion fruit
- Mint
- Lime & ginger
- Apple & ginger
- Lemongrass & turmeric
- Chai masala spice
- Infuse with different teas
- Cold-brew coffee
- Hibiscus
- Butterfly pea flower
- Pineapple
- Use filtered or bottled water
- Adding the salt helps add minerals to the water
- Each type of sugar will give a different grin growth and flavor
- Coconut water can also be used - it only takes a 1-day ferment.
- Adjust the sugar ratios accordingly.
- Although the recipe starts off with 8% sugar, the kefir culture consumes most of the sugar, leaving 2-3% remaining in the finished product.
