Water Kefir
Ingredients
1+ Tablespoons water kefir grains [can be usually obtained on CL or freecycle in your area. If needed can be sent through the mail]
1-4 Tablespoons sugar [can be plain white sugar, brown, coconut, etc.] I don’t actually measure it
Small handful raisins, or other dried fruit of your choice
½ Gallon wide mouth jar [can make smaller amount if just experimenting, 1 qt. works]
Plastic lid to fit the jar
Fine Strainer that will rest on jar opening
Slotted spoon that has holes small enough to hold the raisins
Directions
Place the water kefir grains in the clean jar
Add the raisins
Sprinkle the sugar to just cover the grains lightly
Fill the jar with water to the brim
Screw on the lid
Set the jar on the kitchen counter or somewhere you will notice it
The raisins will start out at the bottom of the jar. Watch for the raisin to float to the top [usually within 24-36 hours, depending upon the temperature]
You can now harvest your water kefir. You should experiment with leaving for longer and shorter times to see how much “fizziness” you prefer. Leaving it longer gives a more “carbonated-like” drink that some people prefer.
Take the lid off of the jar. Notice that some of the grains may have floated to the top with the raisins. Gently stir the raisins at the top to release the grains back to the bottom of the jar. Use the slotted spoon [or just your fingers] to scoop the raisins out. Gently squeeze any liquid from the raisins into the jar as you remove the raisins. “Used” raisins can be collected in a clean jar and stored in the refrigerator to be added to smoothies or oatmeal, etc.
You can stir up the water to collect any stray raisins before straining out the grains.
Allow the grains to settle and then place the strainer on an empty jar as large as the one that the kefir was brewed in.
Pour the water kefir through the strainer to separate the grains from it and collect the grains in the strainer.
Carefully rinse the grains in the strainer and dump them into the empty jar. Add sugar, raisins and water to start the process over.
Screw the lid in the jar of new water kefir and refrigerate until you want to use. It will keep indefinitely in the refrigerator and can even be kept unrefrigerated for days. It just gets more “sour” as it ages. Some people just like it “plain” it has a slightly sour, tangy flavor. Some prefer it sweeter, and it can be made using more sugar. Some like to add fruit to it for a fruity beverage. Feel free to experiment.
Over time you will notice that the grains multiply and you can split them in half and start a second, third, etc. jar. Or you can share with a friend or offer them on CL
I have a used laundry detergent pump bottle that holds 3 quarts of liquid and I fill this with water kefir and keep it unrefrigerated next to the sink where I fill my rabbit water bottles. I refill it every couple of days. It dispenses about 2 Tablespoons per “pump” I put about 3 pumps per 64 oz. water bottle. I used to put less but I decided that I wanted them to have more since I am drinking it full strength myself