Basic Water Kefir Brewing

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I have PTSD now about opening water kefir sodas.

Maybe that’s not the best way to introduce water kefir to you… I blame it all on my husband. You see, the very first water kefir soda we ever made exploded all over my dining room {floor to ceiling}. But this was because my husband underestimated JUST HOW MUCH CARBONATION those little kefir grains would produce–which we lovingly refer as bacteria farts now–and shook the poo out of the bottle.

Unbeknownst to me the cap FLEW off, clocked my forehead and like old faithful it blew out of it’s home and all over my dining room.

I was scared of kefir for a week.

Now brewing kefir soda ain’t no thang and my kids love it and my wallet loves that I’m not shelling out $50 a month for capsules of probiotics. Kefir man, it’s the gift that keeps on farting giving.

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But to brew it successfully and without frustration there are some tools and ingredients you must have.

  1. Water Kefir Grains – these are the exact ones I bought (and if you really want, I can mail you some of ours)
  2. 16 oz. Easy Cap Brewing Bottles – the glass is about a mile thick (read: shatter proof)
  3. A large-ish nylon mesh strainer – metal ones are a little harsh on the grains but they still work great.
  4. Brown Sugar/maple syrup/molasses/raw honey – just make sure it’s mineral rich, unrefined is best.
  5. Fresh Lemons
  6. Dried Figs
  7. To make sodas – Fruit juice, dried, or fresh fruit of your choice.

The standard recipe for brewing kefir (which does not carbonate unless you bottle it) is:

1/4C natural mineral-rich sweetener dissolved in
1 Quart (4 cups) Water – filtered is best, but regular tap water works too.
1/4C Water Kefir Grains – buy them here
1/2 Fresh lemon
2 dried figs
small piece of muslin or cheesecloth fabric

Dissolve the sweetener in the water before adding the grains. Mix all the ingredients together in a mason jar (I love the half gallon ones) and place your fabric on the jar, screwing it into place with a rim lid. Let it sit for 2-3 days at room temperature on your counter. As you do it more you’ll discover your own taste preferences. Then it is ready for the second ferment (aka soda making). Or you can just drink it how it is. It’s yummy either way.

Stay tuned for more on natural soda making.

😉

Cait

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